Versatility in the Springtime

Spring is officially here and with it comes an abundance of daylight hours, fresh herbs and in-season veggies. The recipe I’m sharing with you today takes into account of all of the above as well as the fact that with spring often comes an increase in the amount of time spent on extra-curricular activities, which can put any cook in a time crunch to get a meal on the table to accommodate the revolving door of family members with varied schedules. The key to this dish is, in a word, versatility. In my experience, the more hectic the schedule the more challenged I am to get something on the table that appeals to all the various taste buds that live here. What I like about this recipe is that it can be served as a meat with two sides or a one dish wonder.

The basic premise is simple. A simple seasoned chicken breast paired with your pasta of choice, accompanied by two vegetables – one red, one green – all topped with your favorite sauce. Here’s the version I like the best, but I have enjoyed experimenting with the seasonings and vegetables I pair with it.

Pan Seared Chicken with Penne Pasta & Vegetables

6 boneless, skinless chicken breasts
1 stick butter, softened
2 tablespoons fresh basil, chopped
1 pint grape tomatoes
2 (14 oz.) cans quartered artichoke hearts, drained
1 box penne pasta
2 (15 oz.) jars Alfredo sauce
salt & pepper to taste


Preheat oven to 425 degrees. Combine softened butter with chopped basil and let stand for at least an hour, if not more, to flavor the butter. While that’s sitting, put grape tomatoes in a baking dish in a single layer. Season with salt & pepper and drizzle with olive oil. Roast tomatoes until they start to break down, about 40 minutes, stirring every 10 minutes to promote even roasting. (This can be done well ahead of time in advance, the tomatoes refrigerated then added in later.)

In a large, non-stick skillet heated to medium-high heat, drizzle about a tablespoon of olive oil. Slather basil butter on each chicken breast. Season with salt & pepper. Place chicken in skillet, making sure both sides are seasoned. Cook each side until a deep golden brown. While chicken is cooking, bring pasta to a boil and cook according to package directions. Drain. Once chicken is done, remove from pan and reduce heat to medium. Let chicken rest 10 minutes before cutting. Cut into strips or you can leave it whole and place it on top. While chicken is cooling, place roasted tomatoes and drained artichoke hearts in skillet, stirring to remove pan drippings and combine seasonings. In large casserole dish, combine pasta, vegetables from skillet, sauce (as much or as little as you like) and chicken. Stir to combine. (Serves 6)