Hurricane Irene, New York City, 2011. Guide to survival:
1. Dress prepared.
2. Stock up on plenty of water, canned goods, and non-perishables. (beans, boxed rice milk, crispy brown rice cereal, chips, fruit that does not require refrigeration, etc.)
3. Make a big meal while you still have power.
4. Plumbing will also be down. Save water. Drink wine. (I thank God every day this is gluten-free.)
5. Look outside before it’s too dangerous to stand by a window.
Now that we’ve solidified that I intend on enjoying my candlelit nights, delectable cuisine inside, and be dressed in goggles for the whole show, I will share the Bubble Child approved “last meal”, if you will. If this was, in fact, my last meal? I would die happy.
This Tarragon Chicken is SOO… delicious, and does not contain any of the cream or potential gluten that one would typically find in a restaurant that can be a bit harsh on most Bubble Children. (I mean, we’re already going through a hurricane here, people. How hard on ourselves do we want to be?!) The cheese pasta is a nice, light compliment to the succulent chicken, and is both gluten-free (rice pasta), and easier for those with lactose intolerances to digest, as it uses only goat’s milk cheese, not that from the milk of cows.
Tarragon White Wine Chicken and Goat Cheese Pasta
For the chicken:
2 chicken breasts, washed, dried
2 tbs. extra virgin olive oil
1 small, sweet onion (yellow or very sweet white), thinly sliced
3 tbs. chopped fresh tarragon
2 large cloves garlic, minced
2 tbs. white wine
1/4 tsp. sea salt
pepper to taste
3 cups cooked rice pasta shells (I use Organ Garlic & Parsley Rice Pasta, available online)
1/2 cup Goat Boucheron cheese (or any soft goat’s milk cheese)
1/4 cup grated aged goat’s cheese (5 months or more is ideal)
pepper to taste
Preparation time: 8-10 minutes
Cook time: 25 minutes
- Pre-heat oven to 375 degrees Fahrenheit.
- Prepare the pasta: in a medium saucepan, heat the 1/2 cup soft goat’s milk cheese over medium low heat. Add in aged goat’s cheese. Stir until melted and completely blended. Remove from heat. Add cooked pasta (prepared according to package’s directions) directly to melted cheese mixture. Stir until combined. Pour cheesy pasta into a bread baking dish (this is the perfect size for two people) and set aside.
- Prepare chicken: Oil a casserole dish/baking pan with 2 tbs. olive oil. Place chicken breasts on oiled surface, and flip a few times to coat completely. Set aside for a moment.
- In small bowl, combine onion, tarragon, garlic, white wine, sea salt, and pepper. Pour herb mixture over oiled chicken breasts.
- Place both pasta and chicken in oven at the same time. Cook for 25 minutes, or until chicken and cheese on pasta are both browned, and chicken is not pink on the inside.
- Remove, let cool for about 3 minutes, and serve with some leafy greens.
*For severe dairy allergy or sensitivity, omit cheese, and simply toss cooked pasta in 2 tbs. extra virgin olive oil, 1 tbs. dried basil, 2 cloves minced garlic, 1/4 tsp. sea salt, and pepper to taste.
Happy swimming, my friends.