RSS Feed

That’ll Teach ‘Em…

Posted on

I would eat grilled, marinated chicken, rice pilaf and asparagus every night. At least for a while. Maybe a month or two. When I offered it to the boys as a dinner option, however, I was greeted with facial expressions more appropriate to a three-year exile on the Gulag Archipelago. I could not get a straight answer about what was wrong with this dinner (which I thought we all enjoyed); after extensive inquiry the best I got was a passive-aggressive “it’s really okay,” which made me feel simultaneously guilty and annoyed.

Boxed pilaf lasts forever, and I was going to have to go out and buy fresh asparagus, anyway. The boneless,. skinless chicken breasts, however, really needed to be eaten. I rummaged through the cupboards and found a can of San Marzano Tomatoes and a bag of linguine, and I always have onions, garlic, carrots, and olive oil. I also remembered that I had fresh basil and a container of heavy cream left over from a recipe that lost out to take out one night earlier in the week. The game was afoot, and no one in this house was going to roll their eyes at an “okay” dinner. I was going to make them beg for seconds.

This is what I made, and I have to say with complete immodesty that while it was not healthy, and highly inauthentic as Italian cuisine, it was very, very tasty and they ate every last bit.

Chicken and Linguine with Tomato Basil Cream Sauce

  1. 4 large or 6 small boneless, skinless chicken breasts cleaned, trimmed and cut into bite-sized pieces
  2. 1 can San Marzano Tomatoes, briefly pulsed in food processor or blender
  3. 1 onion, chopped.
  4. 3 cloves garlic, diced
  5. 1 clove garlic crushed
  6. 1/4 cup shredded carrot
  7. 4 tablespoons olive oil, divided in half
  8. 1/4-1/2 cup chopped, fresh basil
  9. 1 pound linguine
  10. 1 cup half & half or heavy cream
  11. salt and pepper
  12. red wine (optional)
  13. sugar (optional)
  14. Parmesan cheese

Fill large pot with water for pasta and bring to a boil.

In a large saucepan, sautee onions, garlic and carrots in 2 tablespoons olive oil until tender. Add tomatoes and basil, and a splash of red wine if you like; bring to a boil and then reduce to a simmer.

In a large sautee pan, heat olive oil and sautee 1 crushed garlic clove until golden; remove with slotted spoon. Add chicken to pan, salt and pepper, and sautee until golden brown. Add chicken to sauce mixture.

Boil pasta for 10 minutes. During final 2 minutes remove sauce from heat, add cream and taste, adding salt and pepper if necessary. If sauce is too tart for your taste, add a pinch of sugar to correct.

Serve linguine with sauce, and Parmesan to grate. This is perfect with a green salad lightly dressed with oil and vinegar, and a bottle of good red wine.

Advertisements

About imagineannie

I feel like I'm fifteen - does that count? I'm lots of things, I get paid to be the Managing Editor for a local news publication, and I love my job. I am also inordinately fond of reading, animals (I have four), elephants, owls, hedgehogs writing, tramping in the woods, cooking India, Ireland, England, avocado toast, Sherlock Holmes, Harry Potter, Little Women, Fun Home, Lumber Janes, Fangirl, magic, Neil Gaiman, Jane Austen, YA books, not YA books, classical music, Salinger (OMG SALINGER), Brahms, key lime pie, indie music, podcasts, sleeping in, road trips, marmalade, museums, bookstores, the Oxford comma, BBC, The Miss Fisher Mysteries, birdwatching, seashells, kombucha, and stickers. Not a huge fan of chewing gum, jazz, trucker hats or dystopian and/or post-apolcalyptic fiction (but I'll try anything).

2 responses »

  1. Happy 4th… that sure sounds yummy!

    Reply
  2. imagineannie

    Hey, Christina – it was yummy, and we had a great 4th. Hope you and yours did, as well!!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: