Turning a simple pasta dish from Ho-Hum to Halleluiah
| April 25, 2012
In Cooking for One or Two
Featured Recipe: Spaghetti Chicken-Primavera with Parmesan-White Wine Sauce
Do you ever feel like your dinner is just Wa-Wa? You know, plain, unadorned, even tasteless? Well the secret to turning a wa-wa dinner into a WOW dinner is a sauce. Sure there are hundreds of pre-made sauces on the grocery store shelves and we can purchase very complicated sauces from all over the world now. But I often wonder if four dollars isn’t a lot of coin for experimenting? Will I like it or not? Will I waste it or not?
Here’s the good news: I bet you have the ingredients to today’s recipe already in your kitchen. Simple Parmesan-White Wine Sauce is a cook’s best friend. No matter what you’ve sautéed in that pan, this sauce is gonna highlight it!
I use this sauce for fish, chicken breasts, veggies and every kind of pasta imaginable. Today I’m serving it with whole wheat spaghetti tossed with Spring’s freshest vegetables: Green beans, yellow bell pepper, grape tomatoes, mushrooms and spinach. I had some leftover rotisserie chicken and decided that would seal the deal.
With this deeply flavored yet amazingly simple sauce to pull it all together, my dinner turns from ho-hum to halleluiah in minutes.
Better yet, it makes enough for four servings, so if you are serving just a few, refrigerate the extra and use on fish the next night or grill up some chicken breast. But be sure to keep extra at the table for dipping! It’s that good. Enjoy!
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April 25, 2012
Whole wheat spaghetti tossed with Spring’s freshest vegetables: Green beans, yellow bell pepper, grape tomatoes, mushrooms and spinach.Read full recipe.
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