Monday, January 17, 2011

20-Minute Chicken Linguine

Right, so I've been off the air for a while, haven't I? I seem to have done nothing in the kitchen (worth blogging) for the month of December. Well, now that I've returned to school and am still working, which translates to even less spare time than when I was only working, I'm hoping to keep up better with the blog.

Tonight's recipe was a bit of a whim. It got emailed to me in the weekly suggestion list from Canadian Living. A few emails home to see whether a) the recipe would be agreed to for dinner, and if that was successful, then b) what ingredients I already had on hand. A couple of hours of rock climbing after work then a trip to the grocery store on the way home and I'm ready to go.

I'm not sure who thought to give a time definition for this recipe. It certainly took me far longer than 20 minutes - more like nearly an hour. Not good when I've been up since 0530 and I'm eating dinner at 2100. Mind you, some of the delay came from my having to thaw the chicken while I chopped garlic and onion (and mistakenly rubbed my eye afterward). Regardless, it wasn't 20 minutes at this house.

As for alterations: I had chicken thighs already, not breasts. I just used all the thighs in the bag but it probably equated what the recipe called for. I couldn't find cherry tomatoes so I used grape ones. We didn't have linguine at home so I used up the remainder of the vermicelli. I opted for spinach instead of raddichio as the Charmer doesn't like raddichio. I passed on the green onion altogether. Blech.

I chose to roughly measure the S&P into the plastic bag that had held the chicken, then returned the now-sliced chicken to the bag and shook it up to season it. The advantage to having used the vermicelli is that it took 5 minutes to cook al dente whereas the recipe calls for linguine that takes 10 minutes. I'm hungry and really tired. I haven't got an extra 5 minutes to wait for food.

So the end result it surprisingly tasty. I'm always a little skeptical of pasta without some kind of traditional "sauce" (white, red, blush), but this one still has good flavour. It has the added bonus of good-for-you-ness with the garlic, tomatoes, olive oil and spinach. Give it a try and tell me how yours turns out.

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