Recipe
from Everyday Food, July/August 2004
Husband-Tested
in Alice’s Kitchen
Don’t you love it when things turn out better than
expected? It was a rainy, lazy day at
our house when I decided to try this recipe.
I wasn’t expecting it to be so delectably delicious because it seemed so
simple. I used the Dorot frozen basil cubes to replace the fresh basil leaves,
which I didn’t have. I did have lovely
locally grown tomatoes. This had all the
flavors I love. I’d say this would be
perfect for the lunch box, a picnic or a light supper with good friends. I served this with some tortilla chips and a
crisp apple.
Coarse salt and ground
pepper
12 ounces ditalini or
other small tubular pasta (I used whole
wheat rotini pasta.)
2 Tablespoons olive oil
3 Tablespoons fresh lemon
juice (from 1 large lemon)
1 cup (4 ounces) crumbled
feta cheese
1 pound plum tomatoes, cut
into 1/4-inch chunks (I used two large
local heirloom tomatoes.)
3 cups shredded, cooked
rotisserie chicken (skin removed) (I had
made some chicken stock with a whole chicken the day before and used the
leftover chicken from it.)
1 cup torn fresh basil
leaves or 4 cubes of Dorot Frozen Basil, thawed
In a large pot of
boiling salted water, cook pasta until al dente, according to package
directions. Drain; rinse well under cold water.
Transfer to a large bowl;
toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously
with salt and pepper.
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