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24 September 2010 @ 09:06 am
California Chicken Pasta  
I got wind of this recipe on Facebook.

Facebook. It's good for more than merely ruining your anonymity.

Anyway, I tweaked the recipe, as I am wont to do. Which means I used a different vinegar and different shaped pasta.

So now, I claim this recipe as my own. Sorry, Nancy. And Terri, from whom Nancy got the recipe and who I don't know. Thanks for sharing.

First, you cook the noodles. I didn't take a picture of this because A, you aren't morons, and if you can read, you can make pasta. The instructions are on the box. And B, I forgot. So after you cook the pasta, you drain it, and put it into a big, honking bowl. A BIG one.


I wish that I could say that I roasted this turkey breast myself. But alas, I did not. United Supermarket did it for me. *waves* Thanks, United. Also, the original recipe called for chicken. I find that chicken and turkey are interchangeable at all times. And the grocery store didn't have any roast chickens on the day that I needed them, all they had was roast turkey breast. Chicken, turkey, meh. The only time it makes a difference is on Thanksgiving, and even then, it's not about the bird, really.

It's about the mashed potatoes. *fistbumps my sister, Emily*

But there aren't any mashed potatoes in this post. Sorry, Em.

Anyway, you chop the chicken.

Which isn't a euphemism for anything. *cough*

I've been spending too much time backstage. It ruins the innocence, you know.


I have mad choppin' skillz, yo. Gah, I'm SO white. Anyhoo, chop and set aside.


Then you take three or four jalepenos, whatever your palate can stand, and you very carefully remove the seeds. You don't touch your eye, or face, or any other delicate parts of yourself after touching the seeds becasue it will set you on fire. Jalepeno seeds are very srs bizness.


Like this. Chop some garlic, too.

Then, you forget to take pictures of the oil, jalepenos, lime juice, half a bunch of fresh cilantro, fresh garlic, green onions, vinegar, and tbsp salt that you put in the food processor and blend until smooth.

And then you chop the grape tomatoes and the avacadoes.  

Oh, avacadoes.

Hello, lover.


Words simply cannot express my intense love for avacadoes. I lurrrrrve them. I could eat them with a spoon direct from the wrapper. And I would, if I wanted my ass to be two axe handles wide.

But I don't.

So I refrain.

But there's a trick to cutting up an avacado.



You hold it and carefully score it with a knife, making sure you don't go through the outer skin and pierce the delicate flesh of your hand.

I give you these little tips out of love, folks. Borne of experience, sadly enough.

Then you take a spoon, and scoop out the little pieces of already cubed avacado.



Like this.


You add the tomatoes and the avacadoes and cubed cheese, chicken and dressing to the mix.


And toss gently. And you serve with THE BREAD, from the Pioneer Woman. THE BREAD is life changing. Though it will do the same thing to your rear end as an avacado in only a tenth of the time, you should definitely make it. It's the right thing to do.

And then enjoy!

Here's the recipe, if you want to make this and find the above intructions are nebulous and wordy and have too many tangents.

Hey, you get what you pay for, people.

California Chicken Pasta
serves 6 to 8 people

4 grilled chicken breasts (I used turkey) chopped into very small bites
2 packages digorno/buitoni linguine noodles (I used penne, becasue I'm CUH-RAZY like that)
4 jalepenos
bunch of fresh cilantro
1 package grape tomatoes
4 green onion
1 package sharp cheese (I used cracker barrel sharp cheddar, cut into tiney cubes)
4 garlic cloves
1 cup olive oil (the better quality the olive oil, the better your dish will taste.  Just saying.)
1/2 cup vinegar (I used balsamic, becasue I adore it.)
juice of 2 limes
2 avocados
salt & pepper

1. Set out cooked, chopped chicken.
2. Boil and drain 2 pkgs. of  noodles along with a tbsp of olive oil and a tbsp of salt.  Don't overcook.
3. Pour noodles in a HUGE mixing bowl or serving platter.
4. While noodles cool, blend these things in a food processor:  jalepenos, lime juice, half a bunch of fresh cilantro,  fresh garlic,  green onions, oil and vinegar, and a  tbsp salt.
5. Put this blended mixture on noodles. Toss gently.
6. Add regular salt and pepper to taste if needed
7. Add a package of baby tomatoes cut into fourths, grilled chopped chicken, and a package of shredded or grated sharp cheese.  (I cubed the cheese, but Shredding it would be great, too.)
8. Add chopped avocado
9. Gently MIX it up!
10. Let sit in the fridge for a little bit, if possible.  Serve cold.
 
 
 
I am:: at the bar
I feel:: sleepysleepy
I hear:: Abbey snoring
 
 
 
Jessica K Malfoy: food: cookingjessicakmalfoy on September 24th, 2010 02:45 pm (UTC)
This looks very yummy! I think I'll give it a shot this next week. As for The Bread.... I am not so sure... When I used to work at that pizza place, that's how we made our bread. Except we added garlic & sometimes cheese. And like you mentioned, that isn't gonna do my booty any favors!
seegrim: beautifulseegrim on September 24th, 2010 04:36 pm (UTC)
*drools*

Thank you for the dinner idea for tonight! Just need some cilantro and I'm good to go. TASTY!

Also, I laughed several times out loud while reading this. You're a hoot. Thank you for the smiles. :)

seegrim: stir until the onions...seegrim on September 25th, 2010 01:27 am (UTC)
I'm about to toss the ingredients together and serve it for dinner. Don't have time to refrigerate it first, but oh well, leftovers will be delish!

I used my olive oil and balsamic vinegar I picked up in Tuscany. Literally cannot wait to try this. Thank you!
lovedbygod2lovedbygod2 on September 27th, 2010 03:53 am (UTC)
that looks SOOOO good, I am going to have to try it.