Saturday, November 9, 2013

Creamy Pistachio Chicken Pasta

I visited a Whole Foods for the first time. The company finally built one an hour away, so we made a pilgrimage last Saturday. It is a marvelous place. A couple were selling local honey and showcasing their bees out front. Just in side were mounds of fresh produce. There were bulk honey, syrup, oil, and vinegars. Fresh whole fish gleamed in tubs of ice. Frozen organic turkeys nestled in coolers in the center aisle. Someone had told me about the cream. She said it would be in an old fashioned milk jug and would not be labeled as milk, except for the top of the lid, which would say cream. So I saw it and new what it was immediately. You may not realize it, but the cream you buy from the typical grocery store isn’t really cream. The grocery store whole whipping cream has stabilizers that keep it from becoming whipped cream or butter. The real stuff is much different.
This recipe isn’t for those with nut, dairy, or wheat allergies. It is low sulfur.

3 organic or natural, additive free, skinless, boneless chicken breasts
extra virgin olive oil
salt to taste
8 ounces (1/2 a package) angle hair pasta
1 pint real whipping cream
¼ cup pistachios, crushed

1.     Preheat the oven to 375 degrees. Oil and salt chicken in a casserole pan. Bake until done, about 40 minutes. Cut chicken into slices.
2.     Bring a pot of water to boil. Add pasta and cook according to package directions. Do not overcook. Drain the pasta and add it back to the pot.
3.     Stir the cream into the pasta and add salt to taste. Divide the pasta onto 4 plates. Top each plate with chicken and crushed pistachios. Serves 4.

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