Thursday, May 22, 2008

Chicken and Artichoke Pasta Supreme


Did I get your attention? Good, because this is important. It's buttermilk. That's my secret. It is a super ingredient to use in low-fat cooking. I have always used buttermilk in baked goods with great results, and even as a marinade for chicken. But I had never tried using it as part of a sauce until now.
I have to say I was a bit nervous about how it was going to turn out, because I feared that it might curdle or separate. No problems though, it turned out great. The sauce had a nice silky texture and a bit of a tang. Give it a try.

Chicken and Artichoke Pasta Supreme
by Mixed Salad Annie

1 pound chicken boneless skinless chicken breast or breast tenders, cut into small pieces
1 cup buttermilk
1 teaspoon chicken seasoning
4 cloves garlic, chopped (divided)
Sea salt and freshly ground black pepper
1 tablespon extra-virgin olive oil
1 leek, washed, dried and chopped
1/2 pound egg noodles, or your favorite pasta
1 tablespoon kosher salt
2 tablespoons margarine (suggested: Smart Balance Buttery Spread)
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup low sodium chicken stock
1 cup low-fat sharp Cheddar
1/3 cup grated sharp Pecorino Romano cheese
1 can artichoke hearts, drained, rinsed and cut into quarters
2 tablespoons fresh chopped parsley

Place chicken pieces in a resealable plastic bag and add buttermilk, chicken seasoning, 2 cloves chopped garlic and salt and pepper. Marinate at least 1/2 or overnight in the refrigerator.

Place a pot of water on to boil for noodles.

Remove chicken from buttermilk, reserving 1/2 cup of buttermilk and pat chicken pieces dry with paper towels. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add leeks and cook another 3-4 minutes until leeks are tender and chicken is almost cooked through. Remove from pan and reserve.

To boiling pasta water, add kosher salt to season the cooking water and add noodles or pasta. Cook until al dente.

While pasta cooks, re-heat the same pan that the chicken was cooked in over medium heat. Add margarine and melt, then add the remaining 2 cloves of chopped garlic. Cook for 1 minute. Add flour, and whisk together over heat until bubbles form and cook a minute more. Whisk in wine, reduce 30 seconds. Whisk in stock, then reserved 1/2 cup buttermilk. Turn up heat a bit and bring to a boil. Lower heat and add cheeses. Stir until cheese melts into sauce. Simmer over low heat for about 5 minutes. Add the reserved chicken and leeks, artichokes and simmer another 5 minutes. Season with salt and pepper, to taste.

Drain noodles or pasta. Add to chicken mixture and stir to combine.

Adjust seasonings, transfer to a large serving platter, sprinkle with fresh parsley and serve.


Emily said...

Mmm, this looks delicious. I'll have to try using buttermilk for sauces.

Anonymous said...

This looks wonderful! Buttermilk is the secret of all good diets.

Sara said...

That sounds like a great salad. I've cooked with buttermilk a couple of times, but I can never get through the whole carton before it goes bad.

Swati said...

Sounds like a good salad..Using buttermilk was very innovative!!

Annie said...

Edamame, Thanks for the support and I will check out your blog...

Em, Yeah, give it a try. I think you will like it!

Noble Pig, It seems like it would be. And the thing that's great about it is that it doesn't feel like a diet food at all.

Sara, I sometimes have leftover buttermilk as well, but now I just bake up some muffins or make a cake with it. I really like baking with it because it gives the baked goods such a great texture and flavor.

Swati, Thanks, I was proud of myself!