My review: I love the flavor combinations!
Matt's review: I love rustic meals like this. (I'm not quite sure what this really means)
Final decision: This entree definitely earned a spot in my recipe box!
While I was putting together dinner I also threw together a parsnip and leek soup for my work lunches. I had 4 parsnips and a large leek in the fridge from my last Boston Organics delivery and needed to use them for something before they went bad. I think I did a pretty good job for my first vegetable soup creation. My Monday lunch ended up being delicious!
A bowl of parsnip and leek soup.
My red pepper bean dip, spinach, and goat cheese on a slice of whole wheat bread. Doesn't it look beautiful?!
Now on to the recipes....
Rotini with Chicken, Asparagus, and Tomatoes
8 ounces uncooked rotini (corkscrew pasta) *I used whole wheat ziti instead of rotini*
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (1-inch) slices asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 cup (1 ounce) crumbled goat cheese
Cook pasta according to package directions, omitting salt and fat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.Serves 4
Parsnips & Leek Soup
1 onion, chopped
1 leek, chopped
2 cloves of garlic, minced
4 parsnips, peeled and chopped
1 stem of rosemary, leaves removed from stem
1 stem of thyme
1 cup of reduced sodium chicken stock
1/2 cup half and half
1/2 cup fat free milk
salt and pepper
Saute chopped onions in olive oil for 4 minutes over medium high heat. Add chopped leeks and garlic saute until soft, about 4 minutes. Add chicken broth, bring to a boil, reduce heat, cover and simmer for 45 minutes - 1 hour. Then stir in milk and half & half. Season with salt and pepper to taste. Remove from heat. Add to blender and puree in batches.
Makes about 6 cups