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      5 Recipes to Break the Dinner Rut

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      This week, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, Army wife, and a Simply Recipes recipe tester and developer!
      The dog days of summer are in full effect. I don’t know about you, but for some reason, this time of the year finds me in a very rote period of cooking. The same meals are made and served over and over again: It’s like Groundhog Day.

      When it comes to keeping repetitive meals to a minimum, meal plans will always be your BFF. They open your eyes to recipes you may never have thought of before. For this week’s plan, the grill is going to earn its keep as most of our meals will be taken outside.
      When it comes to planning for meals that break your normal dinner routine, it’s all about picking up that ingredient you’ve always wanted to try. Step outside of your comfort zone by introducing a new vegetable, fruit, or grain to your family this week. Even preparations can liven things up—for example, our gazpacho later on in the week.
      One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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      9 Ways to Make Pesto Straight from the Garden

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      Pesto has quickly become one of my favorite ways to use up my fresh garden produce. Don’t let the basil and pine nuts fool you; you can make pesto out of almost any fresh green, herb, or nut combination. Try mint and parsley, kale and cashews, or even carrot tops.
      I love slathering pesto on summer sandwiches and burgers, using it as a sauce for pizza, and whipping up a quick weeknight pasta dish with pesto as the sauce.
      Every time I taste its rich flavors and the way it miraculously transforms meals, I can’t help but think to myself, “Presto, pesto!” So, let’s see just exactly how many different ways you can make pesto and transform everyday dishes into wondrous adventures!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Editors’ Picks: Pizza-Making Supplies

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      Once you get the hang of homemade pizza, you’ll wonder why it took you so long to give it a try!
      Start with a solid recipe; add a few special pizza-making tools and techniques, and soon homemade Friday Night Pizza will be a household tradition.
      Here are the tools we recommend for making excellent pizza from scratch. LEGGI TUTTO

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      Easy Sautéed Zucchini

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      This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients, 15 minutes, and it’s ready. Great on its own, or serve with grilled chicken or fish.

      Photography Credit: Sheryl Julian

      When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.
      Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!

      With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.

      How to Slice the Zucchini
      I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade or your chef’s knife. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins.
      I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini.

      From the editors of Simply Recipes

      Tips for the Best Zucchini
      Use a large skillet: Not only does this let you fit more zucchini in the pan, but it means more pieces get contact time with the hot skillet. Contact time means browned, golden bits!
      Cook in batches: This way you don’t crowd the pan and your zucchini sears instead of steams.
      Don’t stir for the first few minutes: This lets the zucchini on the bottom become nicely browned.
      Cook until crisp-tender: Try a round or two of zucchini as it cooks. It’s ready when tender all the way through and no longer crunchy, but still with a bit of bite.
      Ways to Adapt This Recipe
      Skip the dill and try another fresh herb instead, like basil, mint, chives, or thyme
      Toss the warm zucchini with grated Parmesan
      Toss with crumbled feta or goat cheese before serving
      Sauté some garlic in the olive oil as it warms
      Toss with slivered almonds or pine nuts
      Mix the zucchini with some summer squash
      Try this recipe with zucchini ribbons instead of coins!
      What to Serve with Sautéed Zucchini
      This simple sauté takes just a few minutes. Use it as a bed for grilled chicken or fish. It would also be great tossed with some pasta or a grain like farro or barley.
      Any leftover zucchini is great served with a fried egg for breakfast the next day
      More Simple Zucchini Recipes!

      Updated July 29, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

      Easy Sautéed Zucchini Recipe

      You can halve this recipe if cooking for four or fewer people.

      Ingredients
      6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
      4 tablespoons olive oil
      1/2 teaspoon salt, plus more to taste
      1/4 teaspoon ground black pepper, plus more to taste
      2 tablespoons chopped fresh dill
      Zest from one lemon

      Method

      1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills.

      2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
      Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
      Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.

      3 Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.

      4 Serve hot or warm.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Sheryl Julian
      Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
      More from Sheryl LEGGI TUTTO

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      Ingredient Spotlight: Tahini

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      Tahini isn’t just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats.

