Thursday, November 18, 2010

Chicken, Chili, and Feta Pasta

Two things.  First, let’s all stop for a moment and admire the steam coming off my pasta!!  Yes, I was so quick on the old-camera-draw that I actually captured steam.  Second, is there some kind of kitchen gadget that slices green beans in half?  Because if there is, I want one.  This is the second Donna Hay recipe that I’ve made that has asked for green beans to be sliced in half lengthwise.  This is not an easy task.  The whole time I’m doing it, I’m questioning it, the necessity of it.  But then when I’m all done and I have that gorgeous pile of delicate sliced green beans, I forget the agony, kind of like childbirth, or so I’ve been told. 

The recipe came from my outrageously expensive, but I-am-so-worth-it, magazine subscription to Donna Hay, issue #43 to be exact.  And you know how much I like to learn a new technique or idea from a recipe, well, this has one.  At the end, when you normally just add the pasta and stuff to the skillet and toss, she has you add  1 1/2 cups chicken stock.  It was brilliant.  It thickened up from the starch of the pasta and made a creamy flavorful sauce.  A great idea that I plan on using frequently!

Chicken, Chili, and Feta Pasta

  • 14oz fettuccine
  • 1 tablespoon olive oil
  • 2 chicken breasts fillets trimmed (I just used shredded, cooked chicken)
  • .70 ounce of butter
  • 3 cloves garlic, sliced
  • 1 long red chili, sliced
  • 1 1/2 cups chicken stock
  • 3 1/2 ounces butter beans, trimmed and sliced (I used wax beans, which I think may be the same thing)
  • 3 1/2 ounces snow peas, trimmed and sliced (I didn’t have any so I used more wax beans)
  • 3 1/2 ounces feta, crumbled

Cook the pasta in boiling, salted water, drain and keep warm.

Heat the oil in a frying pan over high heat and cook the chicken for 4-5 minutes on each side or until cook through.  Remove from the pan and shred.  (or just use cooked like I did)  Melt the butter in the frying pan and cook the garlic and the chili until fragrant about 1-2 minutes.  Add the stock and bring to a boil, add the beans and cook for about a minute, then add the chicken, pasta, and feta and toss. 

Serves 4

 

This will be my entry for this week’s Presto Pasta Nights hosted by Debbi of Debbi Does Dinner .

30 comments:

Melynda said...

Your pasta looks delicious. There use to be a portion on the end of the older style potato peeler that had a "frenching" blade for green beans. I have not noticed that make/style in years unfortunately. That pasta tip is great, thanks.

Joanne said...

Well if you find that green bean slicer anywhere please please please let me know. That is the main hurdle in me ever buying green beans. Love this pasta! So many yummy veggies in it.

Patricia Scarpin said...

Don't you just love Donna, Pam? That pasta dish looks delish! I could easily devour it, and it's only 9:40 am around here. :D

Big Dude said...

Nice shot of the steam. I've always believed butter beans to be large, whitish lima's, and a quick search bore this out. They seem to be something else to the recipe author.

Judi said...

You are quite the food photographer! The only time I've seen that idea of chicken stock was slowly cooking the pasta in stock. You had to keep stirring and pouring in a little stock at the time. Adding it at the end sounds great and so much less time-consuming. Thanks for the tip!

My Carolina Kitchen said...

You actually caught the steam with your camera Pam. Wow. You are fast.

I believe there used to be an end on the old fashioned vegetable peelers that would "french" green beans. Keep your eye out for the old peelers in flea markets or even at a hardware store. I think it might work.
Sam

food for thought said...

what an interesting combo~

Kalyn said...

I agree, slicing green beans in half sounds like rather a pain, but the pasta looks delicious!

Kalyn said...

Came back to say you have been a very bad (or good?) influence on me; just ordered 3 Donna Hay cookbooks! (Thought about getting the magazine, but yikes. I'll check out the cookbooks before committing to that!)

Amy said...

