Happy Spring! Although, if you live in New England like me, it doesn't feel like Spring quite yet with all of this snow and cold weather! But warmer days are just ahead (let's hope)!
I'm ready for warmer weather, but not ready to give up those one pot comfort dinners that I love so much during the Winter. So I wanted to share one of my favorite one pot Spring dinners that brings together comfort and fresh seasonal produce: Fusilli with Chicken, Asparagus and Tomatoes.
It comes from the cookbook Simple Fresh & Healthy, A Collection of Seasonal Recipes by Linda Hafner. Where I grew up, Hafner's Farmer's Market is a staple for the best locally grown, farm fresh, seasonal produce. My friend got this cookbook for me one summer when I was feeling especially homesick. I might not have the fresh upstate NY produce at hand, but with the recipes in this book I can have a little taste of home whenever I need it.
What You'll need:
8 ounces fusilli pasta
1 Tbs olive oil
1 lb skinless, boneless chicken breast, finely cut into 1/4 inch strips
1 cup asparagus, sliced in 1 inch pieces
2 cups grape tomatoes, halved
2 garlic cloves, minced
2 Tbs chopped fresh basil
2 Tbs white balsamic vinegar
1 Tbs extra virgin olive oil
1/4 cup crumbled goat cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbs olive oil
1 lb skinless, boneless chicken breast, finely cut into 1/4 inch strips
1 cup asparagus, sliced in 1 inch pieces
2 cups grape tomatoes, halved
2 garlic cloves, minced
2 Tbs chopped fresh basil
2 Tbs white balsamic vinegar
1 Tbs extra virgin olive oil
1/4 cup crumbled goat cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
Directions:
1. Prepare fusilli according to package directions, timing it so that pasta is ready to drain when chicken and vegetables are cooked.
1. Prepare fusilli according to package directions, timing it so that pasta is ready to drain when chicken and vegetables are cooked.
2. Sprinkle chicken strips with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Add chicken and asparagus and sauté for 5 minutes.
3. Add tomatoes and garlic. Sauté for 1 minute and remove from heat.
4. Drain cooked pasta and add to skillet. (When draining pasta, reserve a cup of cooking water. Add a little at a time if the final mixture seems too dry). Stir in basil, vinegar and extra virgin olive oil. Divide into four portions and garnish each with a tablespoon of cheese. This recipe is best cold or at room temperature.
Serves 4.
Each serving supplies:
Calories(kcal) 438, Protein 36 (g), Carbohydrates 49 (g), Dietary Fiber 4 (g), cholesterol 72 (mg), Fat 11 (g), Sodium 406 (mg)
Each serving supplies:
Calories(kcal) 438, Protein 36 (g), Carbohydrates 49 (g), Dietary Fiber 4 (g), cholesterol 72 (mg), Fat 11 (g), Sodium 406 (mg)
For more great Spring recipes, + Summer, Fall and Winter recipes, inspired by seasonal upstate new york produce, check out Linda Hafner's Simple Fresh & Healthy, A Collection of Seasonal Recipes!
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