What's Cooking? The Wine Cabinet

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Chef Milt Drewer | TheWineCabinet.com | 3/13/09

Organic Chicken and a Spicy Salsa Verde Sauce with Organic Orzo Pasta

Ingredients:

• Organic Chicken Tender ( or 3 large breasts) whichever you prefer
• 1 Yellow Onion
• 1 Lemon
• 4 leaves of Sage
• 1 teaspoon of garlic paste
• 1/2 cup of chopped thyme
• EVOO (olive oil)
• Salt and Pepper

Preparation:

1. In a large bowl add the diced onion, chop sage, chop thyme, squeezed lemon, garlic paste, EVOO, and salt and pepper.
2. Fold chicken into the mixture and let refrigerate for up to 24 hours.
3. When ready to cook, add 2 tablespoons of EVOO to a medium skillet.
4. Place chicken tenders in skillet for about 3 minutes each side. If you choose to use chicken breast, place breasts in a 425 degree oven for about 30 minutes.
5. When chicken is done, set in middle of plate and pour spicy salsa verde sauce over the chicken and serve.

Spicy Salsa Verde Sauce

Ingredients:

• 1 can of petite diced tomato
• 1 tablespoon of garlic paste
• 2 small shallots diced
• 3 Fresno Peppers diced
• 1 cup of parsley chopped
• 2 tablespoons of red chili paste
• 1/2 of a lemon juiced
• 1 cup EVOO
• Salt and Pepper

Preparation

1. Combine all ingredients in a mixing bowl and place in refrigerator for about 2 hours.

Organic Orzo

Ingredients:

• 1 box Orzo Pasta
• 2 cups Feta Cheese (crumbled)
• 1 yellow pepper diced
• 1 red pepper diced
• 1 1/2 cups Kalamata Olives (pitted)
• 3 tablespoons EVOO
• 3 tablespoons drained capers
• 2 cups chopped green onion
• 1 lemon juiced
• 1 tablespoon Dijon Mustard
• 1 tablespoon ground cumin
• 1 tablespoon ground mustard
• 1 cup EVOO
• 1 tablespoon red wine vinegar

Preparation

1. In a large pot, heat Orzo pasta in salted boiling water for about 12 minutes.
2. Drain pasta and rinse with cold water.
3. Toss pasta with 3 tablespoons of EVOO.
4. Put pasta in a large bowl and add feta,peppers,olives,green onion, capers, lemon juice, vinegar, garlic, oregano, mustard, cumin, and EVOO.
5. Toss gently. Add salt and pepper to taste.
6. Place in fridge for a few hours.
7. Serve with pine nuts on top. ENJOY!!!