Saturday, May 26, 2012

Shabbat Dinner: Whole Wheat Pasta with White Wine Vegetable Sauce and Apricot Chicken

I made a couple lovely recipes for dinner last night.  We had a typical Shabbat dinner and it was nice to share my food with my family.  The chicken recipe came out amazing and the pasta recipe was really tasty as well.  Next time, I wouldn't make my own pasta as it was a little too chewy for my taste.  If you try this out let me know what you think!

Apricot Chicken (adapted from All Recipes)

6 chicken breasts
1 1/3 cup low-sodium chicken broth
3/4 cup apricot preserves
1/4 cup low-sodium soy sauce
1 tsp ginger
1/4 tsp red pepper flakes
2 tbsp chopped cilantro
1 tbsp cornstarch
1 tsp water

1. In a small saucepan, heat the chicken broth over medium heat and add in the rest of the ingredients. Allow to simmer until sauce thickens slightly.
2. Place chicken in a 9 by 13 inch dish and pour sauce over the chicken.  Bake at 350 for about 45 minutes or until chicken is cooked through.
Enjoy :)

Homemade Whole Wheat Pasta with a White Wine Mushroom and Broccoli Sauce (adapted from The Realistic Nutritionist)

For the pasta:
3 cups whole wheat flour
6 large eggs
For the sauce:
4 tbsp butter
1 1/2 cups low-sodium vegetable broth
1 1/2 cups dry white wine
8 oz mushrooms, sliced
2 medium onions, chopped
1 1/2 cups broccoli chopped
1 tbsp flour
salt and pepper

1. Make the pasta: In a large bowl, place the flour and create a whole in the middle.  Place the eggs in the whole and mix with a wooden spoon until combined.  Knead dough for about 6-8 minutes or until it is soft and flexible.  Let the dough rest for about 15 minutes.  Bring a large pot of water to a boil and sprinkle in salt.  Roll out the dough as thin as possible and cut thin strips with a pizza cutter. Cook the pasta in the boiling water for about 2-3 minutes (it will cook really fast!). Drain and set aside in a large bowl.
2. Make the sauce: saute the mushrooms, onions, and broccoli in a large saucepan with the butter until the onions start to become translucent and the mushrooms start to brown.  Pour in the wine and cook until evaporated.  Pour in the broth and cook until it reduces by about 1/3.  Add in the flour and salt and pepper to taste.  Continue to cook until the sauce thickens slightly. Pour the sauce over the cooked pasta.
Enjoy :)