Thursday, September 30, 2010

More chicken...

Well, it's not the next day but it will have to do.
It was a bowtie noodle. Farfally if you like. I use the chicken I hand pulled from the rotisserie and set it aside. I'm not big on portion. It's one ingredient for a whole dish. Dice one small onion and about 3 cloves of garlic and sautee in unsalted butter.
OK, butter. Don't buy salted butter. If it's already salted, you lose a little control over your sodium. Add some rough chopped sundried tomatoes in and some asparagus or broccoli. Add the chicken and then chicken broth(or stock) and let it reduce. Toss in a ladle full of pasta water and toss with the pasta. Finnish it with grated parmesan salt and pepper to taste.


Pulled chicken
sun dried tomatoes
green veggy of choice
chicken broth
pasta water

Don't get hung up on a cup of this and a cup of that. You know what you will eat. You know the portion your family will eat. Adjust the volume of your ingredients to suit your meal. This pasta lands on the table in our home in many different variations. Yet the flavors are much different every time. Anybody up for gnocchi? Look it up. I'll share it with you next time.

No comments:

Post a Comment