Today I am posting savory twist on French sweet dessert. Actually, I had older Rachel Ray’s Mag and found the recipe.

I made it my own with slight adoption from her original idea and recipe. It was such a nice dinner to serve it to my family that I already have other ideas on how to change and add perhaps some peppers and mushrooms. I think it would give fantastic taste too. 

The first reaction of my dear hubby and kids was: “what kind of meal is this?” Not very good reaction looking at their faces, but when they tried it everything was eaten very fast, which made me, of course, happy.

Especially when my little one said: ” you are the best chef in the world”..ahem! I am not a chef but I always take his compliments to my heart, wouldn’t you?!

Anyhow, this is very easy, delicious and many of you probably have those ingredients in your fridge and pantry which I will say again you can add whatever you wish and even leftover rotisserie chicken that by the way Rachel R. used in her recipe. 

I will post here her Basic Batter too with some changes, and you can use this batter for fritters, or make something sweet by adding some sugar with blueberries or cherries. 

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Savory Chicken and Sun-Dried Tomatoes Clafoutis

Course Breakfast, Brunch, Side Dish

Cuisine American, French

Keyword baking, chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Tbs. Oil/I used Olive Oil
• ½ Chicken Breast cubed /or rotisserie chicken
• 3 Scallions green onions, chopped
• 5 Sun-Dried Tomatoes packed in oil; drained and thinly sliced
• 4 Garlic cloves  finely minced
• Sea Salt and Pepper just a sprinkle to taste
• ½ cups  ½-in Baguette cubed
• 1/4 tsp. Dry Basil
• ½ cup Chicken Broth
• 1 ½ cups of Basic Batter recipe Bellow

Basic Batter:

• 3 Large Eggs
• 1/3 tbs. Baking Powder
• 1/4 tbs. Sugar
• 1/4 tbs. Sea Salt
• 1 ½  Tbs. Butter melted
• 1 Cup Milk
• 1 Cup Flour

Instructions

1. Mix eggs, baking powder, sugar, salt; Add melted butter, milk and Flour and mix until smooth.
2. This is when using raw chicken breast; Wash and cut chicken breast half into cubes, preheat oil in the skillet on the stove. Add chicken and cook until it’s not pink anymore.
3. Add chopped scallions, finely minced garlic and sun-dried tomatoes (this is a good time to add more ingredients if you desire). Season it with just a little bit of sea salt and pepper to taste; sprinkle about 1/4 tsp. of dried basil on top.
4. Cube the Baguette, stir to soak all the oil and then pour chicken stock. As soon as it boils, pours the basic batter on top of it, pushes all the bread cubes down so it can be soaked in batter and transfer to the preheated oven (375F/190C).
5. Cover it with Alum. foil for the first 15 minutes, take it off and bake 15-20 more minutes or until golden brown and done. If it looks pale but it’s done you can turn on the broiler for less then a minute and let it get a bit golden on top.
6. Take it out of the oven and place that Alum back on the dish until ready to be served.
7. You can serve it with salad on the side.

Recipe Notes

The recipe was calling for 5 TBS. of butter for the basic batter, but 1 ½ Tbs. was just fine for me; Also she was using 1 more TBS. with 1 Tbs. of olive oil for chicken which I omit the butter and just used oil. I think it would be too heavy with all the additional butter and I was right. But if you want to add more you are more then welcome. I added Scallions instead of the yellow onion and added a bit of basil which was not in the original recipe but gave a nice aroma to mine.

Last week I woke up with a thought of the fresh vegetables with slightly creamy spaghetti. Well, in particular, these delicious Green Vegetable Summer Spaghetti.

I know all the foodies have dreams about food… we can smell it in our dreams and sometimes even taste.

After our typical mid-morning breakfast, we went grocery shopping for ingredients that I needed for my green vegetable summer spaghetti recipe. Even though my husband had to go to work that night, I had a pleasure enjoying it all by myself.

While I was watching the sunset from my dining room going down behind the highest hill. It seemed not that far away looking with my naked eyes, each bite of this pasta was amazingly delicious.

The kids were, of course, having way too much fun at the pool with my in-laws, so I had an evening all to myself. It is nice from time to time just to have that kind of calm dinners to enjoy and collect your thoughts.

CLICK HERE FOR MORE PASTA RECIPES

Some girls or women love to go and have a massage, some maybe pedicures, or go dancing, but I just love to have peaceful evenings without anybody disturbing me. I feel grateful that I can have those moments every once in a while.

For my dinner idea, I had just what I was dreaming about. Green Vegetable Summer Spaghetti. Plain and simple; It is meatless, which we all need every once in a while, and with all the greens it is still full of nutrition.

I felt like it was comfortably hugging my stomach. It is probably the most basic dinner that you can make in a very short period of time.

While I was putting all the veggies in the pan to stir-fry, the aroma was just incredibly pleasant, making me even more hungry.

I make this often, and usually without sauce. This way is quicker, and of course, sometimes I really do not want to eat dairy or heavy tomato-based sauce.

I really love the combo of cheese and butter. So I ended up adding just a bit of unsalted butter and shaved parm cheese to satisfy my taste buds.

It just gave my sexy pasta enough of oomph to go from ordinary to extraordinary.

