one-pot garlic black pepper chicken pasta

July 24, 2015 - Mains - Tagged: , , , - 32 comments

One of my favorite discoveries this year has to be one-pot pastas.

I think they are one of the best methods of cooking, especially for busy folks. And lets face it, we are all busy, and while it is easy to drop by a coffee shop to tabao (buy) some food for dinner at the end of a long work day, it is just as easy to whip up a pot of super delicious pasta. And you have only one pot to wash up afterwards!

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I love pepper – given a chance I’d pepper EVERYTHING and pepper has been on my mind for the last couple of days. My manicurist, Karen, brought a bag of black pepper from Sarawak for me and I used my pepper grinder to coarsely grind the peppercorn. I wanted to coat the chicken with this pepper for this pasta dish.

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And here are the step-by-step instructions on how to cook this!

Season the chicken with salt and coarsely ground black pepper. Toss with a little flour.

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In a casserole or skillet, brown the chicken in batches in a little olive oil.

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Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.

In the same casserole, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant.

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Add the red pepper and stir to mix.

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Add mushrooms and the anchovy fillets. Mush the anchovy fillets –  they will disappear into the sauce and impart the most amazing umami flavor to the dish!

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Return the chicken into the casserole and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.

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Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil.

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Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor.

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Add chicken stock (for my notes on chicken stock, please see here), bring this to a boil then add the pasta.

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Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is al dente.

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Return the ingredients into the pot, add more black pepper if you like (hehe), and toss to combine.

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Sprinkle chopped Italian flat-leaf parsley and serve immediately!

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Buon Appetito!

ON-GOING WORKSHOPS

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

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Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

One-Pot Garlic Black Pepper Chicken Pasta
Serves 4
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Ingredients
  1. 2 chicken breasts (4 halves), skin removed and cubed
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon coarsely ground black pepper
  4. 2 teaspoons flour
  5. 1 medium red pepper, seeds removed and sliced
  6. 1 punnet (250g) mushrooms, stems removed and sliced
  7. 6 cloves garlic, minced
  8. 4 anchovy fillets
  9. 1/2 cup (120ml) white wine - I used Chardonnay
  10. 1 3/4 cups ( 420ml) low-sodium chicken stock (or 50% salted chicken stock and 50% water)
  11. 500g pasta - I used instant spaghetti
  12. Coarsely ground black pepper, to taste
  13. Italian flat-leaf parsley, chopped (optional)
  14. Chili flakes (optional)
Instructions
  1. Season the chicken with salt and coarsely ground black pepper. Toss with a little flour.
  2. In a casserole or skillet, brown the chicken in batches in a little olive oil.
  3. Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.
  4. In the same casserole, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant.
  5. Add the red pepper and stir to mix.
  6. Add mushrooms and the anchovy fillets. Mush the anchovy fillets – they will disappear into the sauce and impart the most amazing umami flavor to the dish!
  7. Return the chicken into the casserole and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.
  8. Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil.
  9. Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor.
  10. Add chicken stock (for my notes on chicken stock, please see here), bring this to a boil then add the pasta.
  11. Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is al dente.
  12. Return the ingredients into the pot, add more black pepper if you like, and toss to combine.
  13. Sprinkle chopped Italian flat-leaf parsley and serve immediately!
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/



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