Chicken with Pasta Shells and Caper Broth – This Was GOOD & FAST! (serves 6)

This is what I cooked for dinner last night and it was completely addictive. It could have served 6 people but the four of us couldn’t stop eating it until it was gone!

Chicken with Pasta Shells and Caper Broth

Chicken with Pasta Shells and Caper Broth

We are in the middle of a disgusting heat wave and I really did not want to spend too much time in the kitchen. We still needed to eat so I came up with something that was fresh tasting and very fast.

oregano, sage adn basil freshly snagged from my garden!

Oregano, sage and basil freshly snagged from my garden!

I spotted a jar of capers lurking in the pantry and figured I wouldn’t need to add much more if I wanted big flavors without much effort. I decided not to rinse them to give the broth a nice briny feel and it worked perfectly. That, along with choice herbs from my garden helped make this a very tasty meal which we enjoyed in front of the air conditioner!

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* This is a good Blood Type A Diet recipe but you can either omit the capers or rinse them very well. It will taste dynamite either way!*

You will need:

2 tbs extra-virgin olive oil

1 1/2 lbs chicken breast, sliced

1 medium/lrg sweet onion, diced

2 cloves garlic, finely chopped

3 tbs capers, drained but not rinsed

1 tsp cayenne pepper flakes

4 basil leaves, chopped

1 to 2 tbs fresh oregano leaves, chopped

4 cups baby kale OR 4 cups chopped regular kale

2 cups chicken or veggie broth OR 2 cups water and good quality bouillon cube

1 lb (box) medium pasta shells (I used Barilla Medium Shells)

Method:

1 – Place a tall saute pan or wide metal casserole or dutch oven on medium heat and add the oil. Wait for a minute to let the oil warm before adding the onions and garlic. Cook for 5 minutes, stirring occasionally. Add the herbs.

*Put pot of water on for pasta and add some salt. When it comes to a boil, cook pasta according to instructions. Do Not Rinse drained pasta with cold water.Try to time this to coincide with the rest of the dish being done (Put the water on after you add the chicken to the pan)*

Saute onions and garlic

Saute onions and garlic

2 – Turn the heat up to medium/high and add more oil if necessary. Add the chopped chicken and saute for 3 or 4 minutes. Add the capers and stir.

add chicken and capers

Add chicken and capers

3 – Add the broth (or water and bouillon) and bring to a simmer. Add the kale and stir. It will wilt pretty quickly.

Add broth and kale

Add broth and kale

4 – Turn heat down and cover and simmer gently for between 5 to 7 minutes. Turn heat off. Taste broth for addition of extra seasoning (salt and/or black pepper)

cook

cook

5 – When pasta is drained add it directly to the broth and chicken.

Add pasta shells

Add pasta shells

Serve in shallow bowls and pass some Parmigiano Reggiano if you like. I added the cheese to my dish and it complimented the capers wonderfully!

Serve (with a grating of Parmiagiana Reggiana if you like!)

Serve (with a grating of Parmigiano Reggiano if you like!)

 

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