      This post is part of our Summer Cookbook Club series for July 2020, featuring Adeena Sussman’s book, Sababa.

      WHAT IS TAHINI?
      Tahini, at its most basic definition, is a paste made of ground sesame seeds. Sometimes the seeds are roasted; sometimes they aren’t. Unroasted seeds are considered raw.
      People either tend to love it or hate it. If you’re on the “hate it” side, you might want to rethink your position and explore your sesame seeking options.
      “To make tahini, sesame seeds are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and ground between huge millstones,” Adeena Sussman writes in her most recent cookbook, Sababa.
      When tahini is good, it should be homogeneous, creamy, thick but pourable, with a rich, nutty flavor. Sometimes it could taste slightly salty depending on how it’s processed, or darker in color which just means it was roasted more.
      Bad tahini is bitter and dry tasting. If you’re not a fan of tahini, don’t hate all tahini—just hate bad tahini.
      HOW TO PICK QUALITY TAHINI
      So, you know what it should taste like now, and if you’ve been duped by the bitter stuff, don’t worry. It happens to the best of us.
      I reached out to Adeena Sussman, author of Sababa: Fresh, Sunny Flavor’s from my Israeli Kitchen for some advice on picking the best tahini.
      “I highly recommend Soom Tahini. It’s imported from Israel by three American sisters. They guarantee freshness and have high standards and practices,” Adeena said during a recent interview from her home in Tel Aviv.

      While some oil separation is natural, there shouldn’t be a thick layer of oil on top.
      “Good tahini should pour like a thick pancake batter,” Adeena says. “It should be unified. There shouldn’t be a layer of oil on top and sludge on the bottom.”
      If you see thick, distinct layers, chances are the tahini isn’t fresh. If you can, try to look for jars with packaged by dates stamped on them.
      HOW TO USE TAHINI
      Tahini is shelf stable and can sit in a cool dry cabinet for up to a year, which makes it the perfect ingredient to have on hand.
      Most people are familiar with using tahini in hummus, but there is no reason to stop with a creamy bean dip! Make tahini dressing to spoon over salads and roasted vegetables, or add tahini to smoothies and granola, or swirl it into brownies.
      TRY TAHINI IN THESE GREAT RECIPES!
      If you’re looking for more ways to use tahini in your cooking, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Almond Genoise Mini Cakes

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      These Jordan almond-topped mini cakes are perfect for intimate wedding receptions and baby showers. They are delicious with bright almond flavor and will make your table beautiful!A few of my friends are currently navigating the process of planning a wedding during this time, when availability of resources and venues are questionable at best. Many are opting for smaller celebrations and backyard gatherings with immediate family and friends. One thing is for sure, love will never be cancelled, and should always be celebrated! And I’m in favor of making these intimate gatherings even more special.With this in mind,  I decided to whip up some small-scale fancy cakes that could be served as an alternative to a towering wedding cake. They have distinctive almond flavor – which to me is the flavor of wedding cake. Each cake has a single, beautiful Jordan almond on top, and edible gold leaf for some sparkle. Small but special – that’s the motto!
      Serendipitously, Sconza Chocolates sent me a bag of beautiful Jordan almonds this month. Each almond is so perfectly formed with a matte candy exterior. Their meaning seems especially relevant this year – the almonds represent “bitter” and the candy coating “sweetness”, which symbolizes the bitterness of life and the sweetness of love.
      Genoise cake is an Italian cake with a French name, but all you really need to know is that it’s a delicious sponge cake. It’s requires a few steps, such as whipping egg whites and folding with care, but the cake only takes about 5 minutes to bake in the oven!
      Mini cakes were made with the help of a small rectangular cookie cutter (from this set). Shapes are easily stamped from the sponge cake like cookie dough. The cream filling is chilled into a solid sheet in a baking pan, and the filling is also stamped into rectangles using the same cookie cutter.
      Stacked, the cakes and filling make a tall slice and a generous serving for one. You could halve each cake at this step to make petit fours for larger yield.
      A drizzle of chocolate is always a good idea! I just used a zip-top bag with the corner snipped, no fancy piping equipment required.

