Chicken Caprese Pasta

Is there anything that screams summer more than local tomatoes and basil? Paired with fresh mozzarella, a classic Salad Caprese is our idea of heaven, and is eaten over and over again, as long as the tomatoes continue to taste like real tomatoes! Here in the Richmond, VA area we are fortunate enough to have an abundance of locally grown, globally renowned Hanover Tomatoes. Hanover County is just a hop, skip and a jump away from Midlothian, where I we live, and we bask in their tomato-ey glory all the late long summer.

Since I believe you've GOT to give credit where credit is due, I made this dish after watching a segment on the Today show featuring the Scotto family of "Fresco" restaurant in NYC. It was about making different recipes with only five ingredients. I just so happened to have those 5 ingredients on hand: Chicken breasts, fresh mozzarella, fresh tomatoes, basil and pasta. They weren't counting staples like olive oil, garlic, onions, salt and pepper. (Watch them do it here.)  I didn't make my dish exactly the way they made any of theirs, but something sorta' like what they made, kind of a mashup of their pasta salad and the sauce for the chicken parmesan. I also made a nice fresh salad with a quick vinaigrette. I'll include that recipe after the Chicken Caprese Pasta. I like my chicken sliced over the top of the pasta, but hub likes  his chicken breast left in one piece! You pick which one YOU like best:

Chicken Breast sliced on top of Chicken Caprese Pasta!

Chicken Caprese Pasta with a WHOLE Chicken Breast on the side...

This comes together SO quickly, providing you've got your ingredients prepped and ready to go. So, wash your lettuce and basil, get out the garlic, olive oil, wine vinegar, kosher salt and pepper. Set your salad bowl on the counter, and put a big pot full of water and a frying pan on the stove. Almost ready, now go! 

Chicken Caprese Pasta for Two

2 chicken cutlets, or chicken breasts pounded out thinly

6 oz. penne or other sturdy pasta (I had small shells on hand, so that's what I used)

olive oil

1 1/2 c. diced fresh tomatoes

2 oz. fresh mozzarella cheese, cut into about 1/2" pieces

6 - 8 basil leaves, rolled and sliced

2 cloves minced garlic

1/2 c. diced onion

1/4 c. dry white wine, optional

Kosher salt and Freshly ground black pepper

Rinse the chicken and pat it dry. Season both sides with a little kosher salt and fresh black pepper. Bring a big pot of water to a boil and cook pasta until just barely "al dente" -- use just barely the minimum cooking time. Drain it well. While the pasta is cooking, heat 2 T. olive oil (medium to medium high heat) in a large frying pan with a heavy bottom. Add the chicken and quickly sear it, first on one side and then the other, about 3 minutes per side. Remove the chicken to a plate and set aside. In the same pan, add 1 T. of olive oil, the garlic and the onion. Scrape up any brown bits left on the bottom. Turn the heat down and let the garlic and onion soften for a few minutes. At this point, I added a little Italian white wine, because I happened to have some, but that is totally optional. Add the tomatoes, a pinch of salt and a few grindings of pepper. Cover the pan and let it cook for 10 minutes. Add the chicken back into the pan along with the basil, cover and cook for 5 more minutes or until the chicken is cooked through. Remove the chicken once again to a serving plate, and add the drained pasta into the sauce. Heat the pasta in the tomato sauce for several minutes, stirring to combine and to finish cooking the pasta. Right before serving, add the fresh mozzarella. Serve with your chicken breasts and a green salad. Black olives are optional! 

Here's how I make an easy vinaigrette:

In a jar, add 1/2 c. olive oil. To that, add 1/2 tsp. kosher salt, 1/4 tsp, freshly ground black pepper, 1/4 tsp. garlic powder OR 1 small garlic clove, grated, 1 tsp. dried oregano and 1T. fresh lemon juice. Then add 3 T. red wine vinegar and a scant tsp. of dijon mustard. Now, shake, shake, shake. Pour what you need over your salad and save the rest for another day. It keeps for at least a week in the frig, I've kept it for up to 2 weeks with no problem. 

Happy 100th Birthday, Julia Child!

