Another crazy work week has passed and not much cooking has happened in my skillet lately. My poor blog is feeling neglected. And now I’m off for the weekend to a dog trial in Northern California, so like the Santana song so aptly puts it – my house is empty and my pots are cold. What can I say – life keeps moving and I’m trying to keep up!
So, before I pack up all my doggy stuff and head over the Sierras, I am leaving you with a simple and delicious herb-crusted chicken recipe, baked in my skillet of course, and served with a side of a delicious bow-tie pasta with tomatoes. It is surprisingly easy to make, packed full of flavor and tastes just as good when cold.
Hope you all have a great weekend. Maybe next week won’t be so crazy…
While the chicken breasts are baking, make the pasta.
1/4 cup chopped fresh Basil
1/8 cup Extra-Virgin Olive Oil
1 Garlic Clove, minced
1/2 tsp Salt
1/8 – 1/4 tsp crushed Red Pepper Flakes
1/4 tsp Black Pepper
1/2 pound Bow-Tie Pasta
1/2 cup freshly grated Parmesan Cheese
While the tomato mixture is gelling with all those good flavors, prepare the bow-tie pasta as directed on the package.