      Edible gold leaf really makes these cakes shine. It’s an optional garnish, but so pretty. You can find edible gold leaf here. You won’t need much – just a touch to give the cake some sparkle.
      I’m always ready to practice my sponge cake skills, especially when the end result is so tasty! I hope those of you planning a celebration this year will find this recipe useful – but you don’t need an excuse to make it! Almond cake lovers will want to make it on any given occasion (such as a Tuesday).This year I’m partnering with Sconza Chocolates as brand ambassador because I truly love their products. Their Jordan almonds are of the highest quality. If you’re looking to procure some, use the discount code SPRINKLEBAKES10 at Sconza.com for 10% off your order (coupon is repeatable).

      Almond Genoise Mini CakesYields 9 mini cakes or 18 petit foursCake2 whole eggs, at room temperature1/2 cup (56g) confectioners’ sugar1/2 cup (50g) almond flour2 tablespoons all-purpose flour2 egg whites1/8 teaspoon cream of tartar2 tablespoons granulated sugar1 teaspoon almond extractCream filling5 cups (570g) confectioners’ sugar1 cup (226g) unsalted butter, at room temperature1 teaspoon almond extract1/4 cup water1/4 oz. packet unflavored powdered gelatinGlaze2 cups (227g) confectioners’ sugar3-4 tablespoons milk or cream1 teaspoon almond extractEdible gold leaf, optional Décor9 Jordan almonds for mini cakes, or 18 for petit fours2 oz. semisweet chocolate, meltedPreheat the oven to 425° F. Grease a 17×11-inch sheet pan with vegetable shortening. Line the pan with parchment and lightly grease the paper.In the bowl of an electric mixer, combine the 2 whole eggs, confectioners’ sugar, and almond flour. Beat until the mixture is pale yellow, about 5 full minutes. Sift the flour over the mixture and fold together to combine.In a separate mixing bowl, beat the egg whites until frothy. Add the cream of tartar. Beat again until soft peaks form. Gradually add in the 2 tablespoons of granulated sugar as you mix. Beat until stiff peaks form. Add 1/3 of the egg whites to the pale-yellow batter and fold together with a rubber spatula. Add the almond extract and remaining egg whites; fold together until a consistent batter is achieved.Pour the batter into the prepared sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Batter will be spread thin.Bake for about 5-7 minutes, or until the cake is just firm with lightly browned edges. Keep an eye on the cake, my genoise baked in 5 minutes exactly.Sprinkle a tea towel with powdered sugar (about 3-4 tablespoons). Run a knife around the edge of the cake to loosen, and then turn the cake out onto the tea towel. Remove the parchment paper and let cool completely.Meanwhile, make the cream filling.In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, butter, and extract. Mix until crumbly. Keep mixer running.Place the water in a small microwave-safe bowl and mix in the gelatin. Let stand until absorbed, about 3 minutes. Microwave the gelatin mixture until liquid, about 10-20 seconds. Add the mixture to the mixer bowl as it runs. Beat until well-combined. Mixture should be thick.Grease a 13×9-inch baking sheet with shortening and line with parchment paper (the shortening helps the paper stick to the pan. Transfer the frosting to the baking sheet and spread evenly. Top with a second sheet of parchment paper and press the frosting evenly down into the pan. Transfer the pan to the refrigerator to chill about 45 minutes, or until very firm.Meanwhile, stamp out the cake pieces from the genoise cake.Use a 1 3/4-inch x 2 3/4-inch rectangular cookie cutter to stamp 27 shapes from the genoise cake.When the frosting is well chilled, remove it from the pan and remove the top layer of parchment. Using the same rectangle cutter, stamp 18 shapes from the frosting sheet; Lift each piece out using a small spatula. Chilled, the frosting should stamp easily, if it begins to get warm and shapes become soft, chill again for about 15 minutes or until firm.Place 9 cake pieces, evenly spaced, on a grid cooling rack. Top each with a frosting rectangle. Repeat this step again and end with a cake piece on top (order should be cake, frosting, cake, frosting cake). Gently press each cake down to help the layers stick together. If making 18 petit fours, cut each cake in half now. Place the cooling rack with cakes inside a large baking sheet, or place the rack over a sheet of parchment paper.For the glaze, whisk together the confectioners’ sugar, milk, and extract. The glaze should be thick and stiff at first, and it should take some effort to mix together. Add extra milk or cream drops at a time until a thick glossy glaze holds in the whisk balloon and slowly falls in a ribbon back into the bowl. This should be thick, viscous glaze, and not thin runny glaze.Top each cake with a spoonful of glaze. Use the spoon to push the glaze toward the edges of the cake so it runs down the sides but doesn’t completely cover the cakes. Top each cake with a Jordan almond. Allow the cakes to rest about 15 minutes, or until the glaze hardens slightly.Transfer the melted chocolate to a zip top bag with a tiny hold snipped in one corner, and pipe a zigzag of chocolate across each cake. Use tweezers to apply small bits of edible gold leaf, if using.Store cakes at room temperature under a cake cloche. If making these cakes ahead, assemble the cakes the day before and store them in the refrigerator; glaze and garnish the day of serving. (Glaze will wrinkle over time in an airtight container.) 
      link Almond Genoise Mini Cakes By Heather Baird Published: Wednesday, July 29, 2020Wednesday, July 29, 2020Almond Genoise Mini Cakes Recipe LEGGI TUTTO

