Thanks Jenn for the great post and delicious looking recipe! Hopefully I’m eating something equally delicious in Italy! 🙂
Hi Live and Love to Eat readers! I’m Jenn, guest blogger for the day! While Claire enjoys adventures abroad, I’m relishing a visit back home inColorado. So while I’m soaking up the 80 degree beautiful days, I am also running around like mad trying to see all my friends and family before I head home to Alaska.
One of the things I enjoy most is a girl’s night in; particularly when it’s with my best friend Allie. We do these dinners, or breakfasts frequently, where both of us combine the ingredients we have on hand, with only a minor stop at the grocery store.
So this weekend by rummaging through both our cabinets we assembled our cast of ingredients.
I decided that our rough inspiration would be this Giada recipe; simple, clean, and fresh for a hot September day.
I know that everyone is getting fall fever, but with the high temps hanging on despite the official arrival of autumn, maybe you’ll give this recipe a try.
Plus who really needs an excuse to have your best friend over for a glass of wine, and a delicious meal? If I could bring her up toAlaskaevery time I had the urge to do this, there’s no way we’d go more than a week!
Giada’s recipe keeps it very simple and light, but I wanted a little bit more flavor, and since Allie had chicken on hand we upgraded just little. 🙂
- 1 pound fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup packed fresh basil leaves, chopped
- 8 ounces fresh mozzarella, diced (about 1 1/4 cups)
- 1 pound boneless, skinless chicken breasts (ea. cut in half)
- 1 medium onion, chopped
Bring salted water to a boil, add the pasta and cook until tender but still firm to the bite. You will add this to your sauté pan later, and you don’t want the pasta to get mushy! Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and sauté for a minute to flavor the oil and then add the chicken. Add chopped onions and allow to cook about 8mins before flipping the chicken. Add the tomatoes, salt, and pepper, while the chicken finishes cooking. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato and chicken sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Enjoy!
Since we added the chicken, the cook time goes up by about 12 minutes, but if you want to go sans poultry you can knock this dinner out in less than 20 minutes! Not a bad idea if you want to spend more time with your favorite friend. 🙂
Hope you all have a wonderful week and enjoy some time with the people you enjoy most. I have just under a week before I head back to the Frozen North, time to head out on a hike and enjoy the Indian summer!
I’m away on my honeymoon in Europe until October 12th and will respond to your comments as soon as I return!