I love kitchen gadgets. Silly or not...anything to cut down on prep. When is someone going to invent an easier way to peel and cut butternut squash??

The chicken broth idea - why didn't I think of that! *slaps hand to head* - I usually use chicken broth when making rice, instead of water. Huge difference. So, pasta. Of course.

Lyndsey said...

Yes that is a stunning photo! I saw the green bean slicer on Alton Brown...but I'm sure he used it for something else. :D

I have some fresh made feta that is just dying to be used in this recipe! (now I gotta find a green bean Frencher)

June said...

Wow - this looks so darned yummy I'd eat some for breakfast right now. Answer to Amy and peeling butternut squash - stick it in the microwave for 90 seconds or so and it'll be much easier to peel and slice - at least you can get a knife into it without needing a rubber hammer too! LOL

Peter M said...

A steamy photo indeed, nice snap! I'm always drawn to a dish with Feta in it too!

Wearinbeads said...

"Butter beans" to me have always meant really big beans, kind of like lima beans but bigger and white. Wax beans sounds better, since I am not a big butter bean fan.

Lydia (The Perfect Pantry) said...

Great photo, Pam! And a great Donna Hay recipe. I bet if you use small haricots vert instead of regular green beans, you wouldn't need to slice them. (See, I am a lazy cook!)

Mags @ the Other Side of 50 said...

My very first thought: She caught the steam in her photo!

Another great looking recipe Pam.

Mari @ Once Upon a Plate said...

Congrats Pam, You're the STEAM Queen in my book! :D

Gorgeous photo, and of course you KNOW how I feel about Donna Hay, and this one looks like another winner.

You can go to amazon.com and enter Krisk Green Bean Slicer, (the link was too long to enter here.) There are a number of other models, too-- some French-cut the beans, others slice. Wondering if I'd use it often enough to warrant the purchase...

Tatersmama said...

I've "heard" of a green bean slicer, but I've never actually seen one. Not that I would use it, because my drawer is already full of gadgets and things that I bought to cut down on prep time - but then never seem to get around to using.

I figure any dish with pasta and feta in it HAS to be yummy... and the chicken stock tip is a winner!!

thingsfromscratch said...

This looks delicious! I always have extra feta left over from other recipes, and this would be the perfect way to use it up.

Mimi said...

I too use the frenching blade on my old potato peeler for slicing green beans. The pasta looks fabulous, great picture.
Mimi

Marjie said...

I just heave my green beans in the food processor horizontally and hope for the best. I didn't forget childbirth pains, and I'm not eager to undergo green bean slicing pains more than once. Great looking pasta, and great steam rising picture!

Reeni said...

The wispy steam just makes it all the more enticing! I'm not familiar with Donna Hay - but I want to be. Love this!

Kim said...

Oh yes - this pasta sounds fantastic! Sounds like you'll be in the market for an older potato peeler with a "frenching" blade. Hmmm...I may have to look for one of those as well.

Chanel11 said...

I would have loved to have seen those beans your hard work paid off on - but otherwise a super shot of that pasta

Debinhawaii said...

Amazing picture--that steam is magazine perfect! I love my Donna Hay subscription too and I am going to have to mark this dish--it looks wonderful.

Debbi Does Dinner Healthy said...

I've never heard of Donna Hay but I will check it out! This looks wonderful! A keeper for sure! Thanks!

Kristin said...

You had me at feta, say no more. I think that halfway through slicing the green beans I would have called it a day and thrown the rest in as is.

grace said...

chicken stock, eh? i do get tired of the same ol' marinara, meat, or alfredo sauces, so i'm definitely game to try a new method!

Chris said...

That first shot is perfect, with the steam just sneaking off of the top.

Ingrid said...

Pam, Pam, Pam I absolutely adore your photos and am awed by your capture of the steam. So cool!

I'm definitely going to give this a try. Love Feta and pasta. Together? Yes, please! :)
~ingrid