The magic of the holidays is over and you know what you're left with? Winter. You're really busy, but it gets dark early and it's cold/rainy/snowy. Even here in Southwest Florida we've had tornado warnings for the last few days. Time to go inside and warm up with some pasta.
This dish comes to me from Jeanine Cover--or as the kids call her "Grama Neenie". She would make this every time she'd visit; I'd ply her with some bloody mary's and she'd make dinner. It really was a win/win for all involved...lol. This is my version. Once again I have no measurements for you, I only know what I've done in the past so bear with me, but I think you'll be fine...you're very smart :)
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WHAT YOU WILL NEED:
(serves 4)
1 pound pasta (angel hair or spaghetti)
4 boneless, skinless chicken breasts
1 bunch green onions
Bottled Italian salad dressing (I use Wishbone Italian)
1 lemon
1 stick butterdry white wine
chicken broth
olive oil
2 cloves garlic, minced
salt/pepper
large ziplock bags
(Note: The chicken needs to marinate at least 5 hours or overnight, so you may want to start this the night before.)
In ziplock bag (2 bags if all the chicken doesn't fit), pour Italian dressing over chicken and marinate in refrigerator at least 5 hours or overnight. Use as much dressing as you'd like.
When ready to make dinner, remove chicken from bag(s) and discard marinade. Begin grilling. In the meantime, wash and trim tops and bottoms of green onions, but leave whole. Sprinkle with salt.
When chicken is almost done, place green onions on the grill for a few minutes to char. They will have brown marks just like the chicken. When done, remove from grill with chicken and set aside. Cover chicken until ready to use.
Start sauce:
Cut green onions into bite size pieces. In a large sauce pan or deep skillet over medium heat, add butter and let melt. Add garlic and green onions and stir slowly. Now, as much or as little as you'd like, add some chicken broth (maybe 1 and a half cups), some white wine (half cup ? ), and the juice of half a lemon. Stir slowly to taste. Cook over low heat until a sauce form and the flavors come together. Taste for salt. If you need more sauce, add more ingredients...you'll know what I mean when you start cooking it. You don't want the pasta to be too dry!!
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| simmering sauce...see the charred onions? |
In large pot, cook pasta according to package directions. Save some of the pasta water for your sauce if you think it needs it. Drain in colander quickly and place pasta back into pot. Slice chicken and place in pot on top of pasta with the juices that are left on the plate. Check your sauce for flavor and pour on top of chicken and pasta.
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| ready to toss and serve |
Toss all together, taste again for salt, lemon, etc, and place in large serving bowl. Eat immediately.
