At Mama Carolla's there is something on the menu called "Miguel's Pasta Too Good." Despite this enticing name, it is not my absolute favorite thing on their menu (the Rosemary Chicken Lasagna is simply irresistible). For this reason, I have always wanted to make my own version of pasta too-good.
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| Pasta Too-Good |
Last night we did it! We (we meaning Courtney and I) were looking for an easy dinner after an high-effort weekend of camping. We had some leftover chicken marinating in a lemon vinaigrette (about a pound cut into one-inch pieces). We sauteed it in a skillet with the marinade, adding onions, white wine, and haricot verts (chopped into one-inch pieces) until the chicken was cooked. About the time the chicken went into the pan, we boiled a pound of pasta.
We then scooped out the residual liquid in the sautee pan (about a cup) and put it in a large ceramic mug (anything with taller sides that is not plastic will work). Using a stick or wand blender, we pureed it with about 1/3 cup of sundried tomatoes, 1/2 cup of heavy cream, the zest and juice of one lemon. I then added it back to the pan and combined the sauce with the chicken and vegetables. As soon as the pasta was barely al dente we added it into the pan along with about 1/2 cup of the cooking liquid. After letting everything combine over the heat for about 3 minutes, and voila! After a quick garnish of thyme and chives, it was spectacular. Serve with grated cheese (we used Pecorino Romano).
We then scooped out the residual liquid in the sautee pan (about a cup) and put it in a large ceramic mug (anything with taller sides that is not plastic will work). Using a stick or wand blender, we pureed it with about 1/3 cup of sundried tomatoes, 1/2 cup of heavy cream, the zest and juice of one lemon. I then added it back to the pan and combined the sauce with the chicken and vegetables. As soon as the pasta was barely al dente we added it into the pan along with about 1/2 cup of the cooking liquid. After letting everything combine over the heat for about 3 minutes, and voila! After a quick garnish of thyme and chives, it was spectacular. Serve with grated cheese (we used Pecorino Romano).
We served it with a simple caesar salad (dressing lightened by some lemon juice, salad seasoned with Romano cheese and cracked black pepper), and paired it with Carbo Cava. In about 30 minutes (I think it was less actually), we fed four hungry adults with enough leftover for three of us to take as lunch. Cheers to an original food+fizz Pasta Too-Good. I would love it if you could share any of your favorite quick meals with us too!
