Monday, July 19, 2010
Okay, please don't let my last post about being a 'non-taster' scare you off. This meal really turned out delicious and was super easy to whip up! I was looking for a way to use up the goods from our garden and refrain from heating up our house with our oven since the heat index has been like 200 here lately. I know, not really possible, but it sure felt like it!
Anyway, I just threw this together and it was a big hit with my family. The pesto tasted amazing against the fresh veggies and I loved how the goat cheese really added creaminess without dousing everything in Alfredo or heavy cream. I kept my seasonings down to kosher salt, since a lot of flavor was coming from the pesto and goat cheese.
So, without further ado:
Garden Veggie Penne with Pesto Sauce
Two chicken breasts (I seasoned lightly with kosher salt and sauteed in a bit of olive oil...then diced small)
2 zucchini diced
1/2 red onion diced
1/2 red bell pepper diced
2-3 roma tomatoes, seeded and diced
1 package of penne pasta
1/4 cup pesto (or more, if you like)
3-4 tablespoons goat cheese (I used plain, not herbed)
While sauteing the chicken, boil the penne according to package directions. In a second saute pan, heat 2 tablespoons of olive oil and saute the veggies until slightly tender...not soggy (about 5-10 minutes over medium heat). Drain pasta. Dice chicken and toss with the pasta along with sauteed veggies. Add Pesto and goat cheese and toss until the mixture is combined and creamy.
We served this with garlic bread and melon. Enjoy
one garlic clove
I spread both sides of bread lightly with butter, then grilled on both sides until toasted. When done, rub one side generously with the garlic clove.