Today’s quarantine #cuisine: shredded chicken cooked in marinade of balsamic vinegar and homemade chicken broth served with spaghetti and sweet peas tossed in a balsamic vinegar and garlic sauce topped with Parma Sean cheese. .
Sounds hard. It’s not.
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To make sauce: 1 cup chicken broth, around 1/3 c balsamic vinegar, 1 T flour, 1 T butter, 3 cloves garlic. Start with a roux or don’t. It doesn’t matter. The sauce take maybe 10 minutes to make.
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To make chicken: Same mixture as sauce (minus flour) to poach 1.5 lbs chicken breast with the addition of a bay leaf or two. Can also be cooked in crockpot over low for 4 hours. We used the crock pot method tonight. .
Shred chicken and add to sauce, add cooked pasta (I used 1 bag of dried pasta cooked to almost al debate) to reach desired consistency and finish cooking pasta in the sauce. If sauce doesn’t go far enough add a little pasta water or chicken broth. I promise it will finish cooking in that much sauce. It doesn’t seem like it will but it does. The sauce will coat the pasta but doesn’t leave a ‘sauce’ in the bowl. The pasta should absorb all the excessive moisture in the pan.
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Top with sweat peas and parma. .
DONE!