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      Easy Cucumber Salad

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      Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.

      Photography Credit: Elise Bauer

      This easy cucumber salad consists of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper.
      You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting.
      I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).

      Using Garden Cucumbers with Cucumber Salad
      About this time of year, we start having an easy cucumber salad almost every night with dinner. If you are a gardener, you know how prolific cucumbers are, right? They can easily grow out of control, climbing up the tomato cages and all over other plants we may have in the garden bed.
      Every other day I bring in a handful, peel them and chop them up for this simple, easy cucumber salad to serve as a side.
      To seed or not to seed cucumbers
      With cucumbers you can either seed them or not. Some varieties have thicker seeds that can be a little harder to digest or a bit bitter if the cucumber is on the mature side.
      There is a lot of flavor right around the seed, so if the cucumber’s seeds are still small and tender, you can easily leave them in.

      To peel or not to peel cucumbers
      Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel.
      Regular market cucumbers may have thicker peels that can be tough and bitter, so it’s best to peel those.
      How to determine the bitterness of a cucumber
      Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it.
      If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones.
      Make-Ahead and Chill
      This salad is great to make and eat immediately, or you can assemble it ahead of time and chill it in the fridge. Note that if you let the cucumber salad sit longer than an hour or two, chilled or room temperature, the cucumbers will start to lose their crispiness.

      From the editors of Simply Recipes

      What to Serve with Cucumber Salad
      This simple salad is a perfect side to just about any summer meal. Try it with grilled chicken or salmon, in particular. This salad also travels well so it makes a good choice for a picnic.
      Suggestions & Substitutions
      So many of you have made this salad over the years and sent us notes about how you changed or added to the recipe. Here are a few favorites!
      Top with toasted sesame seeds
      Add thinly sliced red onions, sweet onions, or scallions
      Toss with feta cheese
      Add chopped summer tomatoes or cherry tomatoes
      For a creamy version, add a few spoonfuls of mayo or sour cream, or even a splash of heavy cream
      Add a few pinches of sugar if needed
      STAY COOL AS A CUCUMBER WITH THESE 5 SALADS

      Updated July 28, 2020 : We spiffed up this post to make it sparkle and add some extra information! No changes to the original recipe. Enjoy!

      Easy Cucumber Salad Recipe

      Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
      We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don’t need to peel. Taste first if there is a question.
      To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

      Ingredients
      1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
      1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
      2 to 3 tablespoons seasoned rice vinegar
      Salt and pepper to taste

      Method

      1 Make the salad: Combine all ingredients in a bowl and toss to coat.
      2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Tuscan Chicken Pasta Skillet

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      This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Marinated chicken breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weekday meal!

