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Quick Rosemary Chicken Breasts with Brown Butter Tortellini

Tuesday, 03 Feb 2009
 

rosemarychickenplate

This Rachael Ray recipe drew me in because it used several ingredients I had on hand:  chicken breasts, fresh rosemary and Italian parsley, prepared stuffed pasta, and Parmigiano Reggiano.  However, I had a big “oops” moment when I realized that I forgotten than I had just run out of a key ingredient:  balsamic vinegar.  Balsamic vinegar is really the point of Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli and Warm Spinach Salad with Pancetta and Sweet Vinaigrette.  Oops.  That’s not really what I said when I figured out the bottle of balsamic was empty.  Anyway, I decided to make the best of it and came out with a pretty good and extremely fast meal.

chickenmarinade

Here’s the chicken during the 10-minute “marinade” time.  I added a tiny bit of red wine vinegar instead of the balsamic, but didn’t expect the red wine vinegar to caramelize like balsamic would, so didn’t add very much.  The recipe calls for cooking the chicken with some smashed garlic cloves.  This didn’t impart much garlic flavor.  I would suggest rubbing the chicken with the garlic before adding the rest of the seasoning and marinade.

buitoni

I always have a package of some variety of Buitoni pasta frozen for moments when I need a fast side dish or pasta dinner.  This is a huge package, so I only used part of it and put the rest back into the freezer.  You don’t have to thaw the pasta to use it, you just put it right into the boiling water frozen.  This recipe should work with whatever type of filled pasta you have… ravioli, tortellini, etc.

pasta

This is what the pasta looked like before I tossed it to mix it with the brown butter, Parmigiano Reggiano, fresh chopped Italian parsley.  Fresh herbs and fresh Parmigiano Reggiano can make anything taste good.  As can brown butter.  I was really disappointed not to have any balsamic vinegar to add like the recipe called for.  I think the whole menu Rachael Ray put together with the balsamic tying it all together would be fantastic and it got great reviews.  I’ll have to try it another time.

salad1

I wanted something fresh and green on the side with the chicken and buttery pasta, so I didn’t attempt to make the  Warm Spinach Salad with Pancetta and Sweet Vinaigrette from Rachael Ray’s menu — it sounded a little too heavy.  I made a salad of hearts of romaine, chopped yellow peppers and paper-thin slices of red onion.  The dressing was a vinaigrette made of olive oil, lime juice, honey, dijon mustard and salt and pepper.  I topped it with the little freshly grated Parmigiano Reggiano I had left from the pasta and some Caesar croutons.



Reader's Comments

  1. Great pictures! Man, now I want tortellini. 😉

  2. Thanks, Bob! Yeah, it’s hard to beat tortellini for comfort food.

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