We’ve finally been graced with warmer temps here in New York, and the change in seasons (no matter the time of year) always makes me want to cook. Last weekend, we spent much of Sunday out on our little terrace, admiring new herbs we planted and just enjoying the sunshine. Leisurely days like that call for light, satisfying meals that don’t skimp on color or flavor. I was inspired to put together my own take on pasta primavera to celebrate the sunshine — and trust me when I say, it’s a dish you will return to throughout the summer too.
How does this sound: chicken, lightly braised in white wine, with a hearty vegetable mix of broccolini, baby greens, sun dried tomatoes, grape tomatoes, onions, and yellow pepper, all finished off with a splash of cream and lots of fresh lemon juice, then tossed together with pasta and parmesan cheese. Yeah, it was really good. Like a lot of my recipes, this one is totally customizable to what you have on hand. I prefer it with a long noodle like linguine, fettucine, spaghetti, or even bucatini (which I used here), but you can use a short tubular pasta too. Whatever you have, really! Ditto for the vegetables. And, while I like to cook with chicken thighs because of their flavor, you can certainly use white meat too.
This would make an easy meal to entertain with during spring and summer. Just add a basic green salad, a couple bottles of white wine, and you’re good to go! Here’s how I made it: Read the full post +