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Kaia's Spaghetti con Pollo |
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written
by Kaia Chessen / 07.04.2004 |
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Recipe Name |
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Kaia's Spaghetti con Pollo
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Ingredients |
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One bag spaghetti, one large chicken breast (pollo), olive oil, balsamic vinegar, lemon, salt, garlic, basil (optional), pecorino cheese (optional)
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Instructions |
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First one must hold a giant potluck during which one makes far too much spaghetti. This large bowl of extra spaghetti should be stored in an air-tight container in the fridge (plastic wrap works well), otherwise it will become hard and inedible. Later, when one wishes to make use of this gigantic bowl of spaghetti, he or she should purchase the other necessary ingrediants and prepare for a savory lunch or dinner. One should plan at least an entire day beforehand in order to marinate the chicken properly. At least 24 hours before the planned cooking and devouring of this meal, take a glass bowl or casserole dish and flop the chicken breast in it. Cover the chicken breast with plenty of olive oil and balsamic vinegar and squeeze a lemon wedge onto the mixture. Use your hands to bathe the chicken in this oil/vinegar/lemon concoction until it is evenly smothered. Cover with aluminum foil or plastic wrap and leave in the fridge to bathe in these tasty juices. The next day, remove the chicken and cut into strips. Pour the oil mixture into a frying pan and place the freshly cut chicken back in it's juice. Add a smidgen more olive oil and turn on the stove. Add a few pinches of salt and stir occasionally with a wooden spoon. Take the leftover pasta out of the fridge as well and heat it in another pan, also stirring occasionally. Cut a clove or two of garlic into tiny pieces and add to the chicken while still cooking. When noodles are warm, take off the stove and transfer to a bowl. When chicken's cooked (you can check by removing a large piece and cutting it in half, if it's still pink and slimy, it's not done) pour the entire pan-full of ingredients over the pasta. Cut some fresh basil leaves and sprinkle over the top. You can also grate some pecorino cheese and sprinkle on top if you so desire. Mix thoroughly and enjoy!
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Story |
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This recipe I made up by default. In a desparate attempt to rid ourselves of our leftover pasta, we bought some chicken to add to it. I reminisced to my mother's cullinary wisdom which she had once imparted on me. To keep chicken tender, moist and flavorful, she would always let it soak in Italian salad dressing for a day before cooking it. Lacking Italian salad dressing (I know I have no good excuse, being in Italy. The real reason was that I'm lazy and didn't want to venture down to the market and buy any), I used the next best thing: oil and vinegar. It worked out nicely, and we enjoyed a tasty and filling lunch.
This recipe is by no means gourmet, but it tastes good. One could expect to find something like this at a nice restaurant with a fancy name and a little garnish. It's easy, cheap, and is a good way to finish off leftover spaghetti!
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