Cooking with Blobby

Technically, I did the cooking. But the recipe came from Meredity. So, it's Cooking with Both of Us. 

The Tuscan Chicken Rigatoni sounded good, and I thought I'd try it in a little while (she just sent it two days ago). Then I thought - it's Race Week. I'm carbo loading all week. Why NOT do it now?

It's got the pasta carbs and it's got the chicken protein. It seemed kind of perfect. And it wasn't something 710 or I had before and why not mix it up as opposed to some of the standard things I would make this week. 

....and it seemed easy enough. Though honestly, unless you're doing a very intricate Julia Child recipe, most dishes are not all that complex.  (though hold that thought till you read further.)

Ingredients 

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 

1 teaspoon kosher salt, divided, plus more as needed 

1/4 teaspoon freshly ground black pepper 

2 tablespoons olive oil, divided 

1 medium shallot, finely chopped (about 1/4 cup) 

3 cloves garlic, thinly sliced 

4 oil-packed sun-dried tomatoes, drained and thinly sliced 

1 tablespoon tomato paste 

1/2 teaspoon dried oregano 

1 (32-ounce) carton low-sodium chicken broth (4 cups) 

1 1/2 cups heavy cream 

1 pound dried rigatoni pasta 

4 ounces baby spinach (4 packed cups) 

1/4 cup grated Parmesan cheese, plus more for serving 

It did not call for it, but I have many Parmesan rinds in the fridge. And I left oregano out of the picture. 

Instructions 

Season 1 pound boneless, skinless chicken breast pieces with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.  

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken in a single layer and cook, stirring occasionally, until browned all over, 7 to 9 minutes. Transfer to a bowl (it might not be cooked through). 

So, I started the recipe on a wrong note. I grilled the chicken outdoors, possibly robbing me of some chicken flavour and some tasty schmaltz. Recipes are easier if you read them and follow them, I suppose.

Add the remaining 1 tablespoon olive oil, 1 finely chopped medium shallot, and 3 thinly sliced garlic cloves to the pot. Cook, stirring occasionally, until fragrant, about 1 minute. 

Stir in 4 thinly sliced sun-dried tomatoes, 1 tablespoon tomato paste, and 1/2 teaspoon dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 1 to 2 minutes. 

Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 1/2 cups heavy cream, 1 pound dried rigatoni, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer. Cook, adjusting the heat as needed to maintain a simmer, until the pasta is al dente, 18 to 20 minutes. 

Stupid me didn't remember to add the salt. It was needed. I almost never salt my food after it's at the table, but it did call for some, so we did. 

This was also where I added the Parmesan rind. 

Reduce the heat to medium-low. Stir in 1/4 cup grated Parmesan cheese, the chicken, and any accumulated juices in the bowl. Cook, stirring occasionally, until the sauce thickens slightly and coats the pasta, and the chicken is cooked through, about 2 minutes. 

Stir in 4 ounces baby spinach until wilted, about 1 minute. Taste and season with kosher salt and black pepper as needed. 

Serve garnished with more grated Parmesan. Like I need to be told twice!

This is a great cold weather dish. Which is good because it was like 43F and raining all day. 

It tasted good, but I think it has 'great' potential. The salt for starters. I'd also do maybe twice as many sun dried tomatoes and add more tomato paste.  .....but that's it. 

The broth is good and I had rustic bread to sop it up.  

710 says it is a keeper. We both had seconds (partial seconds, that is) and we still put a good four servings in leftover containers.  ......so as I carbo-load, guess what I'll be having for lunch tomorrow?

Thanks Dith!