Schlagwort-Archive: Curtis Stone

Pesto-Glazed Chicken Breast with Spaghetti

7 Antworten

This week the IHCC members are going Herbalicious! That means we prepare a Curtis Stone dish using any herb, or mixture of herbs. I wasn’t sure what to serve, I couldn’t decide between Mushroom Risotto with fresh Herbs and

Pesto-Glazed Chicken Breast with Spaghetti

Pesto-Glazed Chicken Breast with Spaghetti

I got organic chicken breast that I opted for the latter. Although the recipe has a lot of steps, it is quick and easy if you prepare the pesto up to 2 days ahead and keep it covered and refrigerated.

I halved the recipe, eat one serving freshly prepared and enjoyed the other for lunch at work.

Pesto-Glazed Chicken Breast with Spaghetti

Yield:2 servings

Pesto-Glazed Chicken Breast with Spaghetti Collage

Curtis Stone recipe for Pesto-Glazed Chicken Breast with Spaghetti

Ingredients:

Pesto

  • 1 clove garlic
  • 1 bunch fresh basil leaves; about 18 grams
  • 15 – 20 grams Parmesan cheese, freshly grated
  • 25 grams plus 15 grams pine nuts, toasted
  • 2 tablespoons plus 1,5 tablespoons extra-virgin olive oil

Chicken

  • Sea salt
  • pepper, black, freshly ground
  • 2 skinless chicken breast fillets; about 300 grams

Pasta

  • 135 grams dried spaghetti
  • ¾ tablespoons flat-leaf parsley, coarsely chopped
  • 15 grams Parmesan cheese, shaved, for garnish
  • ¾ tablespoons torn basil leaves, for garnish

SOURCE

modified from inspired by:
Curtis Stone

Instructions

  1. Preheat oven to 200°C.
  2. To make the pesto: Using a large mortar and pestle, smash the garlic into a coarse puree. Add 1 1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.
  3. Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.
  4. To make the chicken: In a large ovenproof sauté pan, heat 1 tablespoon of the oil over high heat. Sprinkle the chicken breasts generously with salt and pepper. Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side.
  5. Remove the pan from the heat. Spread the pesto over the top of the chicken breasts. Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes.
  6. To cook the pasta: In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.
  7. Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat.
  8. To serve: Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for second serving.
  9. Cut each chicken breast crosswise and on a slight diagonal into 4 slices. Arrange the chicken slices alongside the spaghetti.
  10. Garnish with the remaining pine nuts, shaved Parmesan cheese, and torn basil. Drizzle the remaining oil over pesto-glazed chicken breast with spaghetti and serve.

total time: 45 minutes
preparation time: 22 minutes
cooking/baking time: 21 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Herbalicious!
 
 
 
 
For all other great Herbalicious! recipes visit the I heart cooking clubs site
 
 
 
 
 
more recipes from Curtis Stone
more recipes and entries in English

Curtis Stone’s Cucumber and Dill Salad

8 Antworten

Finally summer came to Northern Germany and my husband decided to buy some Merguez for a rustic supper. He asked me to prepare a salad and I decided to serve Curtis Stone’s

Cucumber and Dill Salad

Cucumber and Dill Salad with Merguez

as accompaniment for those spicy red sausages and bread. We enjoyed this on the terrace in our beach chair, it felt like holidays after all the rain this summer.

Cucumber and Dill Salad

Yield: 2 Servings

Cucumber and Dill Salad

A quick and easy to follow cucumber and dill salad

Ingredients:

  • 30 ml lemon juice
  • 2 teaspoons dill; finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cucumber, cut in half lengthwise, sliced thinly crosswise
  • Sea salt

SOURCE

modified from inspired by:
Curtis Stone

Instructions

  1. Combine the lemon juice and dill in a bowl and gently whisk, slowly adding the olive oil. Add the sliced cucumber to the dressin to the dressing and toss to coat. Season the salad to taste with salt.
  2. Divide the salad among 2 serving bowls and serve immediately.

total time: 10 minutes
preparation time: 5 minutes

 
 
Photo Credit: I ♥ Cooking Clubs
Potluck Week!
 
 
 
 
For all other great July Potluck! recipes visit the I heart cooking clubs site
 
 
 
 
 more recipes from Curtis Stone (click)
more recipes in English

Button mushrooms with ricotta, tomatoes and basil

9 Antworten

This week the I heart Cooking Clubs is looking for Curtis Stone recipes that feature juicy tomatoes – either fresh, frozen or canned and in any form- chopped, pureed, etc. There are fresh tomatoes from Glückstadt on the weekly market or at Citti – a supermarket with local products. I decided to prepare

Button mushrooms with ricotta, tomatoes and basil

Button mushrooms with ricotta, tomatoes and basil

I didn’t find any Portobellos so I used giant button mushrooms. This quick and simple recipe is very delicious.

Button mushrooms with ricotta, tomatoes and basil

Yield:Serves 2 vegetarians as a main course, 4 as a starter

button mushrooms with tomatoes and ricotta

Button mushrooms with ricotta, tomatoes and basil is a very quick and simple recipe. It could be served as an entree, but it also goes very nicely with a few slices of bacon and a fried or scrambled egg.

Ingredients:

  • 3 medium heirloom tomatoes à 150 grams, halved and cored
  • 150 grams cherry tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 or 4 fresh thyme sprigs
  • 4 portobello mushrooms, stems removed; Ulrike: I used giant button mushrooms
  • 125 grams fresh ricottaa cheese
  • 2 tablespoons small fresh basil leaves

SOURCE

ISBN 978-0307408747 *

modified by from:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood< *
ISBN 978-0307408747

Instructions

  1. Position an oven rack about 8 inches below the heating element and preheat the broiler to low heat. Arrange the tomatoes cut side up on a large heavy baking sheet. Drizzle 1 tablespoon of the olive oil over the tomatoes, and sprinkle with salt, pepper, and the thyme. Broil the tomatoes for 5 to 7 minutes.
  2. Arrange the mushrooms, gill side up, on the same baking sheet with the tomatoes, and drizzle 1 tablespoon of the olive oil over them. Turn the mushrooms over and brush the tops with the remaining 1 tablespoon oil. Broil the mushrooms and tomatoes for 5 minutes.
  3. Turn the mushrooms gill side up, and spoon the ricotta onto the mushrooms. Continue broiling for a further 5 minutes, or until the ricotta is heated through and beginning to brown on top. At this point, the mushrooms and tomatoes should be just tender and the tomatoes should be slightly browned on top. Transfer them to a platter, sprinkle with the basil, and serve.

total time: 30 minutes
preparation time: 5 minutes
cooking/baking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
You Say Tomato, I Say Tomahto!
 
 
 
 
For all other great You Say Tomato, I Say Tomahto! recipes visit the I heart cooking clubs site
 
 
 
 
 
more recipes from Curtis Stone
more recipe in English