We all know that we first eat with our eyes…and that’s the beauty of this dish…I wanted to combine some luscious hues–…brilliant greens, sunny yellows, and golden browns–all in one stunning dish. With a bowl of beautiful yellow cherry tomatoes and four smaller ones on a vine (you know the kind you get at the market that are still on the fine…makes me feel closer to the farmer who grew them…or better yet, the hot house!), and having a hankering for pasta, I launched this dish for a special night…the semi-finals of ‘Dancing with the Stars’. Yes, I admit I’m a DWTS junkie, and this season’s finalists have just blown me away. So as we all sit eating our pasta and chicken, William, Katherine, and Donald are burning mega amounts of calories for our viewing pleasure!
What you need:
Golden Tomato Sauce
3 cups yellow tomatoes (can be combination of cherry and regular) Divided: 2 cups in food processor & 1 cup cut up
4 tbl olive oil
1 tbl chopped garlic
½ tsp sea salt
½ tsp fresh ground pepper
½ tsp red chili flakes
½ cup cream or half and half
1 cup (divided) freshly grated parmesan cheese
1 cup chopped fresh spinach
¾ cup fresh chopped basil
Pasta (your choice & enough for 3 people—read package directions for amounts)
Brown Butter Chicken Breasts
3 thick chicken breasts butterflied
1 tsp sea salt
1 tsp freshly ground pepper
3 tbl all-purpose flour
6 tbl butter
3 tbl coconut oil
½ cup freshly chopped Italian parsley
½ cup finely chopped fresh spinach
What you do:
In a large heavy skillet over medium heat, heat olive oil and sauté garlic. Add 2 cups of the golden tomatoes that have been pureed (there can be remaining chunks), salt, pepper, and red chili flakes. Cook on medium heat stirring for about 15 minutes. Reduce heat to low and drizzle in cream and blend. Add ¾ cup grated cheese and blend. Reduce heat to simmer and cover. Add spinach and basil 5 minutes before you are ready to serve.
Your choice. Prepare according to package directions.
Brown Butter Chicken Breasts
Butterfly the thick chicken breasts. Coat both sides with salt and pepper. Dust flour on both sides and pat in with your hands.
In a heavy cast iron skillet (preferably) over medium high heat, melt butter and add coconut oil letting this get somewhat hot. Place chicken breasts in (try not to crowd) and get a nice golden crispy brown on first side cooking about 3 minutes. (You may need to use a spatula to firmly hold chicken down so as not to ‘curl’.) Flip chicken breast and do the same on the other side. Reduce heat to medium low, cover and cook until done, about 20=25 minutes (depending upon the thickness of your chicken). Add chopped parsley and spinach atop the chicken. Scoop some of the drippings from the skillet and drizzle on top.
Toss pasta in the sauce and serve with a chicken breast and some more of the brown butter skillet dripping sauce on top. Garnish with freshly grate cheese. Serve immediately.
©Alice D’Antoni Phillips Ally’s Kitchen