It's gonna be one of those nights. The kind of night when every recipe under the sun rattles through your brain but you know that you feel like making not one of them. No way. Fatigue strikes in. Kids are screaming that they are hungry and they won't make it past the 5 minute prep time. The dog needs to go for a walk and someone just needs to spend 40 minutes on the phone telling you about all the wrong in the world and you don't want to be rude but - like I said, it is one of those nights. Reality sinks in and it becomes mac and cheese for the younglings, open the back room door to let the dog catch a squirrel, a corkscrew ready for the wine and of course, a quick text to a friend saying, um, let's grab a coffee tomorrow night and catch up on old times. For tonight, reality sets and you are going to order pizza.
Tomorrow - tomorrow is another day when wine is on the menu. And a little vodka. Mix in the shrimp, sea scallops, garlic olives, heavy cream and chopped parsley you have a time filled recipe with all the makings of a family favourite. And did I mention you need a little time to enjoy the delights of both making, and of course my favourite - eating this fantastic favourite recipe. As with such pleasures in life, you have to be in the mood. And when you are, my oh my, you are going to love, love, LOVE this recipe! Not just the first night, but you are going to want to make it all over again the second night. Know what I mean? Yum. WAIT!!!! You know that old saying: hold the fork!!! Or something like that. I am revising everything I have said above. I am going to let you in on a little secret. I started to cheat on this post by writing before cooking (but I have made this recipe before though, so not really cheating is it?). And you know how that goes. The main person in this story, well, besides you and me, is my sweetie who just texted that she does not feel like shrimp. Or any seafood for that matter. And she reminded me that our daughter is not a fan. And mac and cheese won't cut it tonight. What's a home chef/cook/foodie guy (or gal) to do? Ok, so back to the drawing board. Let's start over, shall we?
Who wants noodles? Not just any noodles, but noodles wrapped in a flavor that will leave you craving for more and more. With lemon, basil, parsley, sugar, peeper and itty bitty tomatoes this quick and easy recipe will be splashed up in no time and your family will love it! Seriously love it. And you can even make this recipe when you are tired and a wee bit lacking in patience cause it really is that good. Perfect for this kind of night. Know what I mean? Yes :) The verdict? Here are some things that members on Recipezazz have said - and they are all five star reviews, I might add!
"This doesn't take a long time to make and it is so good! I love the flavor of the fresh basil in with lemon and other ingredients. I could eat this a couple of times a week it's so good!" Charleethechef "I think I could eat this every day. The ingredients are so fresh and blend so well together, and the flavor is fabulous! It's amazing to me how simple ingredients make a simple dish taste so great! I used whole grain pasta and low fat Parmesan cheese to cut some of the fat and carbs without the flavor suffering at all. I love that idea!" CooksSoGood "I made this for my friend and I and now that I have had it wished I had tried it much earlier, because all that time I could have been having it! The fresh basil and other ingredients saute into this incredible sauce that I can't get enough of! This is one of those recipes that you want to have over and over again. I hope you will try it!" FoodieRanae
Fresh Tomato Basil Linguine
Recipe type: Dinner, Main Dish
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
1/2 to 3/4 pounds cooked boneless skinless chicken breasts (I use the foreman grill, I use 4-6 breast tenders)
Greek mixed spice (to toss with chicken and pasta (optional, or seasoning salt, to toss with chicken and pasta, optional)
6 to 8 ounces dry linguine pasta (cooked)
1/4 cup shredded parmesan cheese (to serve)
1 tablespoon olive oil
1 pound tomatoes (3-4 ripe tomatoes, chopped, I've used cherry and grape tomatoes too)
2 garlic cloves (minced)
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
- I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking. Cook the pasta according to package directions. Optional:Toss with desired spices. Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
- Sauce:. In a skillet heat olive oil. Add tomatoes, garlic, sugar, salt and pepper. Simmer over low heat until tomatoes break down into a sauce. Add parsley and basil cook for another 3-5 minutes. Add lemon juice, cook 1 more minute and remove from heat.
- To serve: Divide pasta into 2 bowls, ladle sauce over pasta and sprinkle parmesan over sauce.
- Serving Size: 474.1 g
- Calories: 647.3
- Total Fat: 15.7 g
- Saturated Fat: 4 g
- Cholesterol: 104.3 mg
- Sodium: 784.7 mg
- Total Carbohydrate: 80.5 g
- Dietary Fiber: 12.5 g
- Sugars: 7.6 g
- Protein: 47.9 g
- Calcium: 188.9 mg
- Iron: 3.1 mg
- Vitamin C: 43.4 mg
- Thiamin: 0.4 mg
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