Tag Archives: creamy

Meatless Monday | Lemon-Chive Farfalle

25 Monday Nov 2013

Posted by in Bloggerific, Easy, Main Dish, Meatless Monday, Pasta, Sauces, Vegetarian, Weeknight Meals

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Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Recipe
Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side

Ingredients

  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese

Directions

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.

Champagne Chicken

09 Thursday Feb 2012

Posted by in Chicken, Entertaining, LuLu's Classics, Main Dish, Uncategorized

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Champagne Chicken…Simple, elegant, delicious…and a great option for a Valentine’s Day dinner!

Almost ready to serve…Perfect with mushrooms and fresh chives.

Recipe

Serves 6

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 6 tbsp. lemon juice, freshly squeezed
  • freshly ground pepper to taste
  • 1/4 cup butter, divided
  • 1 tbsp. olive oil
  • 1/4 cup shallots, diced
  • 2 medium cloves garlic, minced
  • 3/4 cup chicken stock
  • 3/4 cup champagne
  • 1 1/4 cups heavy cream
  • 2 tbsp. chives, minced
  1. Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
  2. In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.
  3. In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up browned bits from the bottom of the pan.
  4. Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately over rice or pasta.