Hard to believe we're already on Leftover Tuesdays #5! I'm late on this one, almost missed out. But I did make a qualifying meal during the time period.
This weekend I made Grilled Chicken with Tomato Tarragon Sauce from Simply Recipes. Very easy and tasty, I encourage you to try it. One variation, I used canned tomatoes instead of fresh given the season (I don't buy fresh tomatoes much until August).
I had two chicken breast halves and some of the sauce left so it was the basis for this LOT recipe:
2 grilled tarragon chicken breast halves
3/4 cup tomato tarragon sauce (any tomato sauce or pureed tomatoes could substitute here)
1 lb farfalle pasta
1 cup red lentils
1 bay leaf
1 14 oz can artichokes
1 bell pepper diced (I used a combo of red & green)
1 onion diced
2 cloves garlic diced
1 tsp dried oregano
3/4 cup feta cheese
1/4 cup white wine
1/4 cup olive oil
salt & pepper to taste
1. Begin cooking pasta. Simmer lentils with bay leaf in about 3 cups of water, covered, for 15-20 minutes until soft. Drain lentils when done.
2. Heat 2 tbsp olive oil over medium heat. Add onion and saute. When it begins to soften, add garlic. 1 minute later, add bell peppers and wine. After a few more minutes, add the tomato sauce and lentils. Stir to combine, then add artichokes and chicken. Heat for about 5 minutes more.
3. Drain pasta when done. Combine with sauce, remaining olive oil, feta cheese, salt and pepper to taste.
Thursday, May 31, 2007
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4 comments:
Chicken and pasta - always a great combination and all the better when it uses up some leftovers...
David - this sounds great. I've been trying to get used to lentils, and hide them in foods I know - this will be a great recipe to try that with!
David - I am interested to learn that the tomatoes did not overpower the tarragon. I will definitely try the recipe, and if there is enough for leftovers, your recipe seems to fit the bill. You have covered all the bases. Are there any other recipes with tarragon (my favorite herb, as if you could not already tell) that you have tried and loved?
Hi Shaun-with the original recipe, I found just a small amount of the sauce added a nice flavor, and the tarragon taste was definitely there. Tarragon is something I only use occasionally--basil, rosemary and mint are more my go-to herbs. But next time I come up with a good tarragon recipe I'll let you know!
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