one-pan meal
Jun. 22nd, 2017 09:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookabilityi'm having a good time lately cooking boneless chicken in a pan with some water and adding pasta right to that pan. i also put in a little bouillion for flavor.
it's not chicken soup because the liquid ratio is low. it's lots of protein with a small amount of soup-tasty liquid. actually i would call the liquid soup, there's just not the amount that we associate with soup.
i use dark meat chicken because it never dries out so the cooking time can be anything.
the first time i made this, it felt so reckless and daring to add dry pasta right in there instead of cooking the pasta separately! but it really works, and the pasta is extra tasty because all the flavors are married (so to speak).
at the very end, spinach can be added. i bet lots of other things could be added. i'm just so into it being only one pan.
it's not chicken soup because the liquid ratio is low. it's lots of protein with a small amount of soup-tasty liquid. actually i would call the liquid soup, there's just not the amount that we associate with soup.
i use dark meat chicken because it never dries out so the cooking time can be anything.
the first time i made this, it felt so reckless and daring to add dry pasta right in there instead of cooking the pasta separately! but it really works, and the pasta is extra tasty because all the flavors are married (so to speak).
at the very end, spinach can be added. i bet lots of other things could be added. i'm just so into it being only one pan.
no subject
Date: 2017-06-23 02:39 pm (UTC)Pasta: I discovered that when making pasta sauce, or meatballs, you can save a goodly portion in the fridge for later use - but keep some in the pan and as soon as the pasta is cooked, drain it well and then dump it into the sauce still in the pan. Smoosh it around for a few seconds. For some odd reason it always tastes better than pu[tting pasta into serving dish, and adding sauce onto top.