Chicken Cacciatore “Pronto”

I went to the library the other day and was relatively surprised to realize that they have a large selection of cookbooks available for checkout. DUH! Cook. Book. Library. Ok, so maybe sometimes I’m a little slow on the uptake folks.

I sat on the floor, happy as a clam perusing the shelves, completely unaffected by the reproachful looks shot at me between the stacks by the librarians. :) One of the books I ended up checking out was The Best of Cooking Light. No Thank You Boy helped me choose Chicken Cacciatore “Pronto” for dinner, sans mushrooms (of course). I traded the thighs for chicken breasts, added some chiffonaded basil and served with store bought gnocchi. For some reason the CL picture is much “browner” than mine, probably because of the mushrooms.

High marks all the way around!

Asparagus Among Us

I went a little crazy last week at Harry's/Whole Foods. I just can't help it. I go in and the sight of all those colorful fruits and veggies just makes me feel healthy and makes me want to cook with each and every item there. Among the things I bought that day was asparagus. Lovely thin and slender stalks, just saying "please, take me home". So, I heard and obeyed. A week later, the asparagus is not eaten and is now crying "Please put me out of my misery. Tomorrow I will be slimy and gross. Do something with me tonight or your 4 bucks will have gone down the drain..."

So, yes, my little green friends. I will make something with you but please understand that I will need to pick you out for the Little One and No Thank You Boy. Don't take it personally. The sundried tomatoes are also not on the guest list for those two either.

Penne and Asparagus with Sun Dried Tomatoes

Ingredients:

1 lb. penne pasta

splash olive oil

2 cloves minced garlic

1 bunch asparagus, woody stems removed and cut into 2" segments

1 cup sundried tomatoes, cut lengthwise into strips

1 egg yolk

2 tablespoons heavy cream

1/4 cup white wine

1/4 cup parmesan cheese

Directions:

Cook penne according to package. While pasta water is boiling, saute garlic in olive oil in non-stick pan. Add asparagus and sundried tomatoes and heat until slightly softened. Remove to separate plate. In a small bowl, whisk the egg yolk, heavy cream and wine until blended. Add the parmesan cheese. Heat this mixture in pan until warm and the cheese starts to get a little melty, but not clumpy. When pasta is done, drain well, reserving some of the cooking liquid. Toss pasta with asparagus mixture and add the sauce to coat all. If sauce turns out too thick once it gets to the pasta, add a little of the reserved pasta water. Salt to taste.