Saturday’s trip to the Central New York Regional Market yielded more than just tomatoes and cheese. We made a stop at one of the better kept secrets at in the third barn: Flour City Pasta. They set up shop near the North doors in the C Shed, hauling about 20-30 different varieties of homemade dry pasta to Syracuse each week from its homebase in Fairport. I’ve extolled their virtues in the past and have used their products before (three words: sweet potato orzo). During our stop, The Wife pointed out the lime cilantro fettuccine with the look my daughter gets when I open the cabinet with the Goldfish crackers. I picked up a half-pound…anything to please The Wife. At $8 a pound, it’s a little steep but the quality is undeniable.
The upshot of dinner is that it is pretty low in fat; only the one gram per 1/4 lb. serving of pasta and one and a half in each of the two chicken breasts I added. Dinner may have actually been, gasp, healthy.
WHAT WORKED: Just for fun, I marinated the chicken breasts with slices of orange and lemon. Then when I cooked them, I put fruit slices on the top and bottom of the chicken breasts. The chicken was really juicy and absorbed the fruit well.
WHAT DIDN’T: Nothing.
WHAT DID THE WIFE SAY: “You have to really like citrus fruit to enjoy this.” She does.
WILL IT MAKE ANOTHER APPEARANCE: Yes, but I’ll cut the honey back. It was almost too sweet.
Lime cilantro fettuccine with chicken
Adapted from Flour City Pasta
- Two boneless, skinless chicken breasts, or 8 oz. of roasted chicken, cubed or coarsely chopped
- 1 lb. Flour City Pasta Lime Cilantro Fettuccine
- Juice from an orange, lemon and lime
- Grated zest of an orange, lemon and lime
- 2 tbsp. honey
- 3 tbsp. fresh cilantro, finely chopped
In the meantime, combine the citrus juice and zest in a bowl. Add the honey and cilantro and whisk. Toss with the hot pasta and chicken.