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    ROSEMARY CHICKEN AND MUSHROOMS OVER LINGUINE
    from "Monday-to-Friday Pasta" by Michèle Urvater

    I love the firm texture of the chicken and the carrots against the tender fresh linguine. If it's hard for you to find fresh pasta, then substitute dry egg noodles.

    Think of this as a blueprint recipe—a model for countless variations on ways to combine chicken breasts and pasta.

    Pasta: Ribbons or egg noodles, preferably fresh
    Time: 25 to 30 minutes
    Makes: 4 servings

    INGREDIENTS (CLICK TO BUY)

    Salt
    3/4 pound skinless, boneless chicken breast, turkey breast, or chicken "tenders"
    3 cloves garlic
    2 medium-size carrots
    1/2 pound fresh mushrooms
    1/3 cup olive oil
    1/4 cup dry white wine
    1 teaspoon dried rosemary
    Freshly ground black pepper
    3/4 pound fresh linguine or medium-size ribbon egg noodles
    1/4 to 1/2 cup grated Romano or Parmesan cheese (optional)

    * FreshDirect Note: Our chicken is sold in whole-pound sizing units, as reflected in the ingredients below.

    Print recipe
    PREPARATION

    1. Bring a large pot of salted water to a boil for the pasta.
    2. While the water is heating, cut the chicken into thin strips about 2 inches long and 1/4 inch wide. Peel and mince the garlic. Peel the carrots and cut them into thin rounds. Stem the mushrooms and cut the caps into thin slices (reserve the stems to use in soup).
    3. Heat the oil in a large skillet over medium-high heat. Add the carrots and cook, stirring continuously with a slotted spoon, for about 1 minute. Add the chicken strips and sauté in the same manner until most of the strips have turned white, about 1 minute. Add the mushrooms and garlic and cook, stirring continuously, for another minute. Add the white wine and rosemary, and cook over medium-high heat until the chicken is cooked through, 1 or 2 minutes. Season to taste with salt and pepper, and remove from the heat. Keep warm, covered, off the heat, until the pasta is done.
    4. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 4 minutes.
    5. Drain the pasta and divide it among four plates. Immediately top each portion with some of the chicken, vegetables, and juices. Sprinkle with the cheese if desired, and serve.

    Giving Rosemary Chicken a Different Character
    Asian Flavor: For the olive oil, substitute part sesame oil and part mild vegetable oil or peanut oil. Use fresh shiitake mushrooms, and/or 1/4 pound snow peas. Substitute soy sauce and rice vinegar for the white wine, and omit the rosemary and cheese. Finish the dish with chopped fresh cilantro.
    Tex-Mex Flavor: Substitute corn oil for the olive oil. For the mushrooms substitute 1 pack frozen corn kernels, thawed, and one 4-ounce can chopped green chiles. Substitute oregano for the rosemary and sharp Cheddar for the Romano. Season well with dried red pepper flakes or chili powder, and finish the dish with chopped fresh cilantro.
    Indian Flavor: Substitute vegetable oil for the olive oil. Forget the white wine and rosemary; instead sauté 1 teaspoon each of ground cumin, coriander, cinnamon, ginger, and turmeric after you have added the chicken. Add 1/2 cup crushed tomatoes instead of the white wine. Omit the cheese; serve with plain yogurt, if you wish.



    Asian Style Tex-Mex Style Indian Style
    Product nutrition and information
     Quantity Ingredients Est.Price
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Baby Bella Mushrooms, Packaged - $2.99/pk
     8oz, Farm Fresh
     
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
     750ml
     
      Spice Supreme Rosemary - $1.19/ea
     1.25oz
     
      Barilla Linguine - $1.59/ea
     16oz
     
    Optional Ingredients
    Pecorino Romano, Imported - $11.49/lb
     Grated
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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