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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Getting Ready For Summer Time!

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In this post, I’m talking about recipes that travel well. There are a lot of dishes that I make that should be eaten while they’re warm, but certainly can be eaten at room temperature. There are so many great containers out there that are made for traveling and keeping food warm or cold. I received this Pyrex glass carrying case as a gift one year, and it includes, 1 large and 2 small Pyrex containers that came with portable ice packs.

The most important thing is to enjoy the people your with and have lots of fun.

Let’s talk about some of my dishes that would be great for traveling. This first one is my Chorizo And Sweet Potato Hash.

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This particular dish can be packed hot. The insulated bags will keep that temperature just perfect. For this recipe, click on the link at the bottom of the page.

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Different pestos or tapenades (olive-based pestos) would also be a great thing to take on a picnic. Pesto Palooza is a variety of pestos served on grilled bread. For this recipe, click on the link at the bottom of the page.

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How about Spinach And Feta Pie. This would be great to serve at room temperature, maybe with a glass of wine. Click on the link at the bottom of the page.

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Pulled Pork is another great option. Bring along some awesome rolls from the bakery. This one sounds like a winner. My Grilled Chicken Over Bow Tie Pasta tossed with a flavorful pesto. There are just so many choices.

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Sweet Potato And Chorizo Hash

Pesto Palooza!

Spinach And Feta Pie With Italian Sausage and Goat Cheese

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

Spicy Grilled Chicken Over Pesto Bow Tie Pasta

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Chicken Caprese Pasta With Arugula

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This dish so is easy and delicious. I love making different versions of this recipe all the time. In my house, we love pasta, every possible way you can think of, so coming up with new recipes is always fun. I thought about how much we love tomatoes, fresh mozzarella, basil, and pasta. It just made sense, to add chicken, for a one-pot meal.

Roasting chicken, bone-in and skin-on, really intensifies the flavor and locks in the juices. This is my Chicken Caprese Pasta With Arugula.

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Colander-Style Spoon

Sweet Basil (2)

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Chicken Broth

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Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: rimmed baking sheet pan, rondeau (large deep-sided frying/braising pan), colander spoon (colander), 6-quart saucepot

Ingredients For Roasted Chicken:
2 bone-in skin-on chicken breasts
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried rosemary

Ingredients:
2 1/2 cups of chicken, shredded
1 pound of mini Farfalle (mini bowties)
1/3 cup of good olive oil
1 tablespoon of crushed red pepper flakes
6 garlic cloves, sliced
2 pints of grape tomatoes, halved
1 cup of unsalted chicken broth
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of fresh arugula leaves
1/4 cup of fresh basil leaves, roughly chopped
1 8-ounce package of fresh mozzarella (2 4-ounce balls), diced

Directions For Roasting Chicken:
Preheat oven to 350-degrees F.
Start by placing two chicken breasts on a rimmed baking sheet pan. Using your hands rub olive oil over each chicken breast. Sprinkle with Kosher salt, fresh ground black pepper, and dried rosemary. Roast for 35 to 40 minutes. Allow the chicken to cool down enough before removing both the skin and bones. Shred the chicken, transfer to a bowl, and set aside.

In a cold rondeau (deep-sided frying/braising pan) add 1/3 cup of olive oil. I know that sounds like a lot, but remember this is the base for our sauce. To the olive oil, add the crushed red pepper flakes and sliced garlic. Turn the heat on low allowing the garlic to slowly infuse the oil. Slowly heat the oil, making sure to watch it carefully, so the garlic slices don’t brown or burn about 10 minutes.

Once you start to smell the aroma of the garlic add the halved grape tomatoes. Season with Kosher salt and fresh ground black pepper. Turn the heat up to medium-low and simmer, stirring occasionally, until the tomatoes just start to break down. This will be the sauce for this dish.

Add the shredded chicken and chicken broth, stirring occasionally, simmer for another 15 minutes.

In a large pot of boiling salted water, drop the pasta. Cook for 10 to 12 minutes until al dente.

Meanwhile dice up the fresh mozzarella, set aside,

Using a colander spoon (drain pasta into a colander) transfer the pasta to the pan containing the chicken and tomatoes. Add two cups of the starchy pasta cooking liquid, the fresh basil leaves, and arugula. Remove the pan from the heat, stir together allowing the arugula and basil to wilt down.

Finally add the diced mozzarella, gently toss to combine.

To serve I like to take the pan right to the table and serve it family style. This is my Chicken Caprese Pasta With Arugula.

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Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken

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I love using any type of pesto as a sauce for pasta.  I’m going to top the pasta with a really flavorful grilled chicken. The chicken is marinated in a Greek yogurt flavored with blackened seasoning. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

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Cheese

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Roasted Red Peppers

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: indoor grill pan, 10-cup food processor, 6-quart saucepot, colander, 2 large mixing bowls

Ingredients For Arugula Pesto:
1 can Cannellini beans, drained and rinsed
1 small jar roasted Piquillo peppers, drained
1 1/2 cups arugula leaves
1/3 cup toasted pine nuts, toasted
1 clove of garlic, roughly chopped
1 lemon juiced
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup E.V.O.O. may vary slightly
1/2 cup Pecorino Romano, freshly grated
1 box of cooked bow tie pasta, well-drained

Ingredients For Blackened Grilled Chicken:
2 skinless-boneless chicken breasts, butterflied then sliced into 2 thinner breasts yielding 4 chicken cutlets
2 cups Greek Yogurt
2 1/2 tablespoons blackened seasoning
1 clove garlic, grated
1 tablespoon Kosher salt
1 tablespoon Agave nectar
Parmigiano-Reggiano cheese, shaved for garnish

Directions For Blackened Grilled Chicken:
In a large mixing bowl, add Greek Yogurt, Agave nectar, blackened seasoning, Kosher salt, and freshly grated garlic, mix to combine. Add the 4 chicken cutlets Make sure all the chicken cutlets are completely coated with the seasoned yogurt. Cover bowl with plastic wrap and transfer the refrigerator for 1 hour.

Directions For Toasted Pine Nuts:
In a large dry sauté pan, on medium heat. add the pine nuts. Shake the pan over the heat until the nuts become fragrant and golden in color, 2 to 3 minutes. Remove from the heat.

Directions For Arugula Pesto:
In a food processor, add the Piquillo peppers and toasted pine nuts. Pulse until puréed then transfer to a large mixing bowl. to the food processor add the Cannellini beans, lemon juice, garlic, Kosher salt, black pepper, arugula. Pulse 3 to 5 times. Through the feed tube, slowly add the *E.V.O.O. while pulsing. Continue to pulse until it reaches a smooth paste-like consistency. Remove the lid, add the grated cheese, pulse a few more time just until cheese is combined. If the pesto needs to be thinned out add a little more *E.V.O.O. Transfer the bowl containing the Piquillo pepper and pine nuts purée, stir to combine. Set aside.

Preheat an indoor grill pan on medium-high heat. Using a pair of tongs, remove the cutlets one at a time allowing the excess marinade to drip before placing them onto the grill pan. Grill the first side for 3 to 4 minutes, flip the chicken and grill for another 3 minutes until cooked through. Transfer the chicken to a cutting board, slice on the bias.

In a large pot of salted boiling water drop the pasta. Cook the bowtie pasta according to the box instructions, 10 to 12 minutes, until al dente. Drain well. Toss the hot pasta with the arugula pesto. Transfer to a large serving bowl.

Top the pasta with the sliced grilled blackened chicken. Garnish with shavings of Parmigiano-Reggiano cheese. Serve hot. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

*E.V.O.O. is extra virgin olive oil.

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