Monday, September 14, 2009
Easy Recipe for the Week
Rachael Ray’s Lemon Pasta, Johnson Style (courtesy of our good friend Patricia Johnson)
1 pound spaghetti
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
2 12.5 oz cans chicken breast chunks
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Grated parmesan/asiago cheese for serving at the table
Bring a large pot of water to a boil and drop the spaghetti into the pot.
Heat a smaller pot over low heat. Add extra-virgin olive oil, garlic, and crushed red pepper flakes. This infuses the oil with the garlic and pepper flavor. Turn off the heat so garlic and flakes don’t burn.
When the oil has infused for a few minutes, add the chicken broth from the canned chicken. Turn on the heat to bring sauce to a bubble.
Drain pasta when it still has a good bite to it, maybe 2/3rds done, and return it to the large pot. Add the sauce, lemon juice and zest, and herbs to the pasta and turn on the heat to low. Stirring frequently, cook until all liquid is absorbed. When just about done, add chicken chunks so they can warm without falling apart.