I had a meat thermometer at one point in time, I have no idea what happened to it. I'll give the Wishbone Italian a shot, but do you also have other recommendations for a marinade?
That's a neat little "trick" for the chicken and pasta. Bowtie pasta is a "win" with my daughters, though they call them "butterflies". Is there a sauce you recommend? I know from prior experience my daughters won't eat pasta without sauce.
Depends on their tastes. I use salt and pepper, olive oil and butter along with the Parmesan but it leaves the pasta moist and flavorful, not drenched in some heavier sauce the way some people abuse salads.
Another relatively light sauce...
Take the following:
1/4 tsp oregano
1/4 tsp basil
1/4 tsp minced garlic
1/4 cup chicken broth
1/4 cup of butter
3 tablespoons lemon juice
Don't confuse the cups with tsps.
Melt the butter over medium heat.
Stir in the broth, followed by the rest of the ingredients.
Bring that to a simmer (a bubble or two beginning here and there). Then lower the heat to medium-low, maybe 9 o'clock again.
Should take about five to seven minutes to thicken. Could be less, depending on your relation to sea level.
You'll want to add a little salt to taste.
Should have a buttery-lemon flavor that goes well with chicken and pasta. You can also use this recipe with the whole breast pan idea, cutting the done chicken into cooked strips and nestling them in the pasta after you've put some of the sauce on it. Throw in a light salad and you have a fine, quick meal for the summer.
Recipe 3:
Same pasta.
Cut up skinless chicken breasts into bite sized chunks.
Mince two cloves of garlic.
Take around 1/3 cup of oil packed sun dried tomatoes: cut them into thin strips.
1/2 cup pesto sauce
Crushed red pepper.
Heat a tsp of olive oil in a large skillet over medium heat (after giving the pan a minute or two to warm).
Saute the minced garlic about 30 seconds to make it tender.
Stir in chicken.
Season with crushed red pepper flakes (to taste).
Cook chicken until golden and cooked through (about five minutes per side, ten minutes total).
Drain cooked pasta and add chicken.
Add tomato strips.
Add half cup pesto sauce.
Toss to coat evenly.
You can top the whole thing with thinly grated Parmesan cheese for a nice touch of additional flavor. A nice, light Italian meal.
Alfredo sauce for pasta and/or chicken:
Ingredients
- 1 pound fettuccine
- 3/4 cup heavy cream
- 5 tablespoons unsalted butter
- 1 1/2 cups finely grated Parmesan cheese (about 4 ounces)
- 3/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon kosher salt, plus more as needed
When the pasta is nearly done.
Heat the cream and butter in a large pan over medium heat until the butter has melted and the whole thing simmers.
Add 1/4 cup of Parmesan, salt and pepper, whisk until you see a creamy texture (doesn't take very long)
Take the pan from heat until your pasta is finished.
Strain pasta, but keep 1 cup of the pasta water (you can skim it off before you drain)
Add your pasta to the large pan of butter and cream.
Add in 2/3 of that pasta water you kept.
Add in one cup of that Parmesan.
Stir/toss carefully (its hot
)
Add water in if you need to until you see the consistency you want in the sauce (some like heavy, others thin).
Taste to see if it needs more salt or pepper.
Serve immediately, using the last of the Parmesan for a topping.
Have to get some work done. I'll be thinking of other recipes and different meats. :cheers:
