Kohlrabi and Grilled Chicken Pasta with Fresh Herbed Crema

Kohlrabi and Grilled Chicken Pasta with Fresh Herbed Crema

Anyone familiar with Central Oregon is usually familiar with “The Float”. Specifically the Old Mill to Drake Park Deschutes River float where the mountain runoff waters can cool off even the hottest of Bendites. As we deal with record setting temperatures this late June, I succumbed to battling the horrific parking fiasco that is Downtown Bend for a chance at sweet reprieve on an air mattress in the water, coozie (of sparkling water) in hand 😉 

I have been in air conditioned summer courses at university for the last several years, so I haven’t done the float in ages. I forgot that (literally doing nothing) in the heat will really take it out of you. All I wanted to do was order a pizza, but I refuse to waste anything from the Rainshadow CSA. It would be blasphemy after the amount of work those saints put into providing local produce from arid soil. After a couple more ‘sparkling waters’, I wanted something quick and easy to quell the hunger pang, and satisfy my pizza craving without pizza. This recipe slaps, as the kids say, and it was all done in 20 minutes. 

Kohlrabi and Grilled Chicken Pasta with Fresh Herbed Crema
(Serves 3)

1 cup pasta of choice (I used some little tri-color curly cues)
2 large chicken thighs
1 large kohlrabi bulb, skin removed, diced, leaves reserved
1 bunch scallion, sliced thin, whites and greens separated
4 oz parmigiano reggiano, small rough chopped
½ cup fresh basil leaves, loosely packed
2 Tbsp fresh thyme leaves
2 Tbsp fresh tarragon leaves
3 cloves garlic, roughly chopped
¾ cup heavy cream
½ cup bone broth or chicken stock
Salt and pepper to taste
Bit of high heat oil

  1. Rub the chicken thighs down with a bit of oil, salt and pepper. 
  2. Grill until not quite cooked, about 3 minutes on each side. Set aside. Chop to bite size when cooled.
  3. While doing this, bring several cups of water to a boil on high heat with a few tsps. salt and add pasta. Cook for about 6-7 minutes until al dente. Strain and rinse with cold water. Set aside.
  4. Toss the kohlrabi and white parts of the scallion with a bit of oil on medium high heat in a wok or skillet until golden. Turn the heat off.
  5. Blend kohlrabi leaves, garlic, parmigiano, cream, stock, basil, thyme, and tarragon in a blender. Taste and add salt and pepper to your liking.
  6.  In the kohlrabi pan, add the pasta, chicken, and herbed crema. 
  7. Incorporate all together on med heat. 
  8. Serve with fresh microgreens and edible flowers (optional).