I really love reading other dinner recipes on other blogs like this one and this one and this one....
So I thought I'd share one too. Very quick, easy, one pot, delicious food really appeals to me, especially at the end of a long hot day in an office without airconditioning. This is what I made for me and my man the other night- he enjoyed it very much and I was very flattered by the compliments he offered..
1.Take one large free range chicken breast (or as many as you think you need depending on the number of servings required) and toss into a pot of water which you are bringing to the boil.
2. When the water hits the boil, toss in pasta- preferably Barilla "Risoni" (although any flattish pasta shape is good too).
3. Meanwhile cut up some fresh asparagas into desirable size chunks.
4. When the water has been boiling for about 6 minutes, take the chicken breast out and shred it by slicing/tearing with a knife. If any parts aren't quite cooked to perfection, toss them back in the pot for a minute. Place the shredded chicken in a bowl.
5. Check the pasta for aldente ("to the tooth") perfection. Toss in the asparagas when the pasta has a minute to go.
6. Drain the pasta and asparagas and add to the chicken bowl.
7. THE REALLY IMPORTANT BIT: You need the best and tastiest marinated fetta you can find. My fave is Yarra Valley Dairy Prussian Fetta, but Meredith Dairy Fetta is also good. (For those not aware of these delicacies, they are essentially a soft fetta marinated in oil and herbs) Take a couple of big chunks of marinated fetta along with a spoonful or two of the oil and stir through to coat and comfortably co-mingle with the other ingredients.
8. Serve a nicely tossed pile in a white china bowl with a scattering of parmesan and twist of black pepper.
I note that this type of recipe is open to broad interpretation depending on what veggies you have available. Try tossing baby spinach leaves, chopped cherry tomatoes and black olives into the mix...
** side note on Barilla Pasta: My good friend Sergio, who's opinion and skills with pasta I revere, only uses Barilla. In my efforts to emulate his cooking prowess that is all I use too. I really wish I'd been quick enough to get a photo of the 5 metre high Barilla box at the entry to Naples airport... Kind of surreal- I thought it was only in Australia that we built jumbo object edifices of "important" things?