It’s dawned upon me that in order to efficiently have a food blog, I need to take better photos of the step-by-step process, or remember to take photos at all, before it’s finished. The problem lies in the fact that I’ve only got two hands, both of which are being used to control the variety of dishes on the stove and in the oven. Needless to say, I need an assistant…who’s interested?
This week, I made Fusilli Lunghi Alfredo with Broccoli, and then made it a little better for leftovers the next day. Also here is a stuffed chicken breast. Both of which I will totally tell you how to make.
First things first: Carbs.
What you need:
1 box/package Fusilli Lunghi Bucati (commonly found in your local Italian supermarket, some regular grocery stores will have it as well)
1 head of broccoli, de-stemmed and cut into bite-size pieces
1/4 of a white onion, diced
3-4 cloves of garlic, finely chopped
1 jar of Alfredo Sauce
1/4 cup grated parmesan
Salt&pepper to taste.
1 tbsp butter (I used Earth Balance, same thing)
How to make it:
Set a pot of water on the stove, salt it to death, and allow it to come to a boil. While the water’s working on boiling, take a large sautée pan and throw the butter on it to melt over medium heat. Once the butter melts, add the onions and garlic, and let them cook til translucent. Once that happens, add the broccoli, and cook to your level of desired doneness. Personally, I prefer a more crispy broccoli, so I let it cook for about 15 minutes or so, that way it absorbed all of the good garlic flavour. Once the water boils, add the pasta and cook 8 minutes or so. Basically, until it’s just under-done. As soon as the pasta finishes, drain it, and add to the sautée pan. Dump the jar of Alfredo sauce in, along with the grated parmesan, and stir until well coated. That’s it. Seriously.
On to the SLIGHTLY more complicated one, the chicken.
What you need:
Chicken breasts, how ever many you need to feed the people you’re cooking for. I don’t know your life’s story!
1/2 cup of baby spinach, destemmed
1/4 cup of shredded mozzarella cheese
a few leaves of basil
salt, pepper, paprika to taste
a few toothpicks
How to make it:
Preheat oven to 350F. Clean and trim chicken breasts appropriately, and then butterfly them down the center, thickness wise. Add spinach, cheese, and basil, then fold the chicken breast back over and skewer it with one or two toothpicks. Then, season with salt, pepper, and paprika. Drizzle some olive oil on top if you want.
Stick them in the oven for around 25 minutes. That’s it.
NOW, how did I “recycle” the leftover pasta the next day? Easy as hell!
I cut up some fresh chives and cherry tomatoes, and just threw them right on top. Looks like a totally different dish now!
Those veggies on the side are just sauteed red onions, eggplant, and kale. Nothing major. Dice some eggplant, slice some red onion, garlic, and kale. Throw into a sautee pan with butter and wait for kale to get slightly wilty. That’s it. I seasoned mine with some Herbs de Provence.