I don’t know what to call this, other than magical. I had been thinking about how to put together a nice Italian dinner, that didn’t have red sauce, or heavy cream sauce. Well, thanks to a few days of brainstorming, and cornstarch (not an ingredient I often use) I accomplished just what my imagination created.
2 chicken breasts, cut up.
3/4 package spaghetti noodles, cooked to package directions.
5 baby Bella mushrooms
1 zuchinni, chopped
4 cloves garlic, diced
1 Roma tomato, cut in large chunks
1/2 Lemon, fresh squeezed
1 C. Water w/ 1 Tbs. Cornstarch, whisked together.
1 Tbs. Better than Bouillon Chicken Base.
1 C. White wine (I use boxed wine for cooking)
4 Tbs. Butter
Salt and pepper (to taste)
Dried Oregano- about 1 1/2 Tbs.
Parmesan cheese, for topping.
What I did:
In a large sauce pot I; Cooked chicken and onion, until chicken was no longer pink, in olive oil and butter. Cooked spaghetti in a large pot of salted and oiled water, to package directions. Added wine, zucchini, garlic, lemon juice, chicken base, water w/ cornstarch, oregano, salt and pepper to taste, and mushrooms to chicken. Let the sauce thicken, added more seasoning to taste, finished sauce with tomato. Once noodles were drained and sauce was to my liking, I plated in four steps: 1: pasta, 2: arugula, 3: sauce, 4: Parmesan cheese.
It was by far, the best dish I had made all week, and the manimal in the house was surprised by it; which says a lot. Generally my cooking gets a nod of approval and filled bellies, this one got the “wow” of approval, which makes me really happy!