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Related recipes: Fall, Garlic, Kid-Friendly, Low-Sugar, Main Dishes, Mushrooms, Pasta, Poultry, Rotisserie Chickens to the Rescue
Add these dishes to make a full meal:
Tomato-Basil Salad with Thyme Vinaigrette
This is one of my favorite dishes when I am in the mood for a simple dinner with quick and appetizingly clean flavors. Don't fret over the 1/4 cup of olive oil; that is only one tablespoon a serving. Add toasted French bread and maybe a glass of your favorite white wine for a pleasurable meal that is great for the family or company.
Yield: 4 servings
8 oz uncooked spaghetti, broken in half
1/2 cup hot cooking water
1/4 cup olive oil
3 Tbs jarred minced garlic
1 6-ounce package sliced mushrooms (about 2 cups)
3 cups bite-size chunks rotisserie chicken
1/4 cup capers, drained
1/4 tsp salt, or to taste
1/4 tsp red pepper flakes (optional)
1 cup chopped Roma tomatoes (about 2 large tomatoes)
1/3 cup already-shredded Parmesan cheese
2 Tbs finely chopped flat-leaf (Italian) parsley
Cook the spaghetti according to package directions until firm to the bite. Use a ladle or glass measuring cup to carefully remove 1/2 cup of the hot water from the pot. Set aside. Drain the spaghetti and rinse in hot water, shaking off the excess. Set the spaghetti aside.
Combine the oil and garlic in a 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they begin to lose their juice and turn gold, about 4 minutes. Raise the heat to medium-high. Add the chicken, capers, salt, and red pepper flakes, if using. Stir well and cook for 2 minutes, stirring frequently. Add the reserved pasta liquid and then the spaghetti, and stir well to combine. Cook for 3 minutes to heat through, stirring frequently. Remove from the heat and stir in the tomatoes, cheese, and parsley. Serve immediately.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
