Chicken in a Lemon, White Wine Sauce over Fresh Linguini and Oven Roasted Asparagus.

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I’ve been making A LOT of pasta lately and it’s been feeling a little heavy, so I decided to make some recipes that are a little lighter.  This chicken dish is lemony and light, and the pasta is a side rather than the center and the roasted asparagus is a tasty complement.

Chicken and Sauce:

  • 2-4 chicken breasts, pounded thin
  • Flour for coating
  • Salt and pepper for seasoning chicken
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 1 container grape tomatoes, halved lengthwise
  • 1 C. white wine (whatever you like to drink, I used a Pinot Grigio)

Heat 1 T. olive oil and 1 T. butter in your largest skillet.  Coat chicken in flour and shake off excess.  Add chicken to pan.  Cook for 4 minutes on each side, both sides should be golden and chicken and cooked through but still dry.  Remove from pan and place on paper towel to blot excess oil.  Add onions and garlic and cook until translucent.  Season with salt and pepper.  Add tomatoes.  Add white wine to deglaze pan and cook for 5 minutes.

Semolina Pasta:

  • 1 C. semolina flour
  • 1 C. all purpose flour
  • 3 eggs
  • 1 tsp. salt

Measure out the flour onto a clean countertop.  Make an indentation in the flour, large enough to holdthe eggs and salt (but you shouldn’t see the counter beneath).  With a fork, begin to gently pull the sides of the flour in towards the eggs and salt slowly incorporating them.  The dough will feel a little dry, but knead for about 5 minutes – make sure to flour your surface and push with the heels of your palms against the dough, fold it over and then turn one quarter turn clock-wise and repeat.

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Wrap the dough in plastic wrap and rest for 30 minutes.  Cut into 6 pieces and it’s ready to roll out.

Lightly flour the pieces of dough and run through your machine on the largest setting (mine is the 7).  Fold the pasta in half length wise and repeat twice.  After doing the 7 setting 3 times, run it through each time for the next 5 settings (6-2).  I stop on the 2nd setting because I don’t want my pasta to be too thin.  (#1 is the thinnest pasta, probably good for ravioli but that’s my next pasta project.)

Cut each sheet in half lengthwise and trim uneven ends. so it’s easier to handle. Flour each sheet so it doesn’t get stuck as it cuts.  After cutting the pasta, dust it with either flour or cornmeal so it doesn’t stick together and place on a rack to dry.

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Cook pasta for 6 minutes in boiling water.

Asparagus:

  • 1 bunch asparagus, trimmed
  • 1 T. olive oil
  • salt and pepper

Heat oven to 400 degrees.  Spread asparagus on cookie sheets and toss with olive oil and salt and pepper.  Cook for 15-20 minutes, depending on thickness of asparagus and how crisp you like it.

Place pasta on plate, top with chicken and sauce.  Place asparagus on side.

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