Pasta with chicken, capers, lemon, and parsley; braised greens – 20 December 2011

D suggested this use for the remaining, hard-to-use bits from the chicken. Great idea!

I heated the chicken bits in olive oil, and added some lemon juice (we decided some zest would have been a good addition to spike up the lemon a bit) and capers – a chicken piccata over pasta, basically. Parsley is sprinkled on after the pasta and sauce are tossed together.

I also bought some sautee mix at the Bowl, and cooked it up with oil and garlic – really tasty mix, with mustard greens, beet greens, and some kale, among other ingredients.

D chose my Valreas from Trader Joe’s, and it was very good with the meal.

{Written the 27th}

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , , . Bookmark the permalink.

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