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| Beautiful and impressive! |
Here is another easy and versatile dish for you. It can be simple or fancy, depending on what veggies you choose to include in the recipe. Use whatever vegetables you like...just remember to prep them accordingly so that they will cook evenly. This meal was another very popular dish for Dinosaur Takeout last year, and it's a perfect choice when you wanna impress some peeps at supper time. *The recipe calls for chicken, but that can easily be substituted or eliminated altogether. Try using Quorn Tenders for a delicious vegetarian version (cooking instructions are the same), or toss in your favorite tofu, tempeh, seitan, or whatever.
The recipe is divided into 2 steps. First, you want to make a batch of Piccata Butter Balls. The recipe below will yield about 7 or so, and each is a single serving. Use what you need and store the rest in the fridge (they will keep for a week or two) or freezer. These delicious little balls will be used in several other recipes that I will post, so make several extras to keep on hand! They can also be used to top fish, steak, or steamed veggies
Second, you will use the butter balls to make the pasta dish. Aside from a bit of prep work, this dish comes together quite quickly.
Piccata Butter Balls
You will need:
1/2 cup (1 stick) unsalted butter, softened**
1/3 cup sliced or slivered almonds, toasted or raw (your choice)
2 heaping Tablespoons capers, drained
2 teaspoons ground black pepper
2 teaspoons kosher salt
2 Tablespoons chopped Italian parsley
Plastic wrap
Gently fold all ingredients together until completely incorporated into the butter. Form the mixture into 1-ounce clumps (about 7 equal clumps) and place on a plastic wrap-lined cutting board or pan. Refrigerate for a few minutes until almost firm. Remove the chilled clumps and using your hands, form them gently into balls. Store the butter balls in an airtight container, and keep in the refrigerator until ready to use.
Spring Chicken Pasta (2 servings)
You will need:
6 ounces of pasta (spaghetti, angel hair, linguini, or whatever you like)
1 Tablespoon olive oil
8 ounces boneless, skinless chicken breast (or Quorn, or tofu, or whatever)
3 ounces asparagus spears, trimmed
3 ounces carrots, julienned
2 ounces sugar snap peas or snow peas
2 fresh lemon slices, halved (slice the whole lemon rounds thinly)
1/4 cup lemon juice
2 Piccata Butter Balls
1/4 cup white wine
1 teaspoons fresh or dry oregano
2 teaspoons chopped garlic
1 teaspoon kosher salt
Parmesan cheese for garnish (optional)
Cook the pasta according to package directions while cooking the rest of the meal (try to time both to be done around the same time if you can). Heat the olive oil in a large frying pan over medium-high heat until hot. Add the chicken, veggies, and lemon slices, and saute until slightly browned and the chicken is cooked through. Add the lemon juice, butter balls, wine, oregano, garlic, and salt. Stir gently, swirling the butter balls, until the sauce is slightly thickened and the butter has melted. Remove from heat. Plate the pasta and divide the sauce over it. Garnish with a bit of cheese and if desired, a bit of salt and pepper. Enjoy!
**Forgot to set your butter out to soften? No worries! Take your cold stick of butter, wrap it in plastic film, place it on a cutting board, and beat the crap out of it with a rolling pin or the bottom of a heavy mug. Turn and continue beating it until it is soft. Unwrap it, and carry on.
