Jenny Pasta & Flaming French Bread

This may sound like a very vain and pridefully self-named pasta, but let me explain its origin before anyone jumps to any conclusions. You see, there was once this girl named Megan the Baker who had a one-eyed cat (the cat really has nothing to do with this recipe, but Blanche is indescribably splendiferous); and who loved cooking with walnut oil. So on one fateful afternoon, when she discovered I had no lunch, she kindly offered to cook for me; this recipe is the result. It was love at first bite! When I asked for a recipe to recreate the lovely pasta, it arrived entitled, "Jenny Pasta," which was perfect of course, because it is now my absolute favorite! The delightful ballet of flavors coupled with the quick preparation time is sure to make this a hit with anyone wanting an impressive weeknight meal. Furthermore, what is absolutely amazing about Walnut oil is that it is rich in Omega 3s! So eat up!
Megan, my dear friend, this is for you...

Prep Time: 20min max! (with you in mind, Monica!)

Ingredients

• 1/2 lb Orzo pasta
• 2-4 boneless chicken breasts, cooked and cubed (boil or saute)
• 3-4 Roma tomatoes, chopped
• 2 minced garlic cloves
• feta cheese (as much as you think you can handle... the more the tastier!)
• 1/2 C. Walnut Oil (pasta-pairing perfection!)
• 2tsp (or more to taste) balsamic vinegar
• 2 Tbsp lemon juice
• Sea salt, black pepper, paprika, ground ginger, ALL to taste

The How-To

1. Bring salted water to boil in medium sized pot; cook Orzo al dente. Drain and set aside.
2. While the pasta cooks, saute the tomatoes until they are tender and delightful.
3. Whisk together the walnut oil, balsamic vinegar, garlic, and lemon juice. Set aside. (NOTE: Do not cook the walnut oil over flame- this oil is sensitive and you want to keep its chemical content and Omega-3s safe from heat; it does not need to be heated at all for this recipe)
4. In a cool bowl, combine all ingredients. Add feta and listed seasons according to taste. (Depending on how "al dente" your Orzo is, you may need more walnut oil; BUT, this is more of a dry pasta, so you want the vinaigrette affect, not saucey.)
5. Lastly, in the words of Megan-Dear, "Proceed to stuff your face with tastiness"

When I make this for hungry tummies, I serve it with rosemary french bread, which is really quite scrumptious and is easy as pie. But then, pie is not so easy, so it is easy as... dirt. Dirt is easy.

ROSEMARY FRENCH BREAD

• Cut loaf in half length-wise and coat with one entire stick of butter (yes, the whole thing; yes, butter, NOT margarine!)
• Sprinkle fresh or dried rosemary leaves here and there and until Kingdom Come! ... or to taste.
• Bake at 350F for about 10 minutes, or until the butter is melting into the bread.
• Crank on the broiler and broil the bread for 3 to 5 minutes, keeping a VERY close eye on it the whole time. It is very important to not be distracted in conversation with handsome men in your kitchen, because after 5 minutes, your oven will be on fire... and that is no good, and then your knightly man will run through the house with flaming french bread to the backdoor...)
• The bread is done broiling when the butter has turned a kind of burnt-brown/almost blackened color; the flavor really kicks into high gear at this point... do not be afraid of the char! Mmm!
• Slice into strips and serve immediately with pasta

I hope you all enjoy this pasta as much as I do. It was truly a stroke of genius, and I aspire to Megan the Baker in all things food (and sewing). And I truly hope you do not flame my rosemary bread... it is delish!