Lemon Chicken and Garlic Spaghetti

 

Lemon Chicken and Garlic Spaghetti

I must apologize because, I knew I was going to blog this recipe but I got caught up in the joy of cooking this and totally forgot to take ingredients and process photos. I have three photos in all.  This recipe is so simple, however, that the three ought to suffice. Let's get to it, shall we?

Ingredients

1 lemon, zest and juice

1 package chicken boneless/skinless chicken thighs, sliced into strips

1 package diced pancetta

6 scallions, sliced at a bias; separate white from greens

3 tablespoons dried Italian seasoning, separated

1 pound spaghetti pasta, or, your favorite pasta

1/4 cup grated parmigiano-reggiano 

8 cloves garlic, gently crushed and sliced into discs, 4 + 4 (two halves)

6 -8 leaves fresh basil, torn or sliced julienne

salt and pepper

4 tabs butter

6 + 2 tablespoons evoo

1 good splash your favorite white wine

The prep work for this no-sauce downright flavor-FULL pasta dish is the hard part.  Once that is done, the rest is pure fun.  The aromas are unforgettable. First, unpackage the pancetta and set aside. Zest and juice the lemon in a medium to large bowl. On a cutting board, cut the scallions, separating the thin white root end from the greens. Place the white part of the scallions in with the pancetta. Gently smash the garlic and slice the cloves into discs and place half in the pancetta container with the scallion white root ends. Set aside the other half.  Next, tear or cut the fresh basil and set aside. Now cut the 4-to-6 chicken thighs into thin strips and set aside. Remove the cutting board for washing. Whew! The hard part is done. Easy, right?  I knew you'd see it my way. 😁

Now, add the six tablespoons of evoo to the lemon zest and juice. Add one rounded tablespoon of dried Italian seasoning to the same bowl. Add the splash of wine and half of the garlic discs. Add one-third of the scallion greens, a pinch (whatever that is to you 😉) of salt and pepper and stir with a whisk or fork vigorously. Now add the chicken strip bits and let sit for at least thirty minutes to marinate. *If you have time, longer, up to four hours, would be awesome!  If not, let's go!

Bring four or five quarts of water to a boil. Add a half handful of salt to the water and stir. It's the only time you have to season the pasta, itself. 

In a high-sided skillet over medium-high heat, add two tablespoons (drizzle twice around the skillet) of extra virgin olive oil (evoo) and two tabs of butter. Add the pancetta and garlic and stir to mix the ingredients up well. Now would be a good time to properly get your dry ingredients set up. 

By now the water in the pot should be boiling and the salt added and stirred. Add the pasta and stir every couple of minutes to keep it from sticking to the bottom.  After about ten minutes, taste test to determine when the pasta should be done. 

Just as the garlic begins to turn golden, add the white root ends of the scallions and stir well. Smell that garlic and butter aroma?  Nothing much in the world is better than that, am I right?  You could add a pinch of pepper, if you like, but the pancetta is adding salty flavor to the mix. Using a wooden spoon, move the mix to the perimeter of the skillet. Add the entire bowl with the chicken and marinade to the skillet over high heat now.  Saute about five minutes, stirring the marinated chicken to cook evenly. After about six minutes, stir to incorporate all of the ingredients and simmer over medium heat to reduce the non-oil liquid in the marinade. Watch to make sure the ingredients are not sticking to the skillet. The liquids will reduce quickly!

I added some red and green slivered peppers to the dish, which were leftovers from fajitas. You can add whatever you want.  It's your recipe now!

It's also time to add the second tablespoon of dried Italian seasoning. 

I had to steal this photo from my previous blog post, but the same application applies to this dish. When the pasta is cooked al dente, just about done, add the pasta, using a utensil, to the skillet with the chicken and aromatics. Also, add the remaining butter to the pasta. Save a quarter or half of a cup of salty starchy pasta water and add it to the skillet over medium-high heat. Finally, add the third tablespoon of dried Italian seasoning and scallions to the pasta and chicken. Toss to incorporate all of the ingredients.  This may take several minutes, whether you use tongs or another pasta tossing utensil. Make sure the butter and pancetta, garlic and chicken mixes with the mob of pasta thoroughly.  

This is going to be soooo good!

To plate, add to a large bowl or to a plate with a rim. Garnish with the fresh basil and remaining scallion greens. Get fancy if you like!  I am still learning how to fancy-plate pasta.  I'll get there. 😃

Now, Go Cook For Someone You Love!  Pasta is food for the soul and love.  Go!  Shoo!  Cook!

As always, I am so grateful for your visit and time. I appreciate all of you!

~Martin

In-House Cook