Look at me go!
So I was inspired to do some cooking and baking today so I figured I may as well keep on trucking and do some blogging. Hence this blog post. # 3 for today (so far).
Plus tonights supper inspired me. It was amazing. Delish. Incredible. Now please don’t think I am bragging about my stupendous self…I did not create this dish. I simply found and followed a recipe. Um. Well. With a couple of tweaks. I can’t help myself. Seriously. Its a compulsion. And as we all know by now, I have issues. Don’t judge, we all have issues of some sort. And if you aren’t judging, thank you and c’mon….shake your meds with me. YAY!!!!
I digress. Supper was super, duper yummy in my tummy. And fairly simple. Not as easy as opening a can of Alphaghetti but easier then Peking Duck. Also let me tell you, this was THE best pasta dish I have had in years. Probably in the past 15 years. In my home or in a restaurant.
I found the recipe on Pinterest (suprise!) and the picture looked so tasty I knew I had to try it at some point (see original blog post here: http://godofscrumprecipes.tumblr.com/post/21100317594/spaghetti-in-garlic-gravy-with-herbs-and-lemon). When I posted a picture on Facebook of it someone asked what it was and all I could remember was spaghetti in garlic gravy…and that it had chicken in it. Hence the title. Oh and yes, I know i’m annoying, posting pics on Facebook about what i’m eating. 3/4 of my ‘friends’ don’t care but the rest like to come here for recipes so…HI GUYS!!
You can cook this! It just takes a little planning and a few steps. And a zester.
What you will need:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks) I used less, only 2 breasts because it was just for me. And i’m cheap.
For the marinade:
1 1/2 tsp dried thyme (or 2 fresh chopped)
1 1/2 tsp dried rosemary, chopped (or 2 fresh chopped)
Zest of 1 lemon
Juice of ½ a lemon
2 Tbsps extra virgin olive oil
1 tsp coarse salt (not table salt…i used the grinder)
½ tsp fresh cracked black pepper
2 Tbsps extra virgin olive oil (to sauté the marinated chicken)
Put all the marinade ingredients in a bowl and add the cubed chicken.
I then transfer it to a Ziploc bag and refrigerate it. If making this right away then marinate a minimum of 20 minutes. If you have the foresight, try to marinate 3-4 hrs. Its soooooooo good! The original blogger suggests overnight. If you leave it overnight you will take the baggie out of the fridge and think you already cooked the chicken. The acid in the lemon actually starts to cook the meat. If you leave it overnight the chicken will start to get mushy and I got a problem with certain textures. Mushy chicken is one of them.
Wow. The spices on the chicken make it match my counter. Its like food ‘Where’s Waldo?’
For the garlic gravy you will need:
1/4 cup butter (DO NOT SUBSTITUTE)
2 Tbsps extra virgin olive oil
4 large cloves garlic, finely minced (I cheated tonight because I thought I had fresh but didn’t so I used jarred)
2 Tbsps all-purpose flour
2 ½ cups chicken stock
1 Tbsp dried basil
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle on top finished dish)
½ cup grated parmesan cheese (to sprinkle on the finished dish)
a squeeze of lemon (about 1 1/2 tsps…the original recipe did not call for this but I felt it was sorely needed to cut some of the butter flavor. It needed acid)
2 cups whole cherry tomatoes ( I used grape tomatoes because they were the purpose for trying this recipe. I had these semi-wilted, sad looking grape tomatoes in my fridge and the darn things are so expensive by GOD I was using them)
Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
I found the chicken was uber juicy so once it was cooked through, I drained off the excess liquid and browned it a little. I then cut it into smaller pieces to spread it around. Even though it’s just me I don’t want all the meat in one bowlful and have none in the next.
I followed the original blogger to a T at this point:
“Place sauté pan over medium heat and add butter and olive oil.
- Saute garlic until fragrant and soft.
- Add the flour and cook for a minute.
- Add chicken stock and simmer gravy until thickened then add the chopped basil.
- Season with salt and pepper.”
It ended up looking like soup. Not nearly the thick “sauce” I had expected. It tasted delicious but looked a hot mess.
So I took another heaping tablespoon of flour and added it to some margarine I heated (about a tablespoon) on the stovetop.
Was a pretty loose roux but it should work.
After adding the roux it started to look better.
SO I added the chicken
And the cooked noodles
I also decided at this point it needed onions. Everything I cook has onions. I love onions.
Since the original recipe didn’t have onions I went for a mild one. Green onions. I always have green onions (did you know you can grown them on your window sill in a glass of water? Seriously.)
But it was still a little more saucy then I like (and this was even after taking out THIS much sauce for reheating purposes)
so I added more cooked noodles and the chopped grape tomatoes and the green onions.
This. Was. Amazing.
I’m going for seconds. Now.
I hope you enjoy.
love, peace & chicken grease,
- A Cooped Up Chick
EDIT: Ok. So now that i’ve had my second plate I will tell you WHY I like this recipe so much. By adding the noodles INTO the saute pan it TOTALLY coats each and every strand of Spaghettini so that even if you have a mouthful of ONLY noodles it still has oodles of flavor. Garlicky, buttery, lemony goodness. Go make this. Now. Or as soon as you can.