Herb-Glazed Cornish Hens with Pasta Recipe

Here's an economical and elegant way to get four dinners from two Cornish game hens. The herbs, sun-dried tomatoes, and Parmesan cheese add a profusion of flavor to not only the poultry, but also the pasta. Omit the pasta and it's a great low-carb entree.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients:

• 2 Cornish game hens
• 1 teaspoon of browning sauce such as Gravy Master or Kitchen Bouquet
• 1 Tablespoons olive oil
• 1 Tablespoons lemon juice
• 1/2 cup (1 stick or 8 Tablespoons) melted butter
• 1/2 cup firmly-packed fresh parsley
• 2 garlic cloves, roughly chopped
• 1/4 cup sun-dried tomatoes packed in oil, drained
• 1/2 cup grated Parmesan cheese (not the canned stuff)
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Freshly ground pepper to taste
• 6 ounces vermicelli pasta

Preparation:

Preheat oven to 375 F. Line a 2-inch deep baking pan with nonstick foil.

Rinse the game hens with cold water and split them in half down the breastbone and back into 4 halves. Pat dry and rub both sides with the browning sauce.

Whisk together olive oil and lemon juice. Spread mixture evenly over split Cornish hens and place in prepared baking pan with skin side up. Wash hands.

Bake for 30 minutes.

While Cornish hens are baking, place butter, parsley, garlic, sun-dried tomatoes, Parmesan cheese, salt, oregano, basil, thyme, and pepper in a heavy-duty blender or food processor. Blend on high until parsley is minced. Transfer to a bowl and stir well. Divide the mixture in half.

When the game hens have cooked for 30 minutes, remove them from the oven and brush with half of the herb mixture. Return to the oven and bake an additional 15 to 20 minutes until nicely browned. Check Cornish hens for doneness by inserting a meat thermometer into the thickest part. It should read 170 degrees F.

Meanwhile, cook the pasta according to package directions. Scoop out and reserve 1/4 cup of the pasta cooking water, then drain the pasta. Toss pasta with the remaining half of the herb mixture and the 1/4 cup reserved pasta water.

To serve, arrange herbed pasta on plates and top with Cornish game hen halves. Serve immediately. Refrigerate any leftovers promptly.

Yield: 4 servings