Chicken Pasta and Other Things |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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All in all, it is a one-pot dish that takes no longer to prepare than the time needed to boil the pasta - though fregola sarda is a little longer to cook than most, I'll grant you that - and it is still, after all these years, my go-to meal when I'm having dinner on my own. It is just as good hot, barely warm, or cold, which means I can prepare a double serving, eat half on the spot, and have the leftovers for lunch the next day. Ingredients:
6 ounces orzo (or other small pasta, such as gnocchetti sardi, or israeli couscous) |
1 cup roasted chicken, shredded |
10 oz zucchini (about 2 medium) |
2 ounces parmesan |
1 cup cherry tomatoes (optional) |
1/4 cup pine nuts, toasted (optional) |
2 tbsp olive oil |
Directions:
1. Bring salted water to a boil in a medium saucepan over high heat. Add the pasta, bring back to a simmer, and cook over medium-high heat for however many minutes the package recommends. (Note: Israeli couscous will be ready much faster, so you should prep the zucchini and cheese beforehand)
2. While the water is heating and the pasta is boiling, cut the zucchini in thinnish half-moons and grate the parmesan coarsely (using the largest holes of the grater if there's a choice). Halve the cherry tomatoes.
3. Two minutes before the pasta is supposed to be cooked according to the package, add in the zucchini, stir, bring the water back to a simmer, then cook for 2 more minutes. (The addition of the zucchini will make the water temperature drop, so the overall cooking time is slightly more than it would be if you were cooking the pasta alone.)
4. Warm the roasted chicken.
5. Drain and divide between two shallow bowls. Add the warmed chicken, cherry tomatoes if using, drizzle with olive oil, and sprinkle with pepper, parmesan, and pine nuts if using. Serve hot or at room temperature, possibly the next day (in which case I add the parmesan after the pasta has cooled).
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