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Thursday, July 28, 2011

Spicy Chicken Meada

I just discovered something quite fun. I'm sure there is an Italian equivalent, but these are a portugese brand, like the Bagos. It is like spaghetti, but thicker and hollow! I usually don't like thick spaghetti, but when there's a hole down the center, it's just different and way more fun! This was a "make do with leftovers" recipe because I had made a bunch of chicken legs baked with louisiana hot sauce (brought back from the US - so don't get all jealous about the wine and baguette in the background) that was a little too hot for Eric, so I took them all apart and transformed them into a pasta dish.
Serves 5-6
1 lb Meada pasta, cooked al dente
meat off of 5 cooked chicken legs the way you please
1 chopped bell pepper
1 chopped onion
1 chopped tomato
4 cloves garlic, minced
1/4 cup white wine
3 tbsp EVOO
1/2 cup heavy cream
freshly grated parmesan
shredded swiss
salt/fresh ground pepper
1. Sautée the onions and bell pepper in the EVOO. Add the garlic and tomato and deglaze with the white wine.
2. When everything is tender, add the cooked chicken and cream. Taste and adjust the seasoning.
3. Toss with the cooked pasta and heat through.

Serve piping hot topped with parmesan, ground pepper, and shredded swiss.

Eric said: You should do this more often... It's a keeper!
If you don't have leftover spicy chicken, just add cooked chicken and some tabasco or other type of hot sauce. Louisiana is good though!!
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1 comment:

  1. I just tried that hot sauce on steamed potatoes as a side for ribs and OH MY does it beat fries!!! Eric still prefers fries, but i think that now that in Lyon you can't find any frying potatoes, I'm going to be doing more steamed + hot sauce or other sauce!!!