Secondly, I know it's been a long while since I've posted. I've been trying to eat South Beach style and thus I have felt uninspired by my cooking. Don't get me wrong...I'm still trying to lose weight and just be healthier all around, and I haven't completely abandoned SB. I'm just loosening up a little.
Like I'll have a cookie. ;-)
Anywhoo, Josh and I have dinner once a week with his grandmother (hence today's post.) Actually I spend part of the day with Grandma, come home make dinner, and go back with Josh after work.
I'm really feeling good about tonight's dinner. I don't usually think that I've tinkered with a recipe enough to call it my own, but there's a first time for everything.
Let me give you the posted recipe first (from Epicurious.com); then I'll give you my changes/additions/subtractions. You tell me what you think.
Lemon Pasta with Chicken and Pine NutsIngredients
- 2 tablespoons plus 2/3 cup canola oil or vegetable oil
- 3/4 pound skinless boneless chicken breast halves
- 12 ounces lemon-pepper fettuccine or regular fettuccine
- 2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
- 3/4 cup pine nuts, toasted
- 3/4 cup chopped fresh Italian parsley
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons Dijon mustard
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)