Sunday, December 06, 2009

Lime Cilantro Pasta with Salsa

Finally, tonight's dinner made with pasta that I purchased at the last Saturday Market in October:

1 lb. Pappardelle’s Lime Cilantro Pasta
2 tablespoons olive oil
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
1 teaspoon dried oregano
3 garlic cloves, chopped finely
1 lb. boneless, skinless chicken breast
1 onion, coarsely chopped
1 small red pepper, diced
1 lb. firm ripe tomatoes, cored and chopped
1/2 lb. firm, ripe tomatillos, husked, cored and coarsely chopped
1 teaspoon sugar

1. In mixing bowl, stir 1 tablespoon olive oil with lemon and lime juices, oregano and 1 garlic clove. Add the chicken and coat. Marinate about 30 minutes.

2. Pre-heat broiler. Coat broiler tray lightly with non-stick cooking spray. Place chicken on tray and broil until golden.

3. While chicken is cooking, make salsa. In large skillet, heat remaining tablespoon of olive oil. Add garlic and saute over moderate heat. When sizzling, add onion and red pepper and saute for 2-3 minutes. Add tomatoes, tomatillos and sugar and continue to saute for 7 – 10 minutes, until sauce is thick but still slightly liquid.

4. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse.

5. As soon as chicken is done, cut it crosswise into 1/2 “ wide strips. Spoon sauce over cooked pasta and top with chicken.
Serves 6

Copyright © 2009 by Pappardelle's Pasta Co.


Anonymous said...

Looks so good.

I'm at a conference in Hanoi for 2 days so I've got the freedom to blog and if I find a proxy, perhaps even facebook. It's past midnight and they pick me up tomorrow at 7:15am. So more later.

Steve-O said...

It's very good and well worth the wait. Thanks for dinner.