The wonderful market that used to great me with the heavenly aroma's of fresh herbs, flowers, fruits, and baked bread, now punched me in the face with the smell of body-odor, wet-dog, cigarette smoke, and funky herbs... What happened???
Anyway, below is a great "farmers market" recipe. It's a great twist on pesto. The tomatillo's add a tangy zest that lightens the whole dish.
ROASTED TOMATILLO CHICKEN PASTA
(Recipe adapted from Cuisine at Home)
.5 lb. tomatillos (about 4 medium-sized tomatillos)
6 cloves garlic
1 T. extra virgin olive oil
4 C. fresh baby spinach
1 C. fresh basil
2 T. chicken broth
2 T. fresh oregano (2 t. dried)
2 T. fresh thyme (2 t. dried)
1 T. sugar
1 t. salt
1 t. red pepper flakes
½ C. grated Parmesan cheese
12 oz. dry pasta (penne or butterfly)
1 large chicken breast cooked and shredded
½ C. Parmesan cheese
1 C. mozzarella cheese
1. Preheat oven to 400 degrees. Quarter tomatillos. Place tomatillos and garlic in a bowl; add oil and toss to coat ingredients.
2. Spread tomatillos and garlic cloves in a baking dish; roast for 35 minutes.
3. Place roasted tomatillos mixture in a food processor; adds spinach, basil, broth, oregano, thyme, sugar, salt, pepper, and cheese. Process until sauce in blended.
4. Cook pasta choice, according to package instructions. Drain and set aside.
5. Mix pasta, tomatillo sauce, chicken and Parmesan cheese and put into a 9x13 baking dish.
6. Top with mozzarella cheese and bake at 350 degrees for 30 minutes.
Serves 8-10 people
*I will often make a full recipe of the tomatillo sauce; freezing half. Then I only make half the recipe of pasta