misshepeshu: (NOM)
[personal profile] misshepeshu
I haven't made up a recipe from whole cloth in a good while, but last night I decided I wanted a creamy garlicky sauce to go with pasta. And I whipped something up. AND IT WAS AMAZING. Here for my memory and your edification: one of the easiest and tastiest things I've made in yonks.

1.5 lbs. boneless chicken thigh, chunked
Half a pint heavy whipping cream
About 1.5 tablespoons flour
Half a head of garlic (if feeling enterprising, roasting the other half and tossing it into the pasta can only make it more heavenly)
Two tablespoons butter
Splash of olive oil
About a tablespoon of chopped fresh thyme--if you have fresh oregano on hand, toss a bit in, too, but not too much, because it's more about the garlic and the cream
A wee bit of fresh minced rosemary (maybe a quarter teaspoon, tops)
1.5ish cups freshly-grated Pecorino Romano (or Parmesan, or Asiago, or a mix of all three)
About 1 cup fresly-shredded mozzarella (I used smoked mozzarella--I initially wanted to use a lot more, but I decided too much smokiness would've clashed with the brighter flavors I wanted for the dish. Anything creamy and meltable and mild works well here, so Gruyère, Gouda, Jack, milder cheddars, Fontina, etc. are all fantastic options)
Lots and lots and lots of freshly-cracked black pepper
Salt to taste
Handful chopped sun-dried tomatoes
A sprinkle of freshly-chopped chives (I basically reached into the herb container, pinched off a few stalks and hacked it up)
1 lb. pasta of your choice (I used corkscrews, which are my favorite pasta for creamy sauces)

1. Start the pasta cooking.

2. Heat a 12" skillet on medium-high and splash in enough olive oil to cover the bottom. Toss in the butter, wait for the foam to subside.

3. Add the herbs and garlic, stir briskly until the mixture is very fragrant but before they brown. Add flour slowly, turn down heat a bit, and scrape that stuff all around until the roux is a nutty brown color and the smell drives you mad, maaaaaaad.

4. Toss in the chicken! Stir that shit around until the pieces are mostly cooked through. You can be all fancy and sear them separately. I, however, am a lazy bastard.

5. Add the cream, and make sure you stir thoroughly, scraping up any browned bits from the bottom of the pan. When the sauce comes to a gentle simmer, toss in the cheese and turn the heat down, because separated cheese is sad cheese. Taste as you go and add more cheese as desired. Stir stir stir till the pan is a wonderful gooey mess. (BEND OVER AND I'LL SHOW YOU A WONDEFUL GOOEY MESS.)

6. Add salt and pepper. Don't be shy with the pepper. Add more. No, more. No, more than that. Does your sauce have wee black speckles all over it? You're getting close! Trust me, this sauce loves the pepper. Once it tastes amazing, turn heat off and remove skillet from heat.

7. About this time, your pasta is done cooking, so drain it and rinse it. Ladle it into your bowl, top it off with a generous serving of sauce. Sprinkle the chives and chopped sun-dried tomatoes on top, and add more cracked black pepper for good measure. I'm serious! The black pepper garnish makes everything extra amazing.


The whole meal, including prep, took less than 45 minutes. Clean-up took about 15. I had help from the Sam; solo prep might take a bit longer, but not much. This is one of the most rewarding things I've made in terms of time invested vs. size of flavor. The recipe makes enough for four VERY generous servings, or five to six smaller ones.

Date: 2013-06-01 05:21 am (UTC)
From: [identity profile] spectralbovine.livejournal.com
Mmm, that sounds nummy. Thanks for the recipe! I just made barbecue chicken pasta from Trader Joe's materials, and it was also easy and tasty.

Date: 2013-06-10 04:29 pm (UTC)
ext_8684: (turtle)
From: [identity profile] gorthx.livejournal.com

Hah! Boy I love your recipes.


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