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Chicken-Green Bean Pasta

May 22, 2011 5 comments

I had guests for Shabbos lunch, so I overcooked. I have a container of cholent that will probably go to waste because we don’t like it after Shabbat (and barely like it DURING.) I also have a container of thawed green beans that never got heated up, and a huge number of chicken breast fillets. I could have served a couple of pieces of chicken and the green beans with a side of noodles and the husband person would have been happy. He’s easy.

But why? I put up a pot of salted water for the pasta (whole wheat spirals) and in the meantime, chopped a couple of onions, which I saute’d in canola oil until sweet. Then I added several handfuls of green beans and three diced cooked chicken breasts. Then I added a fair amount of lemon juice, and some oregano, and a little extra virgin olive oil. When the pasta was cooked, I added some ladels of the cooking liquid (starch and salt) to the other pot and drained them. Served the chicken over the pasta – it was nice and lemony, with a Mediterranean edge.

Still have a fair amount of chicken left, though.

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Categories: cooking, Jonathan