Tuesday, October 12, 2010

The Black Pepper Chicken Pasta

This one goes out to my newly-married work sidekick Lauren Soule. Maybe some day I'll get to be her sidekick instead. For now though, she's back from her honeymoon and to continue honouring her request for more things she can eat, here's a chicken pasta. That combines TWO requested things.

You might notice that I don't post absolutely everything I make. It's not all good, sometimes I forget to photograph stuff, or as is often the case I have leftovers. I'm not that keen to cover leftovers recipes here (and I don't count tacos!), but this one was too good.

Here I used a leftover piece of The Black Prince Chicken. Diced into quarter inch pieces, this fit perfectly in my small saucepan.

Heat over medium and add a cup of chicken broth. Simmer for ten minutes. 

Chop up half an onion and add to the simmering mixture. After a few minutes, add the frozen pearl onions. Trust me, this did not make it too oniony.

The damn pasta's always trying to escape. 

When the pasta's al dente (a real al dente, not that American al dente that's all flaccid), drain and put back in the pot with the chicken and onion mixture. Add about a teaspoon of fresh ground pepper, a half cup of grated parmesan, and top with dried parsley.

Yummo. This turns out to be a little on the dry side, which is absolutely fine with me. All the flavours of the chicken that weren't fine on their own in yesterday's recipe came together in this to make a perfect pasta. Somehow it reminded me of a white clam sauce.

Your soundtrack for this entry: MGMT - Pieces of What

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