I've implemented a new feature in my life. It's called Adventure Cooking Tuesday. Why Tuesday you ask? Because if all the animals along the equator were capable of flattery, then Halloween and Thanksgiving would fall on the same day.* Would you agree? It now is going to be the day where I pick something that I never have before made and cross my fingers that it is delicious because that's what I'm going to be eating for the next three days or so. That's the life of a single, roommate-less cook. Endless leftovers!
Todays adventure was Pasta with Chicken, Sundried Tomatoes, Gorgonzola and Pine Nuts, taken from the October 2007 Bon Appetite magazine. Yeah, it was good. And yeah, no matter how good it may be, by the third day it tastes a bit less delicious than I remember on the first day. May be willing to have Adventure Cooking Tuesday guests to help eat the adventurous dish in exchange for...hmmm...maybe a giant cupcake?
This is an easy recipe. And yes Natalie, even you can do it.
1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted
Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
Cook's note: Cooking seems to be a touch more delightful when wearing a sassy apron. Check out my favorites here. Expensive? Sure! But what the hell.
And while I'm adding life features, I think I'm going to do a "swear word in every blog entry" addition. Whaddya think? Oh yeah? Damn you.
* I owe you a high-five and maybe a bag of Cadbury Mini-Eggs next Easter when they are back in the stores if you got that reference.