She Ate Dat

Tag: pasta

  • Italian Chicken Pasta: A Zesty and Spicy Treat For Your Tongue

    Italian Chicken rested on a bed of pasta surrounded by zucchini.

    If you’re anything like me, cooking something you’ve never done before can seem daunting. This Italian Chicken Pasta is a perfect start for beginners chefs that want to dip their toes in culinary. This recipe should take a little over half an hour and feed two.

    Ingredients

    • 1 Zucchini
    • 1 Lemon
    • 1 Clove of Garlic
    • 10 ounce Chicken Cutlets
    • Spaghetti
    • 1 tbsp Italian Seasoning
    • 1 tsp Chili Flakes
    • 1 1/2 tbsp Sour Cream
    • ¼ cup Parmesan Cheese
    • 1 tbsp Chicken Stock Concentrate
    • 4 tsp Olive Oil
    • 1 tablespoon
    • Butter
    • Salt
    • Pepper

    Instructions

    1. Bring a large pot of salted water to a boil. While the water boils, cut zucchini lengthwise into quarters; cut crosswise into 1⁄2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.
    2. Add spaghetti to boiling water. Cook, stirring occasionally, until al dente for 9-11 minutes. Keep 1 cup pasta cooking water, then drain the rest.
    3. While the pasta cooks, heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Add the zucchini stirring occasionally, until browned and softened for 4-6 minutes. Season with salt and pepper. Turn off the heat and transfer to a plate. Wipe out and keep the pan.
    4. next pat chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through for 3-5 minutes per side. Turn off the heat and transfer chicken to a cutting board to cool. Once cool, slice chicken crosswise.
    5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant for 20-30 seconds.
    6. Stir in 1⁄2 cup reserved pasta cooking water, stock concentrate, and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
    7. Add spaghetti, zucchini, sour cream, and 1 TBSP butter to the pot with sauce and toss to coat. Add half the Parmesan and season with salt and pepper.

    TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.

    Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

    Want to make dessert?

  • Chicken Sausage Pasta with and Amazing Bolognese

    With the holidays slowly creeping up on us, we need a quick and easy recipe that’ll wow the crowd. This simple dish will save you time in the kitchen while leaving whoever is lucky enough to taste it satisfied.
    Eat more pasta here.

    Ingredients

    • 9 Ounces Italian Chicken Sausage Mix
    • 6 Ounces Spaghetti
    • 1 Zucchini
    • 1¾ Cup Crushed Tomatoes
    • 1 tsp Chicken Stock Concentrate
    • 1½ tbsp Sour Cream
    • 3 tbsp Parmesan Cheese
    • 1 tbsp Italian Seasoning
    • Olive Oil
    • 1 tbsp Butter
    • 1 tsp Sugar
    • Kosher Salt
    • Black Pepper

    Instructions

    1. Set broiler to high and bring a pot of salted water to a boil. Cut Zucchini in half lengthwise then slice thinly into semi circles.
    2. Place zucchini slices on a baking sheet with olive oil, ½ tbsp Italian seasoning, salt and pepper. Broil for 5-7 minutes until browned and softened.
    3. While zucchini broil, heat a drizzle of oil in a large pan over medium high heat. Add the chicken sausage and ½ tbsp Italian seasoning, breaking up the meat. Cook for 4-6 minutes until browned.
    4. In case you don’t know how to make spaghetti, add spaghetti to the pot of boiling water and cook for 9-11 minutes. Keep ½ cup of the water.
    5. Meanwhile in the pan with your sausage, stir in the crushed tomatoes, chicken stock concentrate, and sugar. Season with salt and pepper and simmer for 5-7 minutes and thicken.
    6. Finally, mix in sour cream and butter into sauce until melted and completely combined. Add your zucchini and spaghetti and voila.
      Note: If your pasta isn’t fully coated in sauce you can pour the leftover water in 1 tbsp at a time.
    7. Season with salt and pepper to taste and parmesan.

  • Naill’s on 52nd: The Best Pasta and Onion Rings

    If you know me, you know ya girl looooovves her onion rings. I rate restaurants based on their onion rings because if they ain’t got them chunky big like this then I don’t want it! These were so amazing, I’m honestly thinking of going again to this bar just for them. No drink, just straight-up rings. The sriracha mayo on the side, my compliments to the chef cause honestly so bomb. My other bestie (I got a lot of food besties) ordered the 4 cheese penne with grilled chicken. And you’re thinking, girl… Pasta? At a bar? I swear to you, I ain’t pulling your leg, honestly so creamy and cheese I dream of this sauce.

    As I reveled in the delightful symphony of flavors at this unexpected culinary haven, my taste buds embarked on a journey of sheer bliss. The onion rings, a testament to culinary perfection, boasted a crispy exterior that gave way to a tender and flavorful core. The generous size of each ring ensured a satisfying crunch with every bite, and the meticulous balance of spices spoke volumes about the chef’s expertise. The sriracha mayo, a tangy and spicy companion, added an extra layer of excitement to the culinary affair, elevating the entire experience to unparalleled heights.

    Besties choice?

    My compatriot’s choice of the 4-cheese penne with grilled chicken proved to be a revelation in unconventional bar fare. The al dente pasta, enrobed in a luxuriously creamy and decadent cheese sauce, was a harmonious marriage of textures and flavors. The succulent grilled chicken added a savory note, creating a symphony of tastes that resonated on my palate. This unexpected gem of a dish showcased the establishment’s culinary prowess, leaving an indelible mark on my gastronomic repertoire. In contemplating a return visit, I find myself torn between the irresistible allure of those heavenly onion rings and the siren call of that luscious 4-cheese penne—a dilemma that only underscores the culinary excellence discovered at this unassuming bar.

    Onion rings stacked in a ceramic bowl on top of a plate.
    Creamy pasta on a plate from a bar.

    Still hungry?