Archive for August 10th, 2011

Basil Balsamic Vinaigrette Chicken Stir-fry (perfect with – or without – pasta)

Produce Geek's picks prepared

Basil Balsamic Vinaigrette Stir-fry Features Chicken and Produce Geek's Picks

A perfect complement to whole grain pasta – or served all by its lonesome – this chicken stir-fry combines several of the Produce Geek’s weekly picks with olive oil, balsamic vinegar, basil & pine nuts to give it a delicious Mediterranean disposition.  Even more perfetto with just a sprinkle of grated parmesan as the finishing touch.

Vegetarian/vegan version: Substitute kidney beans for the chicken and (vegans) nix the idea of the parmesan.

Gluten Conscious: Serve it up with gluten-free pasta or simply on its own (my personal favorite!)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Vine ripe tomatoes – 3 cups, chopped
  • Green pepper (preferably organic) – 3 cups, chopped

    Raw materials for this week's stir-fry

    "Raw" Materials for this Week's Stir-fry

  • Garlic – 3 cloves, minced
  • Lime – 1/2 of a whole

Other ingredients…

  • Shallots – 1/2 cup, diced
  • Broccoli –  4 cups, chopped
  • Chicken breast tenderloins – 1 pound
  • Whole grain pasta – 4 cups, cooked
  • Pine nuts – 1/2 cup
  • Olive oil – 1/3 cup
  • Balsamic vinegar – 1/4 cup
  • Honey – 2 Tbsp
  • Basil – 1 Tbsp
  • Sea salt – 1/2 tsp
  • Fresh ground black pepper – 4 dashes
  • Grated parmesan – about 1/2 cup to be shared & served on the side

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the 1/3 cup olive oil, balsamic vinegar, honey, basil, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of olive oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add garlic & shallots until they start to brown.
  4. Add chicken tenderloins and stir until cooked thoroughly.
  5. Remove ingredients from the pan/wok, set aside and keep warm.
  6. Add another 1 Tbsp of olive oil to the pan/wok and add green pepper, broccoli & tomatoes.
  7. On medium heat, stir until green pepper and broccoli start to turn tender (approximately 10 minutes).
  8. Add the stir-fry sauce, chicken/garlic/shallots, & pine nuts.
  9. Squeeze 1/2 lime into the pan/wok and stir until all ingredients are evenly distributed.
  10. Serve over pasta with grated parmesan cheese on the side.
Makes 4  servings – Buon Appetito!
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