Skip to main content

Pasta with Chicken, Broccoli and Sun-dried Tomatoes

Chicken, broccoli and pasta. It is the perfect one-dish meal one a weekday night. What's not to love about it?

Except that a jar of sun-dried tomatoes cost S$8.35 a 200g jar, which is as expensive as the pound of chicken breasts in the recipe. So would you rather buy another pound of chicken breast or the jar of sun-dried tomatoes?

Since my food resolution has been about eating more whole natural food, I should be picking up another pound of chicken. But because I was trying out this recipe for the first time, I wanted to know how it really taste like before I start messing around with it.

If you have been following my blog for some time, you would know that I am fearless when coming to messing around with recipes from Cook's Illustrated/America Test Kitchen. Just not this time.

The recipe for this easy pasta dish can be found at ~wingerz and I got mine from the Cook's Illustrated Annual 2005. I love their annuals.

In fact, pasta, broccoli and chicken seems to be such a perfect combination that dish is Cook's Illustrated/America Test Kitchen has another version of it in their The America Test Kitchen Healthy Family Cookbook.

Any difference in the two versions? Being a healthy family cookbook, the butter had been dropped in favour of olive oil. This recipe should be cheaper since it only calls for half a jar of sun-dried tomatoes. But wait ... it added 2 anchovy fillets. So after making the pasta from this recipe, you will end up with half a jar of sun-dried tomatoes and half of the tinned anchovy. Great if you would consider making another batch.

As for the version I made, it is said to be able to serve four but we were fighting with spoons to dig into the skillet.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to