Poetic license here, it was 12:00pm (noon) not midnight. It was sunny and warm, nor dreary. Otherwise the title was spot on. I saw this recipe for Chicken Pasta Primavera and thought it would make a nice, easy dinner. As is often the case, I was only mostly right. I made a couple of baguettes over the weekend and thought they would be good for garlic toast. We has a frozen chicken breast left over from a dinner last week and we had some peppers (some from my garden)… perfect!
The chicken was neither boneless or skinless, but that was easily rectified. I also butterflied it to reduce the time required to cook it in the skillet.
Baguettes are easy to make with or without a bread machine. I use our machine for ease and consistency. Set the menu to dough so it does the work of kneading and the first rise. When it finishes its cycles remove it from the machine, punch it down, divide it into two balls and put on a slightly greased cookie sheet, covered with a kitchen towel and placed in the oven with the light on. This makes a nice, warm, draft free place to let the dough rise again. After it doubles roll each ball into a rope as long as your baguette pan, dust with corn meal and let rise again until doubled. When ready place in pre-heated oven at 375 degrees for 20 – 25 min. Spray with water, brush with egg white or as I did, but a pan of water in the oven will make the bread nice and crusty.
- 1 cup warm water (110 degrees F.)
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 3 teaspoons Instant Active Dry Yeast
- Cornmeal (optional)
Chicken Pasta Primavera recipe
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 green bell pepper, cut into 1 inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 pound angel hair pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 skinless, boneless chicken breast halves – cut into bite size pieces
- dried basil
- dried rosemary
- dried thyme
- garlic powder
- grated Parmesan cheese
- In a large skillet over medium heat, cook red and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes, reduce heat to medium-low and simmer 10 minutes. Reduce heat to keep sauce warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.