This week, August 15, marks the 100th birthday of my favorite chef and inspiration, Julia Child. I LOVE reading about Julia Child and her adventures as a late starter and author. I feel a personal connection, since I was born in France the same time Julia was there learning all about the way to cook. It's a vague connection, I know, but it's my little delusion. I devoured "My Life in France" by Julia herself, and am looking forward to reading "Dearie" a newly released biography of Julia by Bob Spitz. I have watched "Julie and Julia" several time and think that Meryl Streep nailed Julia's presence and spirit. I also watch "The French Chef" anytime they run those classics on PBS. If you have not seen Julia in action, you've got to check her out. She is a riot and absolutely FEARLESS in the kitchen! SO, in honor of all things Julia, I've been re-reading her masterpiece, "Mastering the Art of French Cooking", a must own cookbook for anyone who truly loves to cook!

I also loved reading about her lifelong friendship with Simone Beck, her co-author of "Mastering the Art of French Cooking", along with Louisette Bertholle. Here is something that Simca said that reflects the way I cook, especially in the summertime, when the produce is so plentiful and delicious that very little needs to be done to make it shine:
"There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?"
Simone Beck "Simca" co-author with Julia Child, as quoted by Frances Mayes, in "Under the Tuscan Sun".

This year, we've been lucky enough to reap the bounty from 2 neighbors who share, a woman in my husbands' office who sells her homegrown produce very cheaply and an abundance of herbs and lettuces from my very own garden. Is there anything better that classic Salade Caprese with homegrown tomatoes, fresh mozzarella and a few ribbons of basil? I like to drizzle ours with a few drops of olive oil, a splash of balsamic vinegar and a pinch of coarse salt. SO yummy and SO easy!

Another cold and fresh favorite is pasta salad with lots of veggies. Any combination of vegetables will work, but the method is always the same. See my method here:
Farmers Market Pasta Salad

Not everyone at my house loves cold soup, but I do and so does my youngest son.  Cold Cucumber Soup is an absolute must have for the summertime refrigerator! Gazpacho is easy and fast too, and uses up a bunch of veggies. SOOO good for you too, makes you feel healthy when you eat it!

Eat your veggies! And pick up a book about Julia  -- it'll keep you laughing and inspired in the kitchen. Happy 100th Birthday, Julia!!

Trader Joe's Night at Our House

General Tsao's Chicken Stir Fry with Chicken Shu Mai Dumplings

If you read my blog, even occasionally, or know me just a little bit, then you know that I love to cook. However, I must admit, some nights, I just don't feel like spending alot of time in the kitchen. We are spoiled enough around our house, though, that we won't compromise too much on taste and quality. Somtimes, that can present a bit of a dilemma. TAA DAA, Trader Joe's to the rescue. If you live in an area with a Trader Joe's, you are in luck. Their prepared foods are actually pretty good, and believe me, I am kinda' picky. If you've not made the trip to one, I bet you'll be pleasantly surprised.

My friend de cuisine told me about the General Tsao's Stir Fry Sauce:

TJ's General Tsao's Stir Fry Sauce

All you need to do to make some pretty good stir fry is to cut up some meat and/or veggies, stir fry them for a minute, and then add the sauce. I used 2 small boneless, skinless chicken breasts, a bunch of green onion, 2 cloves of garlic, a small green pepper and a small red pepper. If you were really feeling lazy, you could buy a bag of frozen, pre-cut Chinese style veggies (I bet they sell them at TJ's!) and add some to the pan with the meat and pour the sauce over the whole thing. EASY and EASIER!!


I sprinkled on some dried hot pepper flakes, because we like things a little spicy. Lastly, pop on a lid and let it simmer a few minutes while your rice cooks. This is a good alternative to take out -- not only is it inexpensive, but you can control certain parts of the meal that are not always so good for you. For example, I only used a teaspoon of peanut oil to saute my chicken and vegetables.

Chicken and veggies, simmering away in the stir fry sauce

Another healthy addition that we like is to add some brown rice to the meal. I bring 2 1/4 cups of organic chicken stock to a boil and then add 1/2 cup brown rice and 1/2 cup white rice. Stir the rice into the liquid. Bring the pot back to a boil, cover it, turn it down and let it simmer for about 25 minutes, until all the liquid is absorbed.

