October 9, 2012 Dinner – Chicken and pasta with pesto,
asparagus, and sautéed cipollini onions
We knew we wanted to use up our PPI roasted chicken, so
Suzette suggested that we make a chicken and pasta dish. We put on a large pan of water to boil and when
it boiled added a mixture of about 1 cup of penna and casaccette pasta. I de-boned and diced up the chicken. Suzette picked some cherry tomatoes and I
chopped up some onion and Suzette chopped up several stalks of asparagus and ½ of
a roasted red pepper and heated some butter and oil and put the ingredients
into the heated oil and butter and sautéed them until heated throughout. After about ten minutes Suzette added the
chicken and tomatoes and heated them.
In a different pan she sautéed about 10 to 12 cipollini
onions in butter and olive oil.
When the pasta was cooked to soft, beyond al dente, Suzette
and I discussed a wine. Suzette suggested
a light red, so I went to the cellar and selected a bottle of 2006 Protocolo
red from the Castilla region of Spain (bottled by Dominio de Erguren) ($8.00 at
Kokoman in Sept. 2008). It had a complexity
and mature flavor, not the thinness of a young wine. It
helped that it had been stored in the cellar for four years.
After the pasta was drained Suzette tossed it with three or
four Tbsp. of pesto and then poured the chicken mixture over it. We served the sautéed cipollini onions in a
separate plate.
Willy came home and we had a great comfort food dinner with
a comfort wine that had character and complexity.
Bon Appètit
No comments:
Post a Comment