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.
Ingredients:
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
Directions:
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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