Ok, so between Carlos and I tonight we made a great meal! It was great! I was also inspired by a conversation this morning with a Filipino women who had lived in China and was talking about Asian noodles. Anyway, Carlos wanted to cook chicken and then cook the noodles in the broth (an oriental idea). We also want to thank Karl for letting Carlos try his vegetarian pasta one day with dried tomatoes and capers. We have added them to our seasonings thanks to that! Originally we were going to have the noodles with tomato sauce but we decided that would take too long, besides it was a bit boring. I’m telling you this is good and easy! It is easy, just remember when reading the directions that you are constantly moving between two pans: a noodle/broth pan and saute pan. Ask if you have any questions.
Special Chicken Pesto Pasta
- 1/4 chicken with some skin on it
- 1/4 pound whole wheat spaghetti noodles
- 1 small/medium cauliflower chopped
- 1 medium onion
- 3 medium cloves garlic
- 1/2-1 tablespoon pesto
- 3-4 dried tomatoes (i used the ones in oil)
- olive oil
- capers to taste
- freshly ground pepper
- fresh basil leaves
- a big squirt of soy sauce
First, place 1/4 of a small chicken (one thigh, part of a breast) into a small/medium sized sauce pan. This will now be referred to as pan 1. The chicken should have a little skin on it. Add water to fill about 1/3 of the pan. Add salt and boil for about 10 minutes. While the chicken is cooking, chop onion and saute in about 1 tablespoon of olive oil on medium/high heat in pan 2. Prepare pressed garlic and cauliflower. When the chicken is mostly cooked remove it. Add the noodles to the chicken broth in pan 1 and stir. The broth should cover noodles by only a little. Stir to prevent them from sticking.
In pan 2, add 2 crushed garlic cloves and another 1/2 tablespoon olive oil to the onions. Stir and reduce heat to medium. Take the chicken meat off the bones and add to the onion and garlic with a tablespoon of pesto concentrate in pan 2. Add 3-4 chopped dried tomatoes. Mix.
After the noodles have cooked for about half their cooking time (4-5 minutes) add the cauliflower and add a bit of salt to pan 1. Cook for another 3-4 minutes on medium heat. Then, as the water evaporates more, turn the heat off and leave covered. Any remaining water will continue to be evaporated. While the noodles/cauliflower are finishing cooking, turn off the chicken and finish it by adding any salt, a generous amount of freshly ground pepper, capers and fresh basil. The noodles should have absorbed the water by now so finish them by adding a splash of soy sauce, 1 clove crushed garlic, a dash of pepper and salt to taste. Top the noodles with the chicken pesto mix! It was a winner!