First things first, I must apologize on behalf of this spaghetti. I’m apologizing for the fact that it’s so delicious. It wasn’t intended to be a blog post, just a quick dinner, so I only snapped a couple of random shots for fun.
But after I tasted it, it HAD to become a post. Like, NOW. I didn’t have it in me to make you all wait, not knowing about this scrumptious pasta, while I remade it and took some proper photos.
Look at that. Still in the pot, even. No time to look for a fancy serving dish when you're hungry!
I’ve been working diligently, trying improve my food photography so I can have the pleasure of seeing my photos all across the foodie interweb. I owe many thanks to Lindsay at Pinch of Yum. Her Tasty Food Photography book is amazing and has really reignited my old passion for photography.
I still have a long way to go, though, and that’s why I hate moving backwards like this. I won’t do it again. I promise. Oh wait, I have a bunch of old point and shoot photos already on my hard drive waiting to be published. But then that’s it. Never. Again.
This is my kind of meal. I’ve always had a fondness for Primavera. It’s so easy and you can really use whatever veggies you want. I would even just skip the chicken, but then the carnivore would say it wasn’t a “meal”. Sigh.
Get in my belly!
- 1½ tablespoons olive oil, divided
- 3 cloves minced garlic
- ½ pound chicken cut into bite size pieces
- ½ teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- ¼ cup white wine (I only had sherry which I used and it was good)
- 1 small red bell pepper, seeded and cut into strips
- 1 small broccoli crown, trimmed and cut into 2-inch florets
- 1 medium tomato, seeded and chopped or ½ cup grape tomatoes, sliced in half
- 1 large carrot peeled and sliced about ¼ inch thin, then cut on the diagonal into 1 inch pieces
- 1 cup chicken stock
- 1 tablespoon cornstarch
- ½ cup 1 percent milk
- salt and pepper to taste
- ¾ pound whole-wheat spaghetti
- Parmesan cheese for serving
- Heat 1 tablespoon of oil in a large saute pan over medium heat.
- Sprinkle chicken with Kosher salt. Cook chicken with the garlic, stirring frequently, until chicken is no longer pink on the outside, about 5-6 minutes.
- Stir in Italian seasoning, increase heat and add wine to deglaze pan. Be sure to scrape up all the yummy brown bits.
- Remove chicken and garlic from pan and set aside.
- Put on water to boil.
- Heat remaining ½ tablespoon of oil in the saute pan and add the veggies. Cook until they begin to soften, about 3 -5 minutes.
- Start cooking the spaghetti.
- Stir cornstarch into the chicken stock and add the mixture to the veggies.
- Add the reserved chicken and milk and bring to a boil; reduce heat to simmer and cook until liquid has thickened slightly, and veggies have reached your desired texture, about 5-10 minutes.
- Drain the spaghetti well so it doesn’t water down your sauce.
- Season the sauce mixture with salt and pepper (I did so liberally because I love salt).
- Toss the spaghetti together with the chicken and veggies.
- Serve with Parmesan cheese for topping.
Inspired by Food Network.
{ 17 comments… read them below or add one }
This looks awesome Julie! I’d love it minus chicken for a light lunch! Hubster on the other hand would insist on chicken… It’s not dinner unless it has meat according to him! lol
Part Time House Wife recently posted..Sassy Steak Taco’s!
Same here. It’s so annoying! lol
Yum! I would probably buy pre-cut veggies because I am that lazy
That’s not a bad idea, Lorrie!
This looks like a great spring or summer pasta! I love all the colorful vegetables and it looks really simple to put together.
Renee @ Tortillas and Honey recently posted.."Can I Have Both" Gooey Butter Cakes
I’m a pastavore, so this looks great!
kale @ tastes good to me! recently posted..make your own: hummus
Get in my belly indeed! This looks delish!
Isn’t it funny the way that blogging changes the way you eat? I do the same thing sometimes and have to laugh at myself when I catch myself thinking I so need to blog this!
Jen at The Three Little Piglets recently posted..Rinse and Repeat: Cuban Paninis
The worst is when I make something really good but it’s after dark and I can’t get a shot at all!
This is great. I love a good spaghetti primavera and I’d leave out the chicken. Mr. Hungry Couple, on the other hand, is the “it’s not dinner unless there’s meat” type. It must be a guy thing…
Anita at Hungry Couple recently posted..A German Inspired Cheesecake
Ugh. Like tonight I said we were having a nice spinach salad for dinner. With garbanzos, hard boiled eggs, and a bunch of other stuff. He says, “uh, can you make a steak or something with that?”.
I think these pictures look great! I also loved that book.
It is so great when those “random” meals end up being so good you have to post about them!
emily (a nutritionist eats) recently posted..green living inspiration
Thanks, Emily! But you know, as they say, composition “too tight”.
Perfect and healthy. It has all the healthy ingredients, so good to look and definitely delightful to taste. I want to make and eat it now.
Bloggy Writer recently posted..How To Make Luku
Do it!
I think these photos turned out great! I’m trying to teach myself photography too-I have the worst time with lighting. Oh, and I love the recipe too! I always make my pasta with LOTS of veggies because it’s much more filling that way.
Kiersten @ Oh My Veggies recently posted..What I Ate This Week + Vanilla Blackberry Overnight Oatmeal Recipe
Thank you, Kiersten. According to “the powers that be”, composition is my biggest setback.
TastefullyJulie recently posted..Flourless Chocolate Chip Brownies