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pasta with chicken and peppers
Pasta with Chicken,
Peppers and Herbs

rhubarb parfait
Rhubarb Parfait

Menu Plan for the week of April 26, 2013: Day 3 Recipes

Pasta with Chicken, Peppers and Herbs
Rhubarb Parfaits

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Grill the chicken if you like. If you don't have fresh herbs, use 2 tsp each of dried, added with the tomatoes. I used 'basil' pasta - use any color or flavor you like.  If you can't get rhubarb, substitute strawberries.... and you could have ice cream. 

Pasta with Chicken, Peppers and Herbs        Preparation and cooking time: 25 minutes
   Not quite a winter pasta dish; not quite a summer salad; the cherry tomatoes and first herbs are definitely spring. You can sprinkle the chicken with paprika and chili powder and cook on the barbecue grill rather than sauté.

2 chicken breasts, boneless, skinless
1 red bell pepper
1 medium onion
2 cloves garlic
1/2 tsp paprika
1/4 tsp chili powder
1 tsp Worcestershire
1 tbs oil
1/3 cup (3oz, 90ml) chicken stock
3/4 cup (3oz, 90gr) cherry tomatoes
1 1/4 cup (4oz, 125gr) pasta
2 tbs shredded basil
2 tbs fresh, snipped chives

Cook pasta according to package directions. 
Cut each chicken breast into 3 pieces.  Slice pepper into long strips.  Cut onion in half then slice. Mince garlic. Snip chives and basil.  Cut cherry tomatoes in half.
Heat 1 tbs oil in a large skillet over medium heat. Add paprika, chili powder, Worcestershire and sauté briefly. Add chicken and brown well, about 5 minutes. Add peppers, onions and garlic, stir-fry 1 minute. Add chicken stock, reduce heat, cover and let cook for 5 - 8 minutes, until chicken is cooked through and vegetables are just starting to get tender. Add cherry tomatoes and stir well, tomatoes should just barely get hot.  Add drained pasta, stir to combine.  Stir in fresh herbs and serve.

Rhubarb Yogurt Parfait                                    Preparation and cooking time: 20 minutes
   Rhubarb sauce is simple: rhubarb and sugar. I like tart; if you prefer sweet add a bit more sugar.  The sauce will keep about a week in the fridge so double or triple the recipe if you like.  

2 cups sliced, fresh rhubarb, about 2 stalks
2 tbs sugar
1 tbs water
1 cup (8oz 250gr) vanilla yogurt

Wash the rhubarb and slice it about 1/4" (.5cm) thick.  No need to peel but pull off any stringy bits as you slice. Use a sharp knife.   Put in a saucepan with the water and sugar.  Cover and cook over medium heat until very soft.  Taste and add more sugar if you like - before removing from heat.  Chill.

To serve: In a parfait or champagne flute, or other glass, layer the rhubarb sauce and yogurt.  Serve.
Also good over vanilla ice cream....

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large skillet, lid, pot and colander for pasta
medium saucepan with lid, parfait or champagne
flutes or other glasses

Make rhubarb sauce
Put water on high heat for pasta
Cut chicken breast
Slice pepper, onion
Mince garlic
Cut cherry tomatoes
Start to cook pasta

Check rhubarb sauce - taste, adjust sugar
When done put in flattish container and chill
Sauté paprika, chili powder, Worcestershire
Add chicken, sauté
Snip herbs
Turn chicken
Add peppers, onions, garlic, stir-fry
Add chicken stock, cover, simmer
Drain pasta
Add tomatoes to skillet, stir
Add pasta to skillet, stir
Add herbs, stir, serve
Make parfaits and serve

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