Jt cooks dinner most week-nights because he works from home and has a bit more time than I do. I know I am very fortunate to have this, but I miss it particularly since The Big Reno 4+ years ago! He’s a great cook, and I keep telling him to start a “guy’s cooking class” — I mean his food is really good! JT whipped up this recipe last night. It was amazing. The flavours so fresh and creamy…I’m having left-overs as I type this — oh sorry, I dazed out for a second!
The original recipe is from Food Network US’s Tyler Florence, and is very good in its own right, but we made it a bit healthier, of course! I love this dish with either left over BBQ’d Chicken or Salmon. Both are extremely delicious! The photo is a little blurry, I took it with my lowly iPhone 3Gs, but you can see all the flavours (I tried to sharpen it up in Photoshop, it’s a wee bit better). This dish is very good either hot or cold.
Serves 4
Ingredients:
- Non-stick cooking spray
- 1/2 cup sun-dried tomatoes, julienne
- 2 tablespoons garlic, minced
- 1/4 cup Carnation Fat Free Evaporated Milk
- 1 cup artichoke hearts in water, drained and quartered
- 1/2 cup Kalamata olives, pitted and sliced into halves
- 6 ounces goats milk feta cheese, crumbled
- 1/4 cup fresh basil
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- Pasta (we like fussili with this dish) enough for 4 (we like to use Catelli Smart, which is high fibre but NOT whole wheat pasta)
- 400 g left over BBQ’d chicken or Salmon, cut into small chunks
Directions:
- Boil water for pasta in a pasta pot, fitted with a strainer. Spray your skillet with non-stick spray. Add sun-dried tomatoes and garlic to skillet and sauté for 2 minutes.
- In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the artichoke hearts, and olives to the skillet. Saute 1 minute then stir in the Carnation Fat Free Evaporated Milk. When this has heated through, add the chicken or the salmon.
- Strain the pasta and transfer to a large pasta bowl. Add the chicken mixture to the pasta and toss. Season with oregano, fresh basil, salt and pepper, and then add the crumbled feta just before serving. We like the feta just a little melty, not too melted.
[…] cups leftover Paella (this or this) or Mediterranean Pasta (this or this) or […]
LikeLike
Sounds delicious! The usage of evaporated milk instead of cream is way to go! A very good idea to replace all that fat that we can do without! Thanks! Will keep this in mind! Have a nice day!
LikeLike
If you’re used to heavy cream it may not taste as rich, but these days I can’t do rich anyway, without paying for it later!
LikeLike
Great idea using evaporated milk instead of cream. Hehe could your husband talk to mine about cooking? Mine doesn’t at all! 😛
LikeLike
Lorraine, it’s bitter sweet. I’ve lost my kitchen during the week, and now I’m just the weekend cook, and we go out mostly 😦
LikeLike
Eva – this sounds delicious! I like that your hubby cooks….mine knows how to make eggs and usually makes his own breakfast. That makes me happy…I’m not a morning person. If I could teach him to make THIS? I’d be a happy woman!
LikeLike
Thanks Ann. JTs been interested in cooking since the 70’s when he watched Wok with Jan. He’s got quite a few recipes in his repertoire!
LikeLike
I finally have a link back to your blog and do I like what I see! This recipe looks delicious, just what I expect from Tyler. I cannot wait to try your twist of using the evap. milk in place of cream. I’ll be back; I’ve a lot of catching up to do.
LikeLike
Thanks John. I love your blog! Recipes are just like Grandma, Nona, Nagymama would make! It takes me back! PS Chicago is one of my fav’s!
LikeLike
Oooh! This looks great! I’m a HUGE pasta lover. Next to sushi, I could eat pasta all day every day. I’ve never thought to use evaporated milk in place of cream. Great idea!
LikeLike
Thanks Kristy. It was delicious both for dinner and lunch!
LikeLike
Great idea with the evaporated milk. i keep it on hand for baking and wondered about taking it up to the cottage for a quick meal like this with leftovers..great job JT!
LikeLike
Thanks Pam, we’ve taken to using it everywhere cream is required. It’s a real calorie saver!
LikeLike
Can you believe my wife HATES sun-dried tomatoes?! Sacrilege I tell you. I have problems controlling myself around that and feta cheese (I could just eat a whole block so fast!). Delicious looking pasta dish… love the contrasting colours… greens, white, red etc!
LikeLike
That’s too bad, Charles. I’m sure the dish would be equally as tasty without the one ingredient. Is it the texture or the flavour…have you tried oven drying them instead. They have a different texture that way.
LikeLike