Sunday, August 2, 2009

Summer Pasta

So, this evening, I decided I wanted to make something light and tasty for dinner. I still had some leftover fresh veggies, it was too hot to have soup for dinner, and I thought a break from brown rice would do us good.

So here is what I concocted in the kitchen. Note, I was in the store and I found some new egg noodles that I hadn't encountered before. They are egg noodles made with just egg whites. While they are much lower in cholesterol and also are 99% fat free, they are also 102% less tasty than regular egg noodles. Since I believe in eating foods in moderation and certain foods, such as pasta, no more than once a week, I think you will be fine with regular egg noodles (which are also three times cheaper). If, though, you have to watch your cholesterol or your fat intake, the egg white only egg noodles will probably have a better taste than the blended whole wheat egg noodles that I also saw on the shelf today.

PS I made this dish with and without chicken. For a veggie version simply leave the chicken out.

Summer Pasta

1 lb egg noodles
1 large red bell pepper
1/2 cup fresh basil minced
1 shallot minced
4 garlic cloves minced
1/2 lb button mushrooms
1/3 cup cilantro
1 jalapeno
1/3 cup olive oil
7-8 plum tomatoes
4-6 cups fresh spinach minced
2 large boneless/skinless chicken breasts
1 tsp crushed red pepper
Parmesan cheese

First boil your noodles until they are al dente. Drain the noodles and run cold water over them to keep them from sticking. Set aside.

Make sure that all of your veggies are minced, chopped, etc, and set aside.

If you are making this dish with chicken, slice the breasts into medium size chunks. In a large skillet, heat the oil and add the jalapeno, garlic, and shallots. Add the chicken and cook for 7-8 minutes over high heat until they are mostly but not fully cooked. Reduce the heat to medium. Add to the pan all remaining ingredients save the parmesan cheese. Also, at this time, add the noodles. Stir the pasta, chicken and veggies together for another seven or eight minutes, until the chicken is thoroughly cooked.

Serve and enjoy.

If you are making the meatless version...heat the oil and add all of the ingredients to the pot at once. Cook until the mushrooms are ready to eat, and then serve it up.

This dish is light and refreshing, and it was thoroughly enjoyable. It also, without the chicken, will cost roughly $4-$6 and will easily feed four people a couple of helpings. With the chicken, the price is $10-$12, and, again, will easily feed four people.

2 comments:

  1. This is a cool recipe and it's easy to make as well! Very nice!

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  2. Thanks Charles! I hope you enjoyed it!

    ReplyDelete