First things first, I must apologize on behalf of this spaghetti. I’m apologizing for the fact that it’s so delicious. It wasn’t intended to be a blog post, just a quick dinner, so I only snapped a couple of random shots for fun.
But after I tasted it, it HAD to become a post. Like, NOW. I didn’t have it in me to make you all wait, not knowing about this scrumptious pasta, while I remade it and took some proper photos.
I’ve been working diligently, trying improve my food photography so I can have the pleasure of seeing my photos all across the foodie interweb. I owe many thanks to Lindsay at Pinch of Yum. Her Tasty Food Photography book is amazing and has really reignited my old passion for photography.
I still have a long way to go, though, and that’s why I hate moving backwards like this. I won’t do it again. I promise. Oh wait, I have a bunch of old point and shoot photos already on my hard drive waiting to be published. But then that’s it. Never. Again.
This is my kind of meal. I’ve always had a fondness for Primavera. It’s so easy and you can really use whatever veggies you want. I would even just skip the chicken, but then the carnivore would say it wasn’t a “meal”. Sigh.
- 1½ tablespoons olive oil, divided
- 3 cloves minced garlic
- ½ pound chicken cut into bite size pieces
- ½ teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- ¼ cup white wine (I only had sherry which I used and it was good)
- 1 small red bell pepper, seeded and cut into strips
- 1 small broccoli crown, trimmed and cut into 2-inch florets
- 1 medium tomato, seeded and chopped or ½ cup grape tomatoes, sliced in half
- 1 large carrot peeled and sliced about ¼ inch thin, then cut on the diagonal into 1 inch pieces
- 1 cup chicken stock
- 1 tablespoon cornstarch
- ½ cup 1 percent milk
- salt and pepper to taste
- ¾ pound whole-wheat spaghetti
- Parmesan cheese for serving
- Heat 1 tablespoon of oil in a large saute pan over medium heat.
- Sprinkle chicken with Kosher salt. Cook chicken with the garlic, stirring frequently, until chicken is no longer pink on the outside, about 5-6 minutes.
- Stir in Italian seasoning, increase heat and add wine to deglaze pan. Be sure to scrape up all the yummy brown bits.
- Remove chicken and garlic from pan and set aside.
- Put on water to boil.
- Heat remaining ½ tablespoon of oil in the saute pan and add the veggies. Cook until they begin to soften, about 3 -5 minutes.
- Start cooking the spaghetti.
- Stir cornstarch into the chicken stock and add the mixture to the veggies.
- Add the reserved chicken and milk and bring to a boil; reduce heat to simmer and cook until liquid has thickened slightly, and veggies have reached your desired texture, about 5-10 minutes.
- Drain the spaghetti well so it doesn’t water down your sauce.
- Season the sauce mixture with salt and pepper (I did so liberally because I love salt).
- Toss the spaghetti together with the chicken and veggies.
- Serve with Parmesan cheese for topping.
Inspired by Food Network.