      Photography Credit: Jessica Gavin

      Who doesn’t love dinner made all in one pot, with minimal mess? No one! This Tuscan Chicken Pasta Skillet recipe will satisfy your Italian food cravings and your desire for a quick and easy meal.
      Typically, the noodles and chicken are cooked in different pans, then tossed together right before serving—but for this dish, I layer the flavors and make the whole meal in one skillet! It’s magical and makes mealtime so much easier.

      An Easy-Peasy One-Pot Dinner
      The chicken is marinated with olive oil and Italian seasonings for maximum flavor on the surface. It’s seared until golden brown, then sliced. The dried pasta, minced garlic, and tomatoes are cooked in the same pan with boiling water. In just a short time, the noodles become al dente, and the tomatoes burst to create a vibrant sauce to lightly coat the pasta.
      Brined pantry staples like artichoke hearts and Kalamata olives add a burst of pungent flavor right before serving. Toss them with the pasta, Parmesan cheese, and herbs, and dinner is ready!
      You’ll be delighted to see how quickly the dish comes together for an uncomplicated, gourmet meal.
      WHAT’S THE BEST PASTA TO USE?
      Long, slender noodles like spaghetti or linguine work best. The sauce is light, so the size of those noodles is perfect for soaking up the tasty olive oil infused tomato sauce, without overpowering the dish. I love twirling the noodles and grabbing little bites of all the ingredients in one forkful!
      This one pot pasta cooking method makes it easy to adjust the doneness of the noodles. Four cups of water for a half pound of dried pasta yields an al dente texture. However, more water can be added as needed, a half cup at a time if you want the noodles to be softer.

      SWAPS AND SUBSTITUTIONS
      This recipe is so easy to adapt to your own personal tastes. Personally, I love the delightfully briny, pungent taste marinated artichoke hearts and Kalamata olives bring to the pasta, but really, almost anything goes. Try any of these ideas:
      Slice up summer squash and let it simmer along with the tomatoes.
      Toss small pieces of asparagus spears in for the last four to five minutes of cooking.
      For cheese, swap Parmesan for Pecorino Romano to add a stronger nuttiness.
      Use fresh mini mozzarella balls for an antipasti vibe.
      Basil and parsley are my go-to herbs for Italian dishes, but some fresh oregano would also be lovely.
      WHAT TO SERVE WITH CHICKEN PASTA SKILLET
      This one pot meal delivers protein, vegetables, and carbs all in one bowl. Serve it with some of these favorites:

      MORE GREAT SKILLET DINNERS

      Tuscan Chicken Pasta Skillet Recipe

      Ingredients
      For the marinade:
      1/4 cup olive oil
      1 teaspoon kosher salt
      1/2 teaspoon ground black pepper
      1/2 teaspoon dried Italian seasoning
      For the dinner:
      1 1/2 pounds boneless skinless chicken breasts
      2 tablespoons extra virgin olive oil
      12 ounces cherry tomatoes (about 2 cups), halved
      1 tablespoon minced garlic
      8 ounces spaghetti
      1/2 teaspoon kosher salt
      1 cup quartered marinated artichokes hearts, drained
      1/3 cup Kalamata olives, pitted and sliced
      1/4 cup freshly grated parmesan cheese
      6 basil leaves, thinly sliced
      2 teaspoons chopped fresh parsley (optional)

      Method

      1 Marinate the chicken: In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Cut each chicken breast lengthwise to create 4 long, thin pieces. Place chicken in a shallow dish. Pour marinade over the chicken, turn to evenly coat. Let sit for 15 minutes before cooking.

      2 Cook the chicken: Heat a large high-sided skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken. Cook until the chicken is golden brown and fully cooked, about 6 to 8 minutes per side.
      Transfer chicken to a cutting board to rest while cooking the pasta.

      3 Cook the pasta: Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to the skillet. Bring to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated—about 9 to 11 minutes. You want to have a small amount of water in the pan to create a light sauce.
      Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heat.  

      4 Finish and toss: Cut the chicken into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced chicken, and basil. Toss to combine. If you’d like a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper as desired.

      5 Serve: Garnish pasta with parsley, then divide among plates and serve warm.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO