No photo because… it’s just not that pretty. But if it could look as delicious as it tastes… I’d be posting up some image of a magnificent pasta dish at Marea. Ok no, definitely not of the same caliber as Marea at all. (That place is MAGNIFICENT.) Perhaps… 4 or 5 levels down from there. But definitely better than Olive Garden.
I used the leftover white meat from the previous roast chicken. Didn’t I tell you it’d be a good idea to KISS (keep it simple… silly) the chicken? The dark meat I had already prepared and consumed a couple of days earlier by dousing it in some Brother Jimmy’s bbq sauce (free from when the midtown? location first opened up!) and reheating it in the oven (475, 10 minutes). So this time, I tore off a small piece and rough chopped it up to toss in the sauce. Here is the recipe. And I guess I should make a note that this single girl usually only entertains herself at home, so all portions are for (the very unlonely and fiercely fabulous and independent) one.
Penne with Chicken and Broccoli
- 1 plum tomato
- tomato paste, about a round teaspoon
- 1 clove of garlic, minced
- red pepper flakes
- 4 basil leaves, chopped
- shredded and already cooked chicken
- 3/4 cup of penne pasta
- broccoli, however much you want
- parmesan cheese, grated
While the water is boiling and salted, toss the pasta in for 5 minutes, then toss the broccoli in. Drain after 2 minutes. The pasta will be perfectly al dente. Reserve a bit of pasta water, this will be used if the sauce turns out too dry.
Heat up some olive oil and toss in a chopped plum tomato and the tomato paste. Get your potato masher and mush up the tomato after a few to make a paste in the pan. Toss in the garlic, red pepper flakes, salt, and basil. When the pasta and broccoli is done, toss the chicken in the pan, swish around a bit, and add the pasta and broccoli. Add the pasta water now if it is too dry. Grate in some parmesan cheese while the flavor of the sauce and pasta is mingling and the chicken is warmed up.
Serve it up in a pretty pasta bowl!