“Having a flexible mind makes navigating life much easier.” ~ Madisyn Taylor
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It’s high school football season and our grandson is on the ninth grade team this year. He got his cast off his broken finger the first week of school, and was on the field quite a bit in last week’s game… yes, they won!
RECIPE OF THE WEEK
It has been a long time since a new recipe got as many ‘this is really good’ comments as this one did last week. It was really flavorful without being overpowering and also made great leftovers!
CHICKEN BRUSCHETTA PASTA
- 1 pint cherry tomatoes, chopped
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup torn fresh basil
- Kosher salt
- Freshly ground black pepper
- 1 pound angel hair pasta
- 1 pound +/- boneless chicken breast
- 1 tablespoon Italian seasoning
- 1/4 cup freshly grated Parmesan
In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
Top with Parmesan and serve.
