Of all the real food blogs, Nourished Kitchen is my favorite right now. I love Jenny’s old world recipes with all their bold flavors, like Preserved Lemon & Mint Aioli. And then there are her zesty, I-Can’t-Believe-You-Can-Make-This-At-Home recipes like her Homemade Horseradish.

Thanks to Jenny my cravings are on a bold and zesty kick. With that in mind, I’d like to share with you one of my favorite homemade pastas.

Mediterranean Pasta With Basil, Sundried Tomatoes &  Capers

Ingredients:

• ½ lb chicken breast, baked and diced into small pieces
• 12 oz brown rice pasta
• ½ cup butter – pastured if available
• ½ cup olive oil
• 4 tbsp sundried tomatoes (about 7-8), chopped
• 1 tbsp garlic
• 2 tbsp fresh basil, chopped
• 1 cup diced tomatoes
• 2 tbsp capers
• ¼ to ½ cup parmesan cheese (we’ve also used mozzarella and mild white cheddar)

Instructions:

1. Boil water for pasta and cook until tender
2. To start the sauce, melt butter in a saucepan on low heat
3. When the butter has melted add the olive oil, sundried tomatoes and garlic. Sautee on low for 2-3 minutes
4. Next, add fresh tomatoes, basil and capers. Sautee for 5 minutes on low to medium heat.
5. Add chicken and mix until it is completely coated in sauce.
6. Pour sauce over pasta and sprinkle parmesan cheese over the top.
7. Enjoy!!!

Similar Posts:

• Summer Chicken & Basil Soup
• Pesto Pasta With Chicken
• Scallop and Saffron Soup