Monday, April 27, 2009

Grilled chicken and agnolotti with a pine nut artichoke lemon sauce

I got a nice package from foodbuzz on this new product that I should take a look at (next time send me a coupon, it could save the earth from all that packaging). The quandary is "where does free stuff undermine the purpose of this blog". I decided that as long as I could put it into cooking for my wife then it's ok. This is one of the questions that have begun to surface amongst bloggers in general and probably worth a topical discussion one of these days with my fellow foodbloggers.

For my purposes, I decided to try to make this sample offering into something new and interesting. Had I done it for my audience I probably would have needed 2 or 3 packages of the pasta (making it impractical for the cost of a bento). The goal here was quick and easy and I worked with only materials I had on hand (minus the chicken). This is simliar to a previous entree I did, but It cut out a whole lot of complexity and helped keep the focus on the agnolotti.

For a filling meal I decided I needed to add a meat component to tie it together as an entree. This was the only pre-meditated part of the meal and the only thing I had to purchase from the grocery store. Very simple here, I just took a chicken breast and dashed a bit of salt and pepper and pan fried it.





I quickly used the heat to toast the pine nuts and I capitalized on the brown bits and deglazed the pan with a bit of lemon juice and lobbed in a bit of butter and olive oil. I finished it with a can of artichokes, lemon zest and some Parmesan (very simple). I didn't want to overshadow what I was given in the ravioli. I think the combo added the meat necessary to make the dish a viable entree, and the embellishment of sauce and zing to make it fun. Probably too simple an entree for the sponsors so no hopes for winning their recipe contest :) Oh, I meant to add capers, but in the process of making it a 15 min meal I forgot to add them.

This dish was quite yummy if I do say so myself. I think the citrus really played well with the wild mushrooms. I find I didn't really miss the capers but it might have been an additional tart bite that would have worked well. I considered tossing in a little garlic in the begining and am glad I didn't. The citrus is sauce was nicely complemented by the rich earthy taste of mushroom I think garlic might have gotten in the way (gasp what?!).

I dub thee the longest name I can think up: "Grilled chicken and wild mushroom agnolotti in a pine nut artichoke lemon sauce"

Probably no bento this next week, I've had a generous invitation to work with Ryan from nosetotailathome on trying our hand at making real haggis! (blog post to follow)

Ironjack

5 comments:

Ironjack said...

Wild Mushroom Agnolotti with Pine nut artichoke lemon sauce
--By Ironjack

If anyone cares, since I already posted the recipe to foodbuzz:


2 chicken breast
Extra Virgin Olive Oil Spray
1 pkg Buitoni Wild Mushroom Agnolotti
1/4 cu Pine nuts
1 lemon (Juice + zest)
2 Tbsp butter
2-3 Tbsp Extra Virgin Olive Oil
1 (14.5) oz can of Quartered Artichoke hearts
1 tbsp Capers
1/4 cu shredded Parmesian Cheese
Salt and Pepper to taste

Start by salting and bring to boil a large pot of water for the pasta.

Bring a skillet up to medium heat. Rinse and pat dry chicken breast and quickly salt and pepper each side. Spray you pan with the oil and brown the chicken breasts 3-4 mins per side. Remove from skillet when cooked through.

You’re water should be boiling at this point. Cook the pasta according to instructions (4-6 mins)

While your pasta is cooking toast the pine nuts in the same skillet you used for the chicken. They should be nice and golden brown.

Deglaze your pan by squeezing your lemon into your pan and briefly use the liquid to scrape up the brown bits in the pan.

Add butter and olive oil. When the butter is melted add the artichoke hearts, capers and toss until thoroughly incorporated.

By this time your pasta is ready, quickly drain the pasta and toss in the sauce.

Serve chicken over the pasta and dust with Parmesan cheese.

Or see it here

Jennifer said...

It's not gluten free, is it? Sure hope it is so I can have some. Sounds yummy!

Ironjack said...

well I'm fairly certain it's not Gluten Free. The pasta pretty much precludes that from being possible. If you find some GF raviolis (I'm sure there are some since there is GF pasta) you could then consider the recipe Gluten Free.

Hope you find some, it's a great simple recipe. Thanks for coming by!

Julie said...

I like what you came up with to go with your agnolottis. Looks delicious!

Ironjack said...

Hey thanks for the compliment! Saw your rendition and it looks very yummy as well. mmmm Sausage.....