Monday, May 31, 2010

Dinner for One

Today is Memorial Day and it has been pretty sucky so far. My husband went boating all day and then off to a BBQ, while I stayed home with the boy and cleaned the house with a pending case of bronchitis. Seriously, I feel like Mary Elizabeth Mastrantonio from "The Abyss" when she purposely drowned herself and Ed Harris brought her back to life. Lungs full of liquid, burning chest. If that fine ass Ed Harris was here it might make me feel a little better. Lord a Mercy that man was fine! But to digress, with the boys out of the house at the BBQ, I got to do something that I have not done in a long time. I made dinner for myself.
It was fabulous. I made whole wheat rotini with lemon cream sauce, roasted chicken, pancetta and asparagus. Had a big ol' glass of wine (which I'm sure doesn't help the bronchitis) and was able to eat my entire dinner SLOWLY. No getting up five hundred times to get a refill of orange juice, a napkin, a nothin'. It was vanglorious! So I am going to let you enjoy my dinner as well, try it at home and I ask that you sit down by yourself and enjoy dinner for one.

Rotini with Roasted Chicken, Pancetta and Lemon Cream Sauce
  • 1 cup heavy whipping cream
  • 1 cup grated Parmesan
  • 1 tbsp chopped shallots
  • 1 tbsp chopped garlic
  • 1 tsp lemon zest
  • 1 tbsp unsalted butter
  • salt and pepper to taste
  • 1 chicken breast
  • 5 slices pancetta
  • 1 tbsp thyme
  • 1/4 cup sliced yellow onion
  • 1 cup chicken stock
  • olive oil
  • 2 cups whole wheat rotini
Preheat oven on broil setting. Lay slices of pancetta on a prepared sheet pan. Place pancetta in the oven and cook until crispy. Once crispy, lay pancetta slices on a paper towel and allow them to cool. Once cooled, crumble slices into small pieces and set aside.
Take chicken breast and salt and pepper both sides of the chicken breast. On either a hot pan or cast iron griddle add a little olive oil and sear both sides of the chicken breast. If in a pan add yellow onion, thyme and chicken stock. If on a griddle transfer chicken to a pan and add the previous ingredients. Place a lid on the pan and reduce heat. Roast until chicken is cooked through and then let chicken rest for 5 min before pulling chicken apart. Set shredded chicken aside for later.
Begin boiling water for rotini. Once water comes to a boil add rotini. In a medium sized sauce pan, add olive oil and bring to medium heat. Add shallots and cook until shallots become soft. Add garlic, salt and pepper. Once garlic becomes fragrant add heavy cream and reduce heat to medium/low heat. Slowly incorporate Parmesan and stir until Parmesan is melted into cream. Add butter and zest to sauce. Take a ladle full of pasta water from rotini and add to sauce. This will thicken the sauce.
Drain pasta once al dente and add to sauce along with chicken and asparagus. Cook until the ingredients are coated with sauce. Place in a serving bowl and top with pancetta and more shredded Parmesan.

1 comment:

  1. wow...that sounds amazing. I'm going to make that sunday for dinner (or try...we'll see what I burn this time!)