I seem to be on the side of working mothers and fathers, with busy lives and not much time to fuss and bother, with weekday dinners. Here is another snap to make and also very tasty. Add a slice or two of garlic toast, small salad and, of course, a glass of Pinot Gris (well chilled, naturally).
- 2 x 9 oz. pkg frozen cheese tortellini (I said it would be fast)
- 2 cups each broccolini and cauliflower florets
- 1 can of diced tomatoes (spicy or Italian herb)
- 1/2 cup dried tomato pesto
- 1 9 oz. pkg of roasted/grilled chicken breast strips, thawed
- Shaved asiago cheese
In a large 4 quart pot, cook tortellini as directed, add the broccolini and cauliflower for the last 4 minutes of cooking. Drain and return to the pot.
Stir in the undrained tomatoes, pesto and chicken. Cook, occasionally stirring until heated through.
Put into bowls, add the cheese and Voila! you did it again. Take a bow! Yummy!
Broccolini With Pecan Butter
This another fabulous vegetable to serve. Even the doubters will love it. Try it out, it may become a favourite of yours.
Serves 4-6
- 1 1/2 pounds broccolini (approximately 3 bunches)
- 3 tbsp butter
- 1 medium shallot, chopped
- 1 garlic clove, chopped
- 1/2 cup pecans, chopped
Day before: Bring a large pot of water to the boil. Add broccolini, stirring to separate and cook about two minutes. Transfer drained broccolini to paper towels to drain. Cool.
Wrap broccolini in several layers of clean paper towels and store in a plastic bag in the fridge.
Day of Dinner: Melt butter in large fry pan over medium heat. Add shallots, garlic and pecans. Sauté until the shallots are softened. Increase to high heat stirring constantly, until the butter is browned and pecans are aromatic (about three minutes). Add the broccolini and heat through. Serve.
I know, you could try to blush when you get all the compliments, but I doubt it. Just smile…who ordered that second martini?