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Simplicity Gourmet brings you Katie Kitchen: Fresh IS Best – Spinach & Basil Pasta w/ Fire Roasted Bruschetta

Hey, Ya’ll – greetings from sunny Citrus Heights, CA – where the produce is fresh and plentiful and I’m like a kid in a candy store!

I love, love, love to use fresh herbs and fruits and veggies in my food – the taste is just so much fuller and bolder! This week at the market, I bought a fresh sweet basil plant – the smell is amazing – it fills my whole front room with this sweet herb smell! …even the kitty cat has a hard time resisting…he’s had one too many warning water shots to the face! I was really chomping at the bits to use my Basil last night in something…anything!

So, I was standing my kitchen, with the pantry door and fridge open – just darting my eyes between the two – willing my mind to come up with something! So…this is what I spotted…chicken, tomatoes, penne pasta, spinach, basil, chives, sea salt, garlic, parmesan-reggiano…light bulb! Fresh Spinach & Basil Pasta was born! It was just so fresh and light and showcased my basil just perfectly – you’ll L.O.V.E. it!

Happy Cooking!
Katie

PS~TIP: I used regular olive oil as my dressing this time but next time – I’m going to go for an even bolder flavor and use the oil from a jar of Marinated Garlic Cloves or Sundried Tomatoes – yummy – so…try it out this way or kick it up a bit – your food, your choice!

UTENSILS: 3 qt saucepan, Small Skillet, Medium Bowl, Cutting Board, 8″ Chef’s Kinfe

INGREDIENTS: 1-2 Chicken Breasts, ½ Medium Tomato (cubed), 2 Cups Coarsely Chopped Baby Spinach, 6-8 Basil Leaves (chopped), 4 Chopped Green Onions, 2 Garlic Cloves (minced fresh), ½ Cup Parmesan-Reggiano Cheese (Shredded), a few dashes of olive oil, Sea Salt & Fresh Cracked Pepper to Taste, 1 lb Penne Pasta (I use whole wheat…much better for you)

Fill the 3 qt saucepan ¾ full of water. Bring to a boil on medium high heat. Add sea salt and a drizzle of olive oil before adding the pasta. Add the pasta, give it a stir, and reduce the temp to medium low. Cook for about 10 minutes or until al dente.

While the water is coming to a boil, pre-heat the small skillet on medium heat. Season the chicken on both sides with freshly cracked sea salt and pepper. Water test the pan (sprinkle a dab of water in – if it rolls around like marbles or mercury beads, it’s ready to go), and when it’s ready, add the chicken. Cover, whistle open, and cook on medium heat. When it whistles, flip the chicken, recover, close the whistle and continue to cook on low heat for 10-12 minutes or until the chicken is cooked through. When the chicken is cooked, diced or shred into bite sized pieces.

Meanwhile, prepare the scallions, basil, tomatoes, and spinach. (I like to toss my tomatoes with a little salt when they are all by their lonesome). When the chicken is finished, remove from the pan and toss with the chopped items, pasta and minced garlic. Drizzle on olive oil and toss to coat. Season with sea salt and fresh cracked pepper to taste. Sprinkle with parmesan-reggiano cheese, toss, and serve. Optional: Add some diced Black and/or Green Olives in the mix

This is the PERFECT companion to our Fresh Spinach & Basil Pasta!!!

Fire Roasted Balsamic Bruschetta
UTENSILS: Griddle
INGREDIENTS: Olive Oil, 2 TBSP Balsamic Glaze, 4 TBSP Fire Roasted Bruschetta Spread, 2 Slices Provolone Cheese, 4 Slices French Bread, Fresh Cracked Pepper & Sea Salt

Lightly brush both sides of the French bread with extra virgin olive oil. Heat the Griddle on medium heat. When it’s hot, add the bread to the pan and toast to a golden brown and flip to brown the other side. When it’s flipped, sprinkle with pepper & sea salt, brush each slice with balsamic glaze and spread some bruschetta spread over the top. Top each piece of bread with ½ slice of provolone and allow to melt before serving. TIP: You may need to reduce the temperature part way through.

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