Thursday, November 1, 2007

Another Weeknight Meal...


I threw this dinner together based on what was in our pantry. The sauce is creamy, but very light and healthy. The only complaint I would have is that this is best when served immediately after cooking; the leftovers do not reheat very well (the sauce tends to dry out). Consequently, next time I make this I will probably halve the recipe to create just 2 servings, or double the sauce.


I made several changes, so this is a great base recipe that you can adjust to your own liking :) I used penne instead of fusilli; broccoli instead of asparagus and peas; chicken broth instead of vegetable broth. I also added chicken to the dish. If you follow the recipe exactly, it's a great vegetarian dish. This is perfect as a weeknight meal because it requires only a few ingredients, and takes very little time to make.

Pasta with Lemon Cream Sauce
from Cooking Light


8
ounces uncooked long fusilli (twisted spaghetti) (I used penne)
1 3/4
cups (1 1/2-inch) slices asparagus (about 1/2 pound) (I used 1/2 pound frozen broccoli florets)
1
cup frozen green peas, thawed (I omitted these)
1
tablespoon butter
1
garlic clove, minced (I used 2)
1
cup organic vegetable broth (such as Swanson Certified Organic) (I used chicken broth)
1
teaspoon cornstarch
1/3
cup heavy cream
3
tablespoons fresh lemon juice (about 1 lemon)
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
2 chicken breasts (optional)


Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.


Season chicken with salt and pepper. Melt butter in a skillet over medium-high heat. Add chicken and sauté until browned on both sides. Remove chicken from pan, slice, and cover to keep warm. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in sliced chicken, cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

5 comments:

  1. This sounds great! I love pasta!!!

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  2. Mmmmm this looks and sounds wonderful!!

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  3. I finally made this last night and it was amazing! FI gave it five stars. Thanks for sharing it. :)

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  4. This looks delish! I'm making it tonight and can't wait to see how it turns out.

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