I did a photo-shoot and then my dinner finally made it to the table. Let me show you how to do it so you can enjoy it too. I really hope you guys like this pasta much we enjoy it.

YOU can check one my favorites: Spaghetti Aglio e olio

If you try Green Vegetable Summer Spaghetti or any other recipe from my blog please tag on on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you!!!

Yield: Serves 6

Green Vegetable Summer Spaghetti

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Green Vegetable Summer Spaghetti i a simple meal; It is meatless, which we all need every once in a while, and with all the greens it is still full of nutrition.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound Spaghetti (1 pack/ I used gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 Garlic cloves smashed and minced
• 3 green onions, chopped
• 1 cup fresh or frozen broccoli, florets
• 2 cups spinach, fresh or about 8 oz frozen
• 1 cup frozen peas
• 6 mushrooms, sliced
• Sprinkle of crushed red pepper
• Pinch of teaspoon salt + for the pasta water
• Pinch of Ground Black Pepper
• Shaved parm cheese to taste
• Add Herbs of your choice

Instructions

1. Boil salted Water and drop the pasta in; while pasta is cooking start preparing vegetables. Reserve 1/4 cup of pasta water after cooking.
2. Wash all the vegetables first and smash and mince the garlic, slice green onions, cut broccoli florets separating it from the root, you may slice root as well to minimise food waste, and lastly slice mushrooms. You may use frozen broccoli and spinach. The measurements are approximate; you may add more or less vegetables. IF you are using frozen peas, as they freeze them at the peak of the season. So just place them in the bowl with water to slightly defrost.
3. Add the oil and butter in the saute pan and start with stir frying garlic and green onions for a 20 to 30 seconds on medium temperature. Add all the other vegetables and just toss and stir fry until it is cooked through. We do not want mashed vegetables so saute for about 2 to 3 minutes.
4. Season the vegetables with salt, pepper, sprinkle of red crushed pepper and toss in bit of dry herbs of you wish such as thyme or oregano. I used Za'atar before and it is quite tasty.
5. Once the pasta is done, drain it, reserving 1/4 cup of water. Drop in the pan with vegetables, add that reserved 1/4 cup of pasta water in the saute pan and toss to coat everything.
6. Add some shaved parm cheese and serve immediately!

Notes

If you are VEGAN or do not eat dairy, then just add everything with dairy free butter, You may use egg-free pasta, or gluten-free, whatever your diet requires.

You can place it in the fridge in airtight container. Use it within 2 to 3 days. 

Measuring pasta is not all that hard, hold it in between the index finger and the thumb making a circle around the pasta. For each adult consider a portion about the size of a nickel. For the larger appetite makes a portion of either 2 nickels or a quarter. On the other hand, for my boys about 1/4 of the pack or more. We just love pasta.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Simple, delicious and so easy pasta that could be transformed into an extraordinary restaurant quality dish. We love pasta, and I often plan romantic dinners despite having 3 kids.

I just love sharing delicious meals with my husband. Even though pasta can be pretty messy, for me it screams romantic dinner. 

Click here for more delicious pasta recipes

As you can see extremely simple, but umami is there, so I know you will love it too. Why don’t you try making it for your honey, for yourself or for family and friends?

You can add anything that you like, for example, you can add any kind of mushrooms or tomatoes… Addition of chicken perhaps, or fish on the side.

Cheese is up to you because as much as cheese adds the flavor, you won’t be missing it for this dish at all, but if you like cheese I don’t see a reason why not!

The other suggestion that I would like to mention is that you can oven roast garlic, mushrooms, and tomatoes for about 20-30 minutes, puree and just mix with the olive oil and some of that pasta water.

It will enhance the flavor and the aroma, and the more you eat taste gets richer.

Experiment, taste and enjoy!  

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Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Course Main Course

Cuisine American, Italian

Keyword pasta, meatless, skillet dinner

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 pack Spinach Fettuccine handmade and or you can make any Fettuccine that you have in your pantry /+ salt to season the water and 1/2 tsp oil
• 3 Tbs. Olive oil
• 1/2 lb Mushrooms sliced
• 1 pack Cherry Tomatoes sliced or halved
• 2 Garlic Cloves
• Dry Italian Herbs Mix to taste
• Salt and Pepper to taste

Garnish

• Fresh Basil
• Parmigiana Cheese

Instructions

1. Boil water and add salt, with a drizzle of oil.  Drop pasta and follow instruction on the package. for handmade pasta, you will need about 5-7 minutes until done.

2. While you wait for the pasta to cook start sauteing – first minced garlic to infuse the oil, then add mushroom slices, tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste. Do not burn it. Turn the temperature down to medium-low. 

3. As soon as fettuccine is done, drain but reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to get it well coated, then add pasta water, cover and let it cook for an additional minute under the lid. Add more seasoning IF NEEDED!

4. Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired

   Serve immediately!
   

Recipe Notes

Note: If you are going to use a pasta that is not handmade your cooking time will increase. If you have fewer people around your table use less pasta. TIP* Add 1 teaspoon of vinegar into seasoned water for pasta. Pasta will be glossy but you will not taste or smell the vinegar when the dish is complete!