Posts Tagged ‘Main Courses’

Chicken spaghetti comes in several versions.  In our family, it’s actually more like Tetrazzini.  It’s basically yummy sauteed chicken tenders and whole wheat spaghetti baked with a happy sherry cream sauce topped with parmesan cheese.  You wont find this recipe linked to the Superfoods website, let’s just tell it like it is.  But I’ve tried to clean it up a little.  What this recipe lacks in Superfood credibility, it more than makes up for in flavor and a gratifying effort.  Kids eat this.  All kinds, all ages.  I’ve never had any child turn their nose up to this.  Never.  It makes everyone happy, and my daughter requests it ALL the time.  I serve this with an Isabel salad and Sister Shubert rolls.  Like I said, it’s not necessarily good for you, but it sure is good!

Ingredients for Classic Chicken Spaghetti in a Creamy Wine Sauce

• 1/4 cup olive oil
• 1/4 cup butter (1/2 stick)
• boneless, skinless chicken tenderloins - I use between 10 and 15 tenderloins then freeze the rest
• 8 oz. package of sliced mushrooms
• 2 cups heavy cream
• splash of sherry
• splash of white wine (or another splash of sherry if you don’t want to open a bottle of wine)
• juice of 1/2 lemon
• 1/2 tsp. hot paprika
• 1 generous Tbsp. flour
• 1 generous Tbsp. softened butter
• 6 oz. whole wheat spaghetti
• 1/4 cup freshly grated parmesan cheese

Cooking Instructions

1. First get the spaghetti water going.  Fill a stockpot with water and plenty of course salt or kosher salt and put it over high heat.

It’s pretty difficult to oversalt cooking water that will be drained.  Go ahead and get some salt in there.

2. Melt the 1/4 cup butter and add the olive oil over medium heat in a very large saute pan.

I use the large All-Clad buffet pan.

3. Saute the chicken tenderloins and the mushrooms together.  As you saute the chicken, cut each one into bite size pieces with your saute spoon or spatula.  Stir it around a bit until the chicken is just cooked through (no longer pink).

 Season with salt and pepper as you’re cooking.

4. Add the heavy cream and stir in.
5. Add the lemon juice, sherry and wine and stir in.
6. Add the hot paprika and stir in.
7. In a small bowl or ramekin, use a fork to make a paste with the flour and butter (1 generous Tbsp. each). Once you have your buerre manie paste add it to the sauce and stir or whisk it in well.

To thicken sauces, sometimes a buerre manie is used.  A buerre manie is a french term and I have no idea what it means.  I do know that it works, however.  A buerre manie is equal parts flour and softened butter. 

8. Allow the sauce to come to a slow bubble.

  It will thicken up a bit.

9. In the meantime, cook the spaghetti (according to instructions) in the boiling water you started earlier.
10. Once the spaghetti is ready, drain it and add it to the cream sauce.  Incorporate all together.
11. Dump all into a casserole dish and top it with some parmesan cheese.
12. Bake in a 350 degree oven for about 20 minutes, until bubbly

Serve and smile!

There are several keys to great flank steak. First, you need to start with quality meat so make sure you buy your meat from the best butcher. Central Market never disappoints; I know I’m always getting a great steak there. Second, make sure you use enough kosher salt and pepper to create a sort of crust by rubbing it into the meat. Finally, carve the steak against the grain and at a 45 degree angle to ensure tender pieces.

For this dish you will be most happy with a grill pan and a sturdy pair of tongs. I use the All-Clad grill pan.

Ingredients for Simple Seared Flank Steak

• 1 good quality flank steak
• Olive oil
• Kosher salt
• Ground pepper

Cooking Instructions

1. Get all your ingredients out and ready.

   You’ll want to be able access them with dirty hands without contaminating your kitchen.

2. On a work surface, coat each side of the steak with olive oil and rub it all over.

   I use the butcher paper my steak comes in.

3. Sprinkle the steak generously with kosher salt and pepper on both sides then rub in with your hands.

4. Allow the steak to come to room temperature. This takes about 30 minutes.
5. Allow your grill pan to heat over the stove burner on high heat. This may take several minutes.

   Make sure it is good and hot so your steak will sear.

6. Put your steak on the grill pan and weigh it down with a flame proof plate or smaller pan.
7. Grill for 5-6 minutes then flip and grill for another 4-5 minutes.
8. Allow the steak to sit in the pan off the heat for about 10 minutes then slice and serve.

   Make sure you use a sharp knife and slice the steak against the grain holding your knife at a 45 degree angle. Cut slices thin for best results.