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Wednesday, January 11, 2012

Chicken Spaghetinni

This is pretty much my "go to" pasta dish. It's morphed over the years but I've been making it for about 15 years now.....still one of my favorites.

Chicken Spaghetinni
1lbs boneless skinless chicken breast
3/4lbs dried Spaghetinni (if you have trouble finding this you can use Capellini noodles instead)
1/2 teaspoon ground sea salt (I use pink Himalayan)
1/2 teaspoon ground black pepper
1 teaspoon dried crushed parsley
2 cloves garlic minced
2 tablespoons olive oil
1 1/4 cup grated parmesan cheese (measured not weighed)
1 pint heavy whipping cream
1/2 cup of Sun Dried Tomatoes julienned (I use Bella Sun Luci brand but I use the Zesty ones with red pepper. this gives it a kick, but it's still good with regular sun dried tomatoes)
1/4 cup red bell pepper chopped
1/4 cup shredded parmesan cheese

Get out two sauce pans and one saute pan. In one sauce pan fill with water and set on high heat for your noodles. Add the whipping cream to the other sauce pan, then grated cheese and half the garlic. Do not stir, let it all sit on top of the cream and set on the lowest flame setting.

In the saute pan heat oil on medium heat and add chicken, garlic and spices. Stir until chicken is about half way cooked through and add sun dried tomatoes.

Continue to saute until chicken is no longer pink then set flame low, while your noodles are cooking. For the noodles cook according to the directions on the package. 

After your sauce has been on low flame for about 5 to 6 minutes and your chicken is cooked, turn the flame up a bit and whisk until the cheese is melted and well incorporated. Pour sauce in to the saute pan with the chicken and stir gently to incorporate the oil and spices from the chicken.

Once your noodles are cooked and drained, add to your saute pan and turn off the heat. Serve garnished with chopped raw red peppers and shredded parmesan cheese.

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