To round out the meal, but not put any further stress on myself, I also purchased a box of Chicken Shu Mai Dumplings at TJ's:

TJ's Chicken Shu Mai

They are super easy to prepare: Heat a skillet and add just a drop of peanut or vegetable oil. Sear the shu mai on high heat on both flat sides. Pour in a little bit of water, just enough to cover the bottom and cover the pan to let them steam for about 10 minutes.

Shu Mai seared, and ready to be steamed

Now, honestly, you've gotta' admit -- How hard is this? IT WAS EZ! I heated up a few cashews in the microwave and sprinkled them over the top of our General Tsao's Chicken, and VOILA it was almost like eating in a nice restaurant! Anyone can do this, and it really tasted good! Give it a try, and make some take out at home! Let me say, I know, I know, this is NOT really cooking and it's cheating and all that stuff.....but it was a busy day and I was over the kitchen and I managed to turn out a fairly healthy, good tasting meal in about 30 minutes without trashing up my kitchen or breaking the bank, so just go with it. Give yourself a break, it's OK, I promise. I give you my official permission to make this and call it dinner, call it cooking, whatever you want.

Fresh and Cold, Farmers Market Pasta Salad

We spent part of Saturday morning at the South of the James Farmers Market, off Forest Hill Ave., here in Richmond. In spite of record high temperatures, the market was full of people and wonderful fresh produce, interesting crafts and all things local. We bought some delicious peaches, juicy blackberries, and the first local tomatoes of the season. My garden is full of flowers, but if you aren't so blessed, the zinnias and sunflowers were a good buy and abundant.

When it's hot outside, like it is here in Central Virginia, I can hardly think straight some days. Cooking and even eating are almost chores -- well the cooking part anyway. I like to make a lot of things all at once, so I can enjoy the labor throughout the work week. This weekend, I cooked a salmon, made a large, hot pasta dish, whipped up some cold cucumber soup and our favorite pasta salad.

I always love something cold on a hot day, and my cold cucumber soup fits the bill for lunch or dinner (check my blog archive from last summer). I like to eat the soup with a little bowl of pasta salad. Here's a simple one, using the tastiest ingredients from the farmers market. The bold flavors remind me of the antipasto plate from the local Italian eatery we love, and the fresh veggies simply scream summer!

Farmers Market Pasta Salad

12 oz. tricolor rotini pasta

1/3 c. olive oil

2 cloves minced garlic

1 tsp salt
1/2 - 1 tsp. red pepper flakes (1 makes it slightly hot)

2 green onions, sliced thinly, green and white parts

1/2 roasted red pepper, diced (from the jar is fine if you don't want to do the prep!)

1 1/2 cups chopped broccoli (small pieces) blanched or raw, however you like it!

1/2 c. chopped zucchini

12 cherry tomatoes, halved

10 slices pepperoni, diced

2 oz. Monterrey jack cheese with peppers or plain, diced

1/2 c. sliced or halved black olives

1 can quartered artichoke hearts, drained well

1 small cucumber, scrubbed well or peeled, halved lengthwise then sliced

2 sliced pepperoncini peppers

about 15 large basil leaves, torn into small pieces

 or thinly sliced into chiffonade

1/2 c.  or a little more Parmesan cheese

1/2 c. red wine vinegar

Cook your pasta according to the package directions. Add the broccoli for the last 5 minutes of cooking time. Drain well. Put the hot pan back on the burner you turned off, and add your olive oil, minced garlic, salt and red pepper flakes. Begin chopping your veggies. Add the pasta back into the oil and mix well. Add in your all the veggies and pepperoni, and toss until combined. Next add the vinegar and finally the diced jack and grated Parmesan cheese, along with the torn basil. It's easiest to do this a little at a time, so the cheese does not melt and clump together. THEN, CHILL, BABY, CHILL, for at least 2 hours, until nice and cold.

If you want a vegetarian pasta, just don't add the pepperoni, it's equally delish.