Because you need another chicken pasta recipe. NO, YOU DO.
I could eat chicken pasta for days. There are kabatrillions of variations out there, all of which are fine and great and whatever. But I’m telling you, this Turmeric Chicken Pasta is going to punch every single one of them in the face.
But first, a little background. (you’re like, PLEASE KEEP IT SHORT.)
This recipe is actually a teensy spin on one of my step mother-in-law’s go-to dishes. It’s one of those meals that I secretly (and not so secretly because you know my mouth) hope we’re having for dinner every time we visit them, or they visit us. It comes from her mother’s repertoire, so there aren’t really solid measurements or concrete instructions. And it’s a little different every time she makes it! Sometimes it’s gravy-er. Sometimes it’s creamier. Sometimes it’s wine-y-er. This last time she made it (a few weekends ago) she added turmeric and I went into a coma right on the spot.
SO, I pranced straight home and practiced it for you. And here it is. And I am stupid giddy about it.
I love it because it’s simple, but ELEGANT. Wine heavy, lemon heavy, a little bit of butter, and turmeric-kissed chicken all swirled in with thin spaghetti. You. will. flip. your. face.
Speaking of turmeric – and this is not me getting all teachery because chalkboards scare me – but did you know that turmeric has mad super powers? There are a LOT of benefits to eating turmeric, so scarf it down. But you should also know it stains like whoa. So be gentle and not super loco like me.
You’ll basically dust large chunks of chicken breast with turmeric, salt and pepper. Give it a good sear in a large dutch oven. (This Staub Cocotte is straight magical. Super sexy, sturdy and cooks food so evenly and beautifully. Not a paid ad, yo. Just me blabbing like a nerd about a kitchen pot. The end forever.)
Then you’ll make a simple roux! But with lots of onion and garlic, and that’s a CLASSY MOVE with a roux and you know it.
Hi, a cup of dry white wine. Then a couple cups of chicken stock. Then a bunch of lemon juice.
Chicken goes back in. Al dente spaghetti goes in. Grated parmesan goes in. Maybe another dab of butter. Definitely another dab of butter. Lid goes on for a couple of minutes. Lid comes off.
Give it a stir. Add fresh parsley. Your battered soul.
And there you have it. Serve it family-style on the table and let people dig in, or plate it up beforehand, giving the chicken a teensy shred. And don’t forget extra lemon wedges and 13 thousand buckets of parmesan! These are the good things in the life.
Get in that before I start crying.
It’s like, GLOWING. #science #imscared