Now, let's stop a minute and play Eye Spy.
Do you notice anything missing? Just possibly, something that happens to be another core ingredient?
... Yep, that would be the absent Sun Dried tomatoes! They were AWOL, so some quick thinking on my mum's part suggested slicing fresh tomatoes and baking them under the broiler. Brilliant improvisation, and meal saved!
Lesson learned? Sometimes, in life, we are forced to deviate from our original plans and step outside of our comfort zones. To have to be flexible and make substitutions or alterations. When faced with this kind of uncomfortableness, it's all about the approach and response.
Leave room for a plan B. Let your imagination run. Find a way to be creative (even if you've long since written yourself off from possessing any artsy genetics, they're bound to be there!). Add a new ingredient. You might be surprised to find this quite liberating!
Chicken with Sun-Dried Tomato Pesto Linguine
Yields: 4 servings
- 1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
- 1/2 cup grated Romano cheese or Parmesan cheese
- 1/4 cup chopped fresh basil or 1 tablespoon dried
- 2 T. pine nuts, toasted
- 3 garlic cloves
- 3/4 cup olive oil
- 3/4 pound linguine pasta
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.