By Samantha Plotner
As midterms came to a close I found myself with more time to make dinner than I had had in a few weeks. So to celebrate I went a bit more complex than usual. There were more dishes to wash but the end result was quite worth it.
Note: Unlike when I bake I don’t measure things out when I cook so all these measurements are rough, this is a recipe that’s a lot of adding a bit of this here and a smidge of that there.
|Photo courtesy of Lindsay Garten|
Boneless chicken breast
Half-and-half (you can also use heavy cream)
Whole wheat pasta
Salt and pepper
- Chop basil and rosemary as small as possible, set aside in small bowl, aim for about a handful total.
- Chop about three cloves of garlic, put one in with the herbs, set the rest aside in the baking dish.
- Chop half an onion, put into the baking dish with the garlic, spread it around the pan
- Put kosher salt on both sides of the chicken, put in the baking dish (cut into small pieces if desired), drizzle with olive oil and put aside
- Melt just under a stick of butter in a frying pan on low heat
- Add half and half slowly so there is about equal parts butter and half and half, stir to combine
- Pour in the herb/garlic mixture and stir well, add parmesan cheese, salt and pepper to taste
- Start cooking the pasta
- Put the chicken under the broiler, check doneness frequently
- When the pasta finishes reserve a cup of the cooking water to add to the sauce.
- Mix the finished pasta and the sauce; add about a quarter cup of the cooking water and stir. This should help the sauce become less watery if you allow it to stand. I for one wasn’t patient enough to let the sauce to solidify but it was still quite delicious.
- Mix the finished chicken with the sauce and pasta. Serve.
Samantha is a sophomore at Barnard College and Co-Editor-in-Chief of The Nine Ways of Knowing.