Springtime Chicken and Brie
Foodie Friday
I know it’s Spring, the calendar assures me it has arrived. As I write this is snowing here in Massachusetts.
NO! This isn’t an April Fools joke; as I write this, it’s March 31st and it’s snowing. I do however have faith that eventually we’ll be whining about the heat and humidity- and summer will be here!
Here’s a recipe that requires minimal prep time, can be done hours in advance and reminds me that the snow will melt.
Springtime Chicken and Brie
Ingredients
3-4 cups shredded roasted chicken
1 large wedge Brie, cut into 1″ pieces
3 tbsp fresh chopped garlic
1 cup basil-julienne
4 plum tomatoes, cut into 1″ pieces
3/4 cup extra virgin olive oil
Salt and Pepper to taste
1 lb pasta bowties
Directions
Combine Brie, garlic, basil, tomatoes and salt & pepper in olive oil
Cover and let sit for 4 hours at room temperature; stir every now and then. I know .. it doesn’t look pretty but don’t worry!
When you’re ready to eat, boil pasta to al dente.
Drain and cover with cheese and oil mixture, stir in chicken. Ta Da- that’s it!
Sometimes I toss some grated Mozzarella or Parmesan over the dish, depends on the mood. Serve with a salad, if you want to go all out, add some bread … and wine of course!
Graphic credit: Living the Liturgical Year for Catholics
About the Author
Polli Graham Has Written 19 Articles For Us!
I am by education an RN, have worked the majority of my career in ICUs. A few years ago I traded in my scrubs for lady clothes and a briefcase and now I am a liaison for group of excellent Rehabilitaion Hospitals here in Massachusetts. I get to travel around talking with people all day, do some direct marketing and education, and use skills honed over thirty years. In my real life I am a sister, an aunt a daughter and a friend. I have wonderful nieces and nephews who I can play with, travel with, be proud of and spoil! I’ve saved pictures of all our adventures so that someday I can blackmail them into taking me to Early Bird specials.
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This sounds wonderful, Polli…of course you had me at brie, garlic, basil, tomatoes and olive oil!
Love the thought of this Polli. I am going to add this to my uncooked pasta sauce recipes. Can’t wait for the warm weahter to try it. Does the garlic get less potent by it marinating time? Rebecca
Does lose some of it’s punch after marinating-but by then the oil and tomatoes have absorbed the flavor! You really can’t hurt this recipe-add more garlic or tomatoes, add shredded cheese at the end…I have mutated this recipe so often I no longer remember what the original one tasted like!!!