This one is for my family, friends, and children’s friends whom I frequently tell, there is always enough food on the table for a few more…
This one wasn’t entirely my fault, I found a recipe on Epicurious for Cavatappi with Broccolini, Brown Butter, and Sage. It looked delicious and easily scaleable for 2. I even had a ½ pound of some leftover pasta that I thought would be perfect in the recipe.
Then I went to the grocery store… I had decided to add chicken, of course they come 2-3 in a package and thought to myself, that’s fine, I’ll freeze the other. Then they didn’t have broccolini, and I thought that’s ok I’ll go to the other store on the day I make it. Well it wasn’t me who went to the store, it was my husband on his way home from work. He didn’t think one bunch of broccolini looked like it was enough, and then he decided that the baguettes smelled wonderful.
I have another failing, I hate wasting food, and I didn’t have another use for broccolini. So, I cleaned and cut all of it, realized that it was way to much for 2 of us and it would overwhelm the dish if I didn’t use an appropriate amount of chicken and past. So I cut the whole package of chicken into thin strips and and I found another partial package of pasta.
I also used some leftover Italian dressing to cook the chicken (one more thing out of the fridge) and of course ended up with enough for 2 and 4 lunches.
So yes, there is always enough, it was delicious, for dinner, and for lunch.
It was also easy enough for a weeknight, 45 minutes total.
Cavatappi with Broccolini, Brown Butter, and Sage
Cook Time: 30 minutes Servings: 4-6 Source: epicurious.com
- Kosher salt
- 1 lb. chicken breast, thinly sliced
- 3 T. Italian dressing
- 2 bunches Broccolini (about 1 pound), ends trimmed (substitute broccoli rabe or broccoli)
- 3 large cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 pound cavatappi pasta (or your favorite ribbed pasta)
- 6 tablespoons unsalted butter, cubed
- 15 fresh sage leaves, torn
- ½ cup freshly grated Parmesan cheese
Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
In a large nonstick skillet over medium high heat sauté the chicken in the italian dressing until cooked through, 3-5 minutes. Remove the chicken from the skillet with a slotted spoon and set aside.
Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, and set aside.
Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve ½ cup of the pasta water and drain the pasta in a colander.
Reduce the skillet to medium heat, add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini and season with salt and pepper, sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside with the chicken.
Wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Season with salt and pepper then stir in the cooked pasta until incorporated with 2 to 3 tablespoons of the reserved pasta water (or more until the pasta is cooked as desired). Stir in the reserved chicken, broccolini, and Parmesan cheese, adding more pasta water until you achieve desired creaminess.