Food photography, here I come......or not.

Ok, so I am not ready to work for Martha Stewart Living just yet =/  Taking pictures of food isn't as easy as one might think.  I mean you want it look as good as it tastes, right?  I'm not sure if I achieved that.  Anyways this is Chicken Pasta Primavera and it was delicious.  I have included the recipe at the bottom.

1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch
1 green bell pepper, cut into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced
1 (10 ounce) can diced tomatoes with
green chile peppers 1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast
halves - cut into bite size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

In addition, I also add 1 can of tomato sauce, zucchini, and season the chicken.

1. In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.
ALL RIGHTS RESERVED © 2010 Printed from 11/17/2010


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