I love going to that particular vendor. They always have the neatest things. But I'm sure I've talked about that before in the smoked garlic post. Last week they had long beans.
They always have TONS of different kinds of peppers: anaheim, habanero, jalapeno, poblano, etc. They have red and yellow potatoes, lots of different kinds of squashes. They had some baby pattypans this week. I haven't seen those in a while. Then again, I shop at WalMart for most of our produce, so I wouldn't. LOL
This week, they had a BUNCH of different kinds of eggplant. Chinese, Italian, white, Indian, and Lao green striped eggplant.
They just looked so cool! If they have them next week, I may just have to get some. This week, I bought some orange zucchini.
They just looked too cool not to purchase! I just hope that they're there next week. They're one of two vendors I've purchased produce from. Everyone else has the usual stuff and it's usually over priced. I mean, I'm all for supporting the local farmers, but not if it's going to break the bank and not if it's not even sun ripened or ripe at all. Peaches, when ripe, are supposed to SMELL like peaches, right? Yeah. These don't. But they do look so purdy!
For those that don't know, S and I are planning on getting married soon. If you're on my Pinterest, then you've seen me blowing it up with pins for wedding dresses. And for those that don't know, I'm THE WORST shopper for clothes. I mean. THE.WORST! So, shopping for a wedding dress is even more horrid for me. If you feel so inclined, please peruse my Wedding board and "like" your fave. Not that my blogospere is going to be the choice for this dress, it's just incentive or motivation or something from some more fashion conscious peeps out there to help me out. FYI I am currently a curvy pear type gurl.
Okay...on to the food!
Combine the pistachios and basil in the bowl of a food processor and pulse a few times until finely chopped.
Add the olive oil, salt, and garlic. Pulse a few more times until the garlic is finely chopped. With the food processor on, slowly drizzle the chicken broth into the basil mixture until smooth. Add the cheese and pulse until combined. Set aside.
Combine the basil with the half and half. Pour over the hot, cooked pasta and toss to coat. Serve chicken breasts with the pasta.
Chicken and Pasta with Lemon Basil Cream Sauce
Recipe by A Kitchen Hoor
Ingredients
- 1/8 cup pistachios
- 1 cup lemon basil
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 3 cloves garlic
- 1/2 cup fat free chicken broth
- 1/2 cup Parmesan cheese, grated
- 8 ounces whole wheat thin spaghetti
- 1 tablespoon canola oil
- 1 pound chicken breasts, skinless, boneless
- 1/2 cup fat free half and half
- Combine the pistachios and basil in the bowl of a food processor and pulse a few times until finely chopped.
- Add the olive oil, salt, and garlic. Pulse a few more times until the garlic is finely chopped.
- With the food processor on, slowly drizzle the chicken broth into the basil mixture until smooth. Add the cheese and pulse until combined. Set aside.
- Cook pasta according to package directions, omitting salt and fat.
- Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil and swirl to coat. Saute the chicken breasts 5 to 7 minutes on each side or until cooked through and no longer pink in the center.
- Combine the basil with the half and half. Pour over the hot, cooked pasta and toss to coat.
- Serve chicken breasts with the pasta.
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