sail away from the safe harbor
by Susan, Zoe Boutique
Remember the post on Anti-Resolutions for 2014 earlier this month? If not, here is a link! One of my promises was to share a recipe with you once a month to help give your dinnertime a little more variety. But first, let me tell you the story about a sailboat and one of the best pasta dishes I’ve ever had.
It was March 2006. I had lost my father 5 months prior. I found myself frequently ill and always exhausted. I had just spent the previous week traveling from DC to Seattle to Miami and back to DC to help close a deal with a very large client for the small technology firm for which I worked. We had committed months ago to take this cruise or otherwise I would have gracefully bowed out. The ship’s first port of call was St. Thomas USVI. At the suggestion of friends, we had booked a day trip on a sailboat called High Pockets. I remember saying to my husband “I don’t have to do anything on this boat, do I?” He confirmed that I did not and after exchanging pleasantries with the other two couples on board, I found a quiet spot at the bow and off we went toward St. John.
As the worries of the previous weeks and months started to fade away, our sailing adventure proved to be everything I had hoped for. As we dropped anchor just off St. John and others jumped in the water to snorkel and swim, I was treated to one of the most wonderful aromas I’ve ever experienced. Little did I know how delicious lunch would be (or how easy it would be to make!) A specialty of the Captain, Kathleen, High Pockets Pasta is one recipe you must add to your dinner repertoire!
High Pockets Pasta (serves 4)
Ingredients:
4 chicken breasts
1/2 cup fresh squeezed lemon juice (~4 lemons)
1/2 cup extra virgin olive oil
2-3 cloves garlic, minced
2-3 scallions, chopped
salt & pepper to taste
1/2 pint grape tomatoes, sliced into halves
2-3 Tbsp fresh basil, chopped
Pasta of your choice (High Pockets used Linguine but you can use anything)
2 Tbsp of Parmesan Cheese
Steps:
Whisk together the lemon juice, EVOO, garlic, scallions, salt and pepper.
Place the chicken in a ziplock bag and pour half of the dressing in with the chicken. Allow chicken to marinade for a couple of hours (or overnight) in the refrigerator.
Cook Pasta as directed on package and grill chicken breasts over medium heat. After cooking, slice up the breasts into bite sized pieces.
Combine the pasta, tomatoes and dressing, chicken, basil, and parmesan cheese.
And you’re done! A tasty, healthy and easy meal that everyone in the family should love!
Wondering how to serve it? Coco Blanca has some beautiful bowls that work perfectly for this type of meal.
Foreground – Stour Serving Bowl – $60
Background – Ascentielle Sterne Bowl – $35
Let me know if you try this dish and what you think! I’ll share a new dish next month.
3 Comments
Sounds really good! And kind of summery with the lemon juice. Jamie Oliver is a big fan of lemon juice dressings.
Ellen
The recipe has “scallions” as part of the marinade but they are not listed with the list of ingredients.
Amount,please
Thank you
Thanks for the heads up, Susan has edited the ingredients list.