We got fresh pasta and spaghetti sauce this week. I was ready to make a pasta dish on Wednesday, since I had all the ingredients on hand. My usual pasta dish is chicken spaghetti, with chicken breasts cooked on the Foreman Grill and cut up into little pieces before being thrown in the sauce. The Foreman doesn't do a great job, the chicken ends up dry, but it's easy and works for this meal. I wouldn't eat grilled chicken by itself cooked that way.
The chicken breasts I had were from the Fair Shares chicken last week. I was determined to make good use of them, with how I prepared them. The Foreman Grill technique was not good enough. I marinated the chicken in balsamic vinegar, olive oil, garlic, some salt and pepper, and I cooked it in my grill pan. It turned out really well.
I went ahead with my usual addition to this meal. I cut up a bell pepper, microwaved it, and stirred the pieces into the sauce. It worked well with this sweet spaghetti sauce.
The final piece to this meal was the sun-dried tomato bread. Roy mentioned that this meal probably had the most food sourced from Fair Shares since we started. For the salad, we used the remainder of last week's mixed green lettuce, a mint leaf, olive oil, and a scallion. For dinner, we used the fettuccine, spaghetti sauce, chicken, and bread. Only the butter, bell pepper, and parmesan cheese came from the store.
Just like the last time we got pasta from Fair Shares, I cooked it all and we had half of it left over.
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