I think I've heard the term "Polar Vortex" more this winter than... well... ever. My daughter is certainly over winter. She put sparkles on her snow man yesterday wearing a spring skirt and snow boots.
So while winter is still with us, we might as well take advantage of rib-sticking comfort food. This is a heavily-altered Martha Stewart recipe. You can find the original on her website.
INGREDIENTS
Course salt
and ground pepper
1 ½ lbs.
chicken cutlets, or chicken breasts (2-3 breasts, depending on size)
16 oz. medium
pasta shells
1 pint cherry
or grape tomatoes, halved
1 head broccoli, cut into bite-sized chunks
4 oz. fresh
mozzarella cheese, cut into ¼-inch cubes
½ cup
parsley, chopped
¼ cup grated
parmesan cheese, plus more for serving
2 TBS butter
1 TBS minced garlic
1tsp dried oregano
DIRECTIONS
Bring a large
pot of salted water to boil. Meanwhile,
grill heat to medium, lightly oil grates.
Season chicken with salt and pepper.
Grill until cooked through, about 2-3 minutes per side. Remove from grill, and cut into thin strips,
halving if long.
In a small skillet heat 1 TBS olive oil over medium heat. Add garlic and brown. Add in cherry tomatoes & broccoli (and really any other vegetable that you'd like). Cook for a few minutes until al dente.
Cook pasta
until al dente, according to package directions. Reserve 1 cup pasta water, drain pasta, and
return to pot. Add chicken, tomatoes,
mozzarella, parsley, parmesan, and butter.
Toss to combine.
Add reserved
pasta water a little at a time to create sauce that will coat shells (you may
not need all of water). Serve with more
parmesan.
VERDICT
This makes a LOT of pasta. You're going to want to make sure you use a big sauce pan to be able to stir it all together in the end without the bits and pieces falling out.
We added the garlic and oregano to the original recipe because it seemed like it might be bland. It could still stand to add a little more spice- red pepper flakes added to this would be a great addition.
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