I haven't really delved outside of my comfort zone (chicken, pork, meat in general), so I decided to take on a favorite cuisine of mine: Italian! And of course, italian cuisine is very similar to chinese cuisine in that they both incorporate noodles, meat, and overall deliciousness! So without further ado, I present to you my:
DELICIOUS GARLIC-Y PASTA!!!
Ingredients (and there's a lot):
L TO R: Chicken Broth, Angel Hair Pasta, Red Pepper, Cajun Seasoning, Dried Basil, Onion, Dried Rosemary, Garlic, and 4 Chicken Breasts (chopped up)
1)
Bring a large pot of
lightly salted water to a boil. Add pasta and cook for 8 to 10 minute or until ad dente. Al dente was a word created by some Italian scholar that means to cook the pasta till it's firm, but not hard. If you ask me, I think the Italians just wanted to make up some silly word to sound scholarly.
* Boiling water with pasta. This looks like a scene from a movie right before a shark comes out to bite your head off.
2) Meanwhile, I'm gonna load this shit up with seasoning. Season
chicken with salt and pepper, 12 tsp. basil, 12 tsp. rosemary, 12 tsp. Cajun seasoning, and 12 tsp. red pepper
flakes. Make sure you mix the contents around, so everything is evenly distributed within the chicken.
3) Heat 12-14 cups of olive oil in a large
skillet over medium heat. Yea, that's right. 12-14 cups of olive oil...I don't play around with my pasta.
4) Add chicken and cook until browned. Simple enough, but it's always the simplest things that are the trickiest.
* This looks sooo delicious!!!!
5) Remove chicken from
skillet and stir in garlic and onions. Now cook and stir until the mixture becomes a clear color.
* I hope you can tell that it's becoming clearer....
6) Here's the secret to my dish: Return chicken to skillet over onion mixture and add a cup of chicken broth. Simmer until chicken is cooked through and no longer pink inside.
7) I'm particularly fond of the next few steps, because this just demonstrates my ingenuity. Now, you want to spread the mixture of the pasta. But how can you do that when the chicken olive oil mixutre is almost full in the skillet? Well:
a) Pour the pasta into a big bowl. Then add the mixture into the bowl. This allows you to toss the pasta and really mix in everything without worrying about making even more of a mess!
* mix-y mix-y
b) Now, once this is all mixed in, you pour the pasta into a sieve and let all the excess olive oil fall through the holes! INGENIOUS, if I do say so myself.
8) This pic up top...that's the finished product!!! Yaaaay....and it only took me 45 minutes to prep and cook everything, when it should've only taken me 55 minutes. I am a god!
So yea, like everything else I make, this is super delicious, and once again, I'm super proud of myself...which is hard to do!
