Saturday, May 1, 2010

Caramelized Onion Chicken Pasta

I found this recipe on Epicurious too; however, I don't really care for it. It was a lot more complicated than it needed to be and it could have been made a lot better. However, I think the general idea of the recipe was good so I am listing it here with my updates :)

- With a Tbsp of olive oil, cook up about 3-4 skinless, boneless chicken breasts that have chopped up into pieces. Move from the pan to a bowl.

- In the same skillet take 2 medium sized red onions-chopped, and throw them in with a Tsp of olive oil. Cook them down for about 7 minutes. Add about 8oz of a nice red wine vinegar - I prefer the red wine garlic kind. Add 2 Tbsp of sugar. Let it cook down a bit til the onions are nice and caramelized.

- While you're caramelizing the onions, cook about 4oz of bow tie pasta. Drain, hold in the strainer.

- Chop up one good sized hot-house tomato - better yet, one from your garden. Throw in the pan with the caramelized onions. Add some fresh chopped marjoram leaves, fresh chopped basil leaves (2), add a couple dashes of salt & pepper, and 12oz (1.5 cups) of low-sodium organic chicken broth. Bring to a high boil, stirring constantly.

- Throw the pasta in the pan, stir, reduce heat to medium-low. Make sure the pasta gets covered by all the liquid. Throw in 2 handfuls of torn spinach leaves. Stir.

- Throw the chicken back in the mix, go to medium-high, stir, marry everything. Then turn down to low-simmer, and let it all gel together for about 10 minutes or so.

- Divide into your plates, and top with crumbled goat cheese. Serve.

So what did I change? Well they wanted a lot more tomatoes, a lot more pasta, and they kept wanting to take everything out of the pan as it cooked to cook the next thing. That was just eh - I don't think it made it any better.


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