Let's Dish With Linda Lou

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Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken

Spicy Grilled Chicken Over Pesto Bow Tie Pasta.jpg

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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Olive Oil

Flat Leaf Italian Parsley

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Agave Nectar, Honey, and Granulated Sugar

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Cheese

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Roasted Red Peppers

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Arugula

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Piquillo Peppers (1)

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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, 1 (10-cup food) processor, 1 (6-quart) saucepot, colander, 2 large mixing bowls, Microplane, vegetable peeler, chef’s knife, hand-held juicer

Ingredients For Arugula Pesto:
1 (15.5-ounce) can of Cannellini beans, drained and rinsed
1 (12-ounce) jar roasted Piquillo peppers, drained
2 1/2 cups of baby 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 ground black pepper
1/3 cup E.V.O.O. may vary slightly
1/2 cup Pecorino Romano, freshly grated
1 box (1 pound) of bow tie pasta, Barilla

Ingredients For Blackened Grilled Chicken:
2 skinless-boneless chicken breasts, butterflied and sliced into 2 thinner breasts yielding 4 to 6 cutlets (depending on their thickness)
2 cups plain Greek Yogurt, whole fat
2 1/2 tablespoons blackened seasoning
1/4 cup of Italian flat-leaf parsely, chopped fine
1 clove garlic, grated
1 tablespoon Kosher salt
1 tablespoon Agave nectar
Parmigiano-Reggiano cheese, shaved for garnish

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning:
In a small mixing bowl add all the spices with the Kosher salt and fresh ground black pepper, mix to combine. Store in an air-tight container in a cool dry place.

Directions For Blackened Grilled Chicken:
In a large mixing bowl, add Greek Yogurt, Agave nectar, blackened seasoning, finely chopped Italian flat-leaf parsley,  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. Again 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 an acronym for extra virgin olive oil.

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Tomato, Zucchini, And Goat Cheese Tart

Tomato And Zucchini Tart With Goat Cheese (3)

This Zucchini And Tomato, Zucchini, And Goat Cheese Tart is a great alternative to eating meat. It’s really satisfying and delicious. The jam takes quite a while to make but the good news is you can make it in advance.

First, you want to caramelize the onions. Start with a sweet onion like a Vidalia. Vidalia onions are really the best ones to use for this dish because they’re naturally sweet.

Tip: Invest in a small coffee grinder. Coffee grinders are really inexpensive, and there is nothing better that freshly ground black pepper.

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Puff Pastry (2)

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Puff Pastry

Tomato And Zucchini Tart With Goat Cheese (2)

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Egg Wash

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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yields: 2 (9 x 13) tarts 12 servings
Tomato Onion Jam Yields: 2 cups
Equipment: Mandolin, 2 (9 x 13) rimmed baking sheet pans, rolling pin, chef’s knife, pastry brush

Ingredients For Tomato-Onion Jam:
1 tablespoon olive oil
2 large sweet onions, thinly sliced in half-moons
1 tablespoon plus 1 teaspoon of  Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar for caramelizing the onions (optional)
6 Roma tomatoes, seeded and quartered
1 teaspoon red pepper flakes
2 tablespoon apple cider vinegar
2 tablespoon fresh lemon juice
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon cloves, freshly ground (substitute ground cloves)

Ingredients For The Tart:
1 box of Puff Pastry sheets
5 Roma tomatoes, 1/4-inch in thickness
2 zucchinis, sliced, 1/4-inch in thickness
2 yellow squash sliced, 1/4-inch in thickness
1 1/2 cups of roasted red bell peppers, julienned
1 (12-ounce) package of goat cheese, crumbled
2 tablespoons of Kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1/2 cup olive oil, divided
Garnish with fresh oregano leaves (substitute julienned basil leaves)

Directions For Tomato-Onion Jam:
In a large non-stick sautèpan over medium heat, add olive oil,  the thinly sliced onions, sugar, 1 tablespoon of Kosher salt, and freshly ground black pepper. Place a lid on the pan to give them a head start in softening, about 5 minutes, remove the lid. Continue cooking the onions, stirring frequently, preventing the onions from sticking to the bottom of the pan. Adjust the heat to medium-low if you see the onions are starting to burn. Cook until they become soft and caramel in color, about 40 minutes.

Next, to the caramelized onions add the quartered and seeded Roma tomatoes, apple cider vinegar, 1 teaspoon of Kosher salt, fresh lemon juice, granulated sugar, light brown sugar, red pepper flakes, ground cinnamon, and ground cloves. Turn the heat up to medium bringing the mixture up to a boil reduce heat to a slow simmer, stirring occasionally until the tomatoes have broken down and jam has thickened and developed a jammy consistency, around 1 to 1 1/2 hours.  Remove from heat and set aside.

Preheat oven to 400-degrees F.
Line 2 rimmed baking sheet pans with parchment paper. Thaw Puff Pastry according to instructions on the package. Once thawed, roll the sheet into approx. 11 x 13-inch rectangle. Transfer the sheet of Puff Pastry onto a lined baking sheet. Prick the center of the sheet of dough all over with a fork leaving a 3/4-inch margin on all sides. This way the center won’t puff up during baking. Repeat this process for the second sheet of Puff Pastry. Transfer the 2 baking sheet pans into the refrigerator to chill the dough, about 15 minutes.

Using a *mandolin, slice the zucchini, yellow squash. Next, using a very sharp knife slice the Roma tomatoes 1/4-inch in thickness.

After 15 minutes, remove the pans from the frig. Divide the tomato-onion jam between the two sheets of dough. Spread the jam all over leaving the 3/4-inch border on all sides. Next, layer the sliced zucchini, yellow squash, and sliced Roma tomatoes alternating them in color. Repeat process for the second sheet pan. Crumble goat cheese over all the veggies. Lay the julienned roasted peppers, here and there, on top. Drizzle the top of each tart with olive oil, then sprinkle each with Kosher salt and fresh ground black pepper.

Brush the edges of the Puff Pastry with an *egg wash. Bake for 15 to 20 minutes or until it’s nice and golden brown in color. Garnish with fresh oregano (or basil leaves) leaves. There you have it my Tomato, Zucchini, And Goat Cheese Tart.

Serve hot or at room temperature.

*Egg wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

*Mandolin: A tool that allows you to slice vegetables in several widths and thicknesses.

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