Archive for Red Pepper

My Experimental Kitchen. Cooking as Art.

Posted in Art, Books, Entertainment, Food, Life with tags , , , , , , , , , , , , on April 19, 2011 by urbannight

I love to cook. I love cookbooks. I love the glossy coffee table cookbooks where every dish has a picture. Cooking is part science and part art. Art for your tummy. It can be visual art. But it is more important that it is art for you taste buds.

I have to share the most WONDERFUL pasta dish I made tonight.

Chicken and Garlic Tortellini in a Tomato Pesto

Since I’m serving myself from the pot and dishing the leftovers into freezer bags for work you don’t get to see any pictures. Between cleaning, packing, and trying to move, I didn’t want to dirty an extra dish to take a picture.

(Sorry, I don’t use many measurements)

In a food processor add two tablespoons of basil, pine nuts (I used almonds today), some cheese (any hard white Italian type), red pepper flakes (you can skip this), onion, garlic, and olive oil, a bit of hot water (not much) will help it mix. You are balancing the rest of the stuff to the amount of basil you used. Run until mixed very well. Add one of the small cans of tomato sauce (5 oz). Blend well. Set aside.

Put one package of cheese and garlic tortellini in a pot to cook. Dice up two chicken breasts. Fry in a tablespoon of olive oil (use a large pot). Season with a bit of pepper, salt if you use it, and when half done add the some of the pine nuts (almonds) and finish cooking until chicken is done.

Add the tomato pesto sauce to the chicken to heat while the tortellini finishes. Once done, drain and add to the chicken and sauce. Toss well.

Makes 5 servings. I sprinkled a bit of cheese on top (not much, just to look pretty). I used a soft cheese for the topping. Another white Italian cheese.

I’m deliberately leaving out the exact type of cheese used because you should use your favorites rather than mine, or what is available, or what you have in your fridge. That’s what makes experimental cooking so fun.