I love pasta dishes because they're usually so easy to put together. And yet, they're also ideal for a special meal, such as a romantic Valentine evening at home.
I've long ago given up using a recipe. What goes in depends on what I have on hand. I do like to make sure there's something green though and broccoli is often my go to veggie.
For a pop of color, I've added fresh, firm grape tomatoes. And, to finish it off, it's tossed with a wild mushroom and sage olive oil I found at my local specialty store, the Unrefined Olive. This one is organic, by the way. I like to try a different flavored olive oil every time I go shopping there and so far, I've not been disappointed.
It's a totally sensual experience. I usually limit my tastings to three different olive oils, mainly because I'd never be able to make up my mind otherwise. They also have a large variety of vinegar but that's for my next trip.
What you'll need:
1/2 c. grape tomatoes, halved
one small head of broccoli, cut into small florets
1 small garlic, thinly sliced
1/2 c. black olives, sliced
Asiago cheese, to grate over top
2 tbsp. olive oil for sauteing
flavored olive oil to taste
Prepare the broccoli, grape tomatoes, black olives, and garlic. Heat 1 tbsp. olive oil in saute pan to medium and add the prepared items to it, stirring occasionally.
Heat enough water in which to boil the pasta. Add a pinch of salt when it reaches boiling and then add the pasta. Cook approx. 8 minutes or until al dente.
While pasta is cooking, remove the veggies from the saute pan, add another tbsp. olive oil to pan, heat and then add chicken strips. they can be fresh or frozen. Cook until ready.
When the pasta is ready, drain and add to the veggie mixture, tossing along with flavored olive oil. Remove excess oil from the chicken strips and add to the pasta.
Grate some Asiago cheese, Parmesan, or your favorite over top...and enjoy.
What do you like adding to your pasta dishes?
Book 2 in the Dinner Club Mysteries, ROUX THE DAY, is coming on March 7th!
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