A week ago yesterday Aaron and I attended a wonderful dinner party with a group of dang good people. We each contributed our part of the dinner, but the main course was supplied by the fabulous hosts. They prepared a most succulent chicken spiedini with 2 pasta sides. You guys, I have not been able to get this meal out of my head. You know how some things in life are solidly meant to be? Your spouse, your first home, a loving pet? I knew in my heart that I could not wait more than 8 days to eat this meal again. No way, no how, no why. (?) My new soulmate in life is this dish.
Actually, have you ever noticed that “matrimony” sort of sounds like a pasta?
Chicken Spiedini With Fettucini and Stewed Tomatoes:
What it took for 2:
*note – I only had fettucini in the pantry, but would have much rather preferred using thin spaghetti or even angel hair. It’s cold out. I’m lazy. And cold.
* 2 boneless skinless chicken breasts, cut into 1 1/2 inch chunks
* 1/2 cup whole wheat breadcrumbs, plus 1/2 cup more, toasted for garnish
* 1/4th freshly grated parmesan cheese
* 4 Tbs. fresh parsley, divided
* 2 tsp. lemon zest
* 2 garlic cloves, minced
* 3 Tbs. extra virgin olive oil, divided
* 2 Tbs. melted butter
* 2 pounds roma tomatoes
* 1 Tbs. butter
* 2 Tbs. sugar
* 1/4th cup organic beef stock
* 1/2 pound fettucini (or whatever long pasta you have on hand)
* 2 Tbs. lemon juice for spritzing
* coarse salt and freshly ground pepper
Start by stewing your tomatoes. Chop up the tomatoes and simmer for 15 minutes on the lowest heat setting. Add 1/2 tsp salt, 1/2 tsp pepper, the sugar and butter. Simmer for another 45 minutes. At the end toss in 2 Tbs. parsley and a splash of lemon for brightness.
Boil your pasta according to package directions.
In a shallow dish, combine breadcrumbs, parmesan, parsley, lemon zest and garlic. Season with a good pinch of salt and pepper. In another shallow dish, combine the oil and butter. Resist a slurp, mk?
Dip each chicken piece into the butter mixture, then toss into the breadcrumb mixture to coat. Skewer the chicken onto, well, skewers.
In a large skillet, heat the remaining Tbs. oil over medium high heat. Place the chicken skewers into the pan and cook until browned on all sides, about 6 minutes total. You can also grill these, but take a look outside. See all the white stuff? Yep, stay inside.
To serve, toss some tomato sauce with a serving of pasta and top with a chicken skewer or two-er. Garnish with more parsley, parmesan and some breadcrumbs. Don’t forget a good spritz of lemon juice!