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Tuesday, October 19, 2010

modified chicken breast over fettuccine

This recipe was modified from "Cast Iron Cuisine: From Breakfast to Dessert."

I've been trying a lot of recipes from that cookbook; I haven't yet tried one I didn't like.

It's unique. It's got recipes not found anywhere else, mostly created by the authors themselves, who have decades of cooking experience.

The store didn't have fettuccine; I could have used linguine, but I used angel hair pasta.

Cut up chicken breast into cubes; Dry with paper towels.

Heat canola oil until almost smoking. Saute chicken cubes in the oil for 1 minute.

Turn heat to low, pour off excess fat, return pan to stove, add 1/4 cup white wine.

Cover and simmer 5 mins, turn heat off and leave it covered for another few minutes.

Meanwhile, boil your pasta, and then put it in a mixing bowl.

Pour the chicken and wine over pasta, then toss in olive oil, parmesan cheese, black pepper.

Since I had some basil pesto, and since I love basil pesto, I added to the pasta.

I tried it both with and without the pesto. It was good without, but I preferred it with the pesto.

I'm really not a fan of chicken breast; I would have preferred this with shrimp, actually.

Many recipes that call for chicken, I substitute shrimp. But I had chicken that I needed to use up.

6 comments:

  1. Angel hair is the very most difficult pasta to work with. If you can make this successfully with angel hair, Matt says you're a better cook than he is. He stopped using angel hair years ago because it's so hard to get right. Linguini, even spaghetti, would be easier, and would have been a reasonable substitution for the fettuccini, but he says his hat's off to you if you can do it with angel hair.

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  2. The angel hair was fairly sticky... I didn't mind so much but I can see how the linguine wouldn't have stuck together like the angel hair did.

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  3. Did you add salt to the water? Did you get the water to a full boil before putting in the angel hair? Did you stir the pasta constantly? Did you leave it in for a very brief time only? (Whatever the package declares as the proper time.) Pasta takes constant attention to prevent sticking.

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  4. Salt, yes. I'd actually not done that before.

    I've been known to put olive oil in the water to prevent sticking, but I didn't this time.

    Full boil before adding pasta, stir constantly, leave in for a brief time only... um, FAIL!!!

    As a quarter Sicilian, I should know better.

    Thanks for the pointers, though. It was still tasty, but it was very sticky.

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  5. See "Pasta Pointers" in Cast Iron Cuisine from Breakfast to Dessert.

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  6. greenturtle, could you please e-mail me? We have an idea we'd like to run by you.

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