Hello dear reader, sorry for the delay. Exams and such. But we have been cooking up a storm this past month and have some gustatory delights to share.
Here's a very simple dish that tastes divine! Serves 4-6
Make the lemon-butter sauce:
1. Sautee 6-8 finely diced garlic cloves in TBSP of olive oil
2. add 1/2 cup of salted butter and melt over low heat, stirring so it doesn't burn
3. add 1/4 cup of water
4. add 2-3 TBSP of freshly squeezed lemon juice, depending on if you like more tartness. If it's too lemony, add more butter and water to dilute.
5. add salt to taste
Make the pasta with fixings
1. Boil water with pinch of salt, and throw in your choice of pasta. Drain out the water when it's cooked and set aside
2. Dredge chicken breast fillets with flour, salt, pepper and thyme
3. Lightly brown chicken in some olive oil. Check to make sure its thoroughly cooked.
4. Slice the breast meat after cooking so that the meat stays juicy and put back in pan.
5. Add the cooked pasta and 1/4 cup of capers to the chicken
6. Add the lemon-butter sauce to the mix
7. Lastly add about 5 cups of baby arugula and allow it to wilt, but don't overcook. You want the color to be bright green. Arugula has a peppery herby flavor that will mellow out when cooked. It adds such a good flavor to any mediterranean dish.
8. Add last sprinkles of freshly ground black pepper
Serve up with your favorite white wine!
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We tried the pasta out with some refreshing beet salad with more arugula and asian pear Recipe from epicurious. Roasting your own beets takes FOREVER!! so just get the ones in a can--they taste pretty much the same. Even though Mrs. C doesn't agree with me.
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