On Monday I made Chicken and Pasta with a Creamy Walnut Sauce. You blend walnuts, garlic, salt and pepper, a dash of cayenne, a little broth, parsley, and lemon juice to make the sauce. Then you boil water, add pasta, add broccoli and red pepper strips a few minutes later to steam them, and saute chicken separately. Drain the water, add the chicken and the sauce to the pasta and vegetables, and you have dinner.
I really enjoyed this, but in the future I’ll actually make it as a vegetarian meal. The chicken didn’t really add anything to the meal. In contrast, there were a few walnuts that didn’t get ground up well enough, and biting into those was delightful. I used extra broccoli and extra red pepper strips, which also added a lot to the dish and probably lessened the impact of the chicken. This dish felt very healthy. When I make this again, I will double the sauce, add the extra broccoli and red pepper, and omit the chicken.