I hope everyone had a happy and safe Fourth of July celebration with lots of delicious food. 🇺🇸 It’s been a while since I posted a new recipe (I’ve taken a little hiatus in the kitchen), and thought I’d share this one I made yesterday. It can be a nice main or side dish, and is yummy both warm or chilled. I kept this pretty simple which made it quick and easy, but you can add your favorite vegetables, and/or chicken or tofu… lots of possibilities. I used tricolor rotini, but feel to go with whatever pasta you’d like (bowtie, penne, small shells, etc.).
The sun-dried tomatoes are used to make a “pesto”, which I decided to do without the use of a food processor. It was a little more work, but I wanted chunkier bits incorporated into the salad and I think it was perfect.
This serves 3-4, so double the ingredients if needed.
- 6 oz. (about half a box) of tri-color rotini
- 1/2 cup sun-dried tomatoes, finely chopped
- 2 tbsp. Parmesan cheese, grated
- 2 tsp. balsamic vinegar
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 oz. goat cheese
- 6-8 cherry tomatoes, halved or quartered
- Salt & pepper, to taste
- Basil, for garnish
- Combine your finely chopped sun-dried tomatoes, cheese, garlic, olive oil and balsamic in a bowl and stir very well.
- Cook pasta according to package directions.
- Drain pasta and reserve some of the cooking liquid.
- Toss the pasta with the tomato pesto, and season with salt & pepper, to taste.
- Fold in 1 1/2 oz. goat cheese, until melted and well incorporated, and add the cherry tomatoes.
- Crumble the remaining goat cheese and sprinkle on top.
- Garnish with fresh basil.
I hope everyone had a wonderful 4th of July with your family and/or friends, and you got to indulge in some really good eats! I came across this recipe yesterday, and it looked so good, I just had to make it. I tweaked it just slightly to suit my taste, and it came out incredibly delicious!
- 1/2 cup water
- 1 tsp. ground cumin
- 4 garlic cloves, thinly sliced
- 1 lb. skinless, boneless chicken breasts
- 1 (7-oz.) can chipotle chiles in adobo sauce
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1 tsp. ground cumin
- 1/2 cup canned tomato puree*
- 1/4 cup cider vinegar
- 3 tbsp. honey
- 1 tbsp. Worcestershire sauce
- 1/4 teaspoon salt
- 4 sandwich rolls
- 1-2 slices Swiss cheese (or you favorite kind)
- Combine water, 1 tsp. cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
- Remove 1 tbsp. adobo sauce from can; set aside. Remove 1 chipotle chile from can; remove seeds, finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. (If you want more heat, remove 2 tbsp. adobo sauce and use 2 chiles.)
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 tbsp. minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 tsp. cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste-like consistency, stirring constantly. Stir in reserved 1 tbsp. adobo sauce, 1 chopped chipotle chile, vinegar, honey, Worcestershire, and 1/8 tsp. salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
- Preheat broiler.
- Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven, top with roll halves and serve immediately.
* A substitution for tomato puree is to use 2 tbsp. of tomato paste mixed with 1/2 cup water.