I saw this pasta primavera dish in my Cook’s Country magazine and thought, ooh, this would be a nice way to use up my last zucchini from my Hungry Harvest box.
But I knew that my family would prefer it with some added protein, so I briefly marinated some chicken breasts in an oil/garlic clove/salt/sugar mixture and cooked them in a skillet.
The verdict: I thought it would be better with more of a sauce.
And if I’d been thinking clearly, my ongoing “everything should have more sauce!” philosophy should sent up a red flag before I tried this recipe.
The problem is that the “sauce” on this is pretty mild…oil, lemon juice, and fresh herbs, basically. It barely counts as a sauce!
So, when I had leftovers yesterday, I added a healthy dose of pesto and I felt like the dish improved by about 83%.
Must. Have. Sauce.
The good thing about this recipe project is that I am learning what types of foods aren’t our thing.
-foods with insufficient sauce levels, especially pasta
-breaded chicken breasts with a mild (er, boring) sauce
So. I’m gonna keep that in mind when I choose my next new recipe!
What new recipe did you try this week?
Tell us about it!
(Did it have enough sauce???)