Ever since the wonder and magic of the Blueberry Lemon Vanilla Cream Pie I made, I’ve had visions of blueberry fairies dancing in my head.
Really, I’ve just been dreaming of other ways I can infuse that beautiful blue-purple-indigo hue into my food.
Pasta.
Lots a pasta!
To be honest, I am a little disappointed at the lack of color this time.
I chose to use fresh blueberries in the pasta dough, rather than dehydrated or freeze dried. While the flavor remains tremendous, particularly paired with tangy lemon, spicy pepper, and zingy feta, the color is dull.
Thus, in retrospect, I would suggest and WILL DO the intense concentration of the berry powder in the future.
And possibly…a strawberry spaghetti with a basil balsamic glaze…what do you think?
Blueberry Fettuccine & Lemon Pepper Chicken
2 large chicken breasts
juice and zest of 1 lemon
sea salt and lots of freshly ground pepper
1 cup all purpose flour + for dusting
1 egg
4 oz. fresh blueberries
2 Tbs. olive oil
1/4 cup feta cheese
Preheat the oven to 425 degrees. Drizzle the chicken breasts with lemon juice, salt, and pat down with lots of pepper. Bake, covered, for about 45 minutes.
Meanwhile, puree the blueberries in the food processor.
Add the egg and flour and process into a dough ball. Add enough flour so that the dough is NOT sticky.
Allow to rest for about 10 minutes.
Use a pasta machine to roll out long sheets and then cut into noodles, or roll and cut by hand.
Bring a large pot of salted water to a boil.
Add the pasta noodles and cook for 3 minutes.
Drain.
Toss with olive oil.
Remove chicken from the oven and place atop the noodles. Sprinkle with lemon zest and feta cheese.
