Springtime recipes are a lot of fun. It’s the time where what I harvest goes into the skillet. I try to rely on my own homegrown produce as much as possible. Fancy Spring Chicken is a perfect example of this. I had Brussels sprouts and contender buff valentine beans, but not enough to use them on their own for a side dish. I also had a lovely chicken breast, some local baby bella mushrooms, sweet onion and, of course, lots and lots of pasta.
I started by boiling my farfalle (bowtie) pasta in salted water. I then blanched the Brussels sprouts and beans for two minutes in salted, boiling water. By the way, after you blanch, you must drop the veggies immediately in an ice bath to set the color and stop the cooking process.
I then cut up the chicken in 1″ cubes and tossed with a small amount of olive oil, sea salt, garlic powder, and dried basil. I heated a skillet to medium-high and seared the chicken on all sides. Then I added a splash of good Chardonnay to the mix. Let the alcohol cook off. The concentrated flavor that’s left is oaky and amazing.
Once the pasta is done to al dente, drain and set aside.
Wipe out the chicken skillet, add a bit of olive oil, heat the pan to medium-high heat, and toss in the sliced mushrooms. Once those are about halfway done, add a bit of chopped onion, fresh garlic, and a generous pinch of salt and fresh ground black pepper. Wait about a minute and add back the blanched beans and Brussels sprouts. Make sure to drain the veggies well before doing this. Sautée for a couple of minutes and then add the cooked chicken back to the skillet.
Once everything is filling your house with wonderful smells and is warmed all the way through, add the pasta. I drizzled more olive oil over the top and tossed in more basil and sea salt.
Crushed chili flakes and freshly grated parmesan cheese are also nice finishing touches.
And, if you want to get really fancy (as if the bowtie pasta wasn’t enough), you can drizzle some balsamic vinegar syrup over the top.
Happy Spring, everyone!