Chicken Marinade and Pasta Sauce

So I’m a bit of an aspiring cook. The dishes never turn out LOOKING the way I imagine them, but it’s been a while since they didn’t TASTE ok.

Last night I was hosting some friends on the final night of their long trip circumscribing most of the western states, I decided to do pasta and chicken for dinner. Being a bachelor I don’t really spend much time cooking anymore, there are other things to do, and I can live on yogurt, pizza, and sandwiches as well as the next, but I do enjoy cooking. My mother taught me along with all my brothers and sisters in turn, how to cook and clean (wise woman, she hasn’t had to cook meals with any great regularity for 20 years now).

But, like my dad, I don’t just do the recipe book thing, I enjoy throwing things together and seeing what pops out, hence this recipe. I made it with three well-trimmed chicken breasts, extra-virgin olive oil (stronger flavor is better), tri-color pasta spirals, and the Tomato Basil bread from Panera. But I’m sure you can use the pasta and bread of your choice.

Do this the night before:

1/2 8oz can Tomato Sauce
splash of Italian Salad Dressing
1 tbsp Garlic Salt
1 tbsp Seasoned Salt
2 tbsp Sugar
3 tbsp Grated Parmesan Cheese
3 tbsp Extra-Virgin Olive Oil
3 Chicken Breasts, cleaned

Combine all ingredients in bowl with lid. Shake to mix thoroughly. Place in refrigerator over night.

Do this the day you want to eat:

1/2 Yellow, Orange, or Red Bell Pepper, cleaned and cut into strips
2 tbsp Extra-Virgin Olive Oil
1 tbsp Garlic Salt

Sautee/Fry bell pepper just until browned on one side. Push to side of pan.

Add Chicken and entire contents of marinade. Cook until done.

If more liquid is needed, add the rest of the Tomato Sauce.
The more liquid the better because the liquid makes an excellent pasta sauce as well, tying the flavors of the whole plate together.

Shortly before serving, boil water and add pasta, cooking al dente (which means literally “to the teeth” and in application just until tender, no “crunch” left if using store-bought pasta, you want it to be able to hold it’s form and texture on the plate).

Warm bread in an oven or toast in the broiler, french, sour dough, or any bread with a strong flavor that is not sweet works well. Use Olive Oil for dipping.

I hope you enjoy this first entry from the I, Pandora Kitchen. Leave comments if you like it, feed it to the cats if you don’t.

One thought on “Chicken Marinade and Pasta Sauce”

  1. Hi m,

    Being an aspiring chef myself, I can only add that any tomato based pasta dish will usually benefit from a dash of red wine, and a bit of heavy cream. Oh, and don’t forget a little basal at the end.

    Fortunately, if practice makes perfect, then this is an area where I am most happy to exercise often 🙂

    the Grit

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