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Play with your Food with OSU Ranchers Club Chef de Cuisine Marc Dunham is a regular cooking show that teaches the fundamentals and not just recipes.  Each show will focus on techniques and common pitfalls of the home-cook.  The show will demonstrate that cooking should be simple and fun, especially if you “play with your food.”

 
Episode 20: Obi’s Spicy Pasta with Chicken | Print |  E-mail

Feeds 4
Helpful Playing Tips – This sauce can be made well in advance and stored in the refrigerator for a few days or in the freezer for a few months.  If you store it in the freezer, pack it in measurable amounts like one quart at a time in freezer bags.  Make sure you pack it so that it is spread thinly throughout the bag…this will help defrost it quickly when you need to use it.  Use a thermometer to check the temperature of the chicken and taste the pasta to determine doneness.  Enjoy!

1 Tb olive oil
3 cloves garlic, sliced thin
2 anchovies, optional
1 28 – 32 oz can crushed tomatoes or whole peeled
Salt and pepper to taste (black pepper, crushed red pepper, Syrian Aleppo, cayenne, or espelette)
1 lb spaghetti
4 boneless, skinless chicken breasts, cooked and sliced thin
2 Tb grana padano or Parmigiano Reggiano
1 Tb chopped Italian parsley

  1. Preheat a 1.5 quart sauce pot or pan on medium heat.  Add the olive oil, then the onions and a pinch of salt and cook the onions for about 5 minutes or until soft.  If you would like a little color on the onions, slightly increase the heat.
  2. Add the garlic and cook for one minute.  Add the anchovies and cook for another minute. Don’t let the garlic or anchovies burn as it will make the sauce bitter.
  3. Add the tomatoes and season with salt and peppers and cook the sauce for about 15 minutes.  Cool and package if not using immediately.
  4. Season the chicken breasts with salt and peppers and cook at 350 F until an internal temperature reads 165.  Allow to cool down and rest.  Slice thin and hold.
  5. Bring 1 gallon of salted water to a boil.  Add the spaghetti and cook for about 8 to 10 minutes or until al dente.  Drain.
  6. Combine the spaghetti with the sauce and coat evenly.  Plate the pasta into four portions.  Add the sliced chicken and garnish with cheese and parsley.  Enjoy!