What's in the fridge? Chicken
I had $6 and nothing for dinner. I bought some chicken tenderloins and rummaged through the fridge.
I had $6 and nothing for dinner. I bought some chicken tenderloins and rummaged through the fridge.
- Carbohydrate 34.9930106597833 g
- Cholesterol 75.2222879294346 mg
- Fat 18.9281169148192 g
- Fiber 2.17805061438007 g
- Protein 18.2764256460936 g
- Saturated Fat 6.89065001227409 g
- Serving Size 1 1 Serving (327g)
- Sodium 1059.50441594562 mg
- Sugar 32.8149600454033 g
- Trans Fat 2.81524480253667 g
- Calories 382 calories
Step-by-step
- Cook the pasta according to the directions on the package.
- Cut the chicken into bite sized pieces. Brown chicken and garlic in butter in a large skillet. add the green onions. cook until the chicken is done all the way through.
- Add chicken broth, vegetables and grated cheese to the skillet. bring to a boil. cover and simmer until the vegetables are cooked to desired doneness.
- Drain the pasta and add to the skillet. mix well to coat. simmer uncovered stirring frequently until the liquid has reduced.
Combining lean proteins and tender vegetables in a single skillet requires careful heat management to prevent overcooking the poultry while the dense root vegetables soften. Searing the chicken tenderloins over medium-high heat creates necessary Maillard browning without drying out the interior muscle fibers. Garlic should be slivered rather than minced to prevent bitter burning when it hits the hot butter during the initial sauté phase.
Serving this hearty pasta dish benefits from a bright, acidic side to cut through the rich dairy emulsion of butter and parmesan cheese. A crisp green salad dressed simply with fresh lemon juice and extra virgin olive oil provides the necessary contrast in temperature and texture. Crusty sourdough bread toasted with a rub of raw garlic also works well for soaking up the remaining pan sauce.
Preparing this recipe demands very little specialized kitchen hardware beyond a wide, heavy-bottomed skillet and a standard pasta pot. A 12-inch cast iron or stainless steel pan offers superior heat retention, though any large sauté pan with high sides will accommodate the volume of vegetables and broth. Wooden spoons or silicone spatulas protect the pan surface while scraping up browned bits from the bottom during the simmer stage.
Leftovers store safely in an airtight container in the refrigerator for up to three days, though the pasta will continue to absorb liquid as it sits. Reheating requires adding a tablespoon of water or chicken broth to restore the sauce consistency before applying gentle heat on the stovetop. Freezing is not recommended because the dairy and starch emulsion separates upon thawing, altering the final texture of the dish.
