Sometimes a meal goes into the meal plan and then doesn't get made for whatever reason. So, I put it in the next week's meal plan. Something like this was planned for tonight's dinner; the chicken needed to marinate for two hours, I still hadn't gotten around to it and time was ticking, then I realized my chicken was still partially frozen.
I turned to my BFF Google Reader and came up with this little recipe from A Taste of Home Cooking.
Now, if you've been paying any attention, you can probably guess what my husband's response was when I told him the name of the dish, "Is it going to be spicy? Is A going to eat it?" I said, "No, it's got spiCES, but isn't spiCY. And, no, he won't eat it, unless it tastes like PB&J."
So, I move on. I make this really quick to put together dinner. The cooked chicken smells awesome; I'm reminded of the chicken fajitas I almost ordered when we went to Friday's the other night. Then I made the sauce, which also smelled out of this world.
We sat down to eat, and no surprise, the 1 year old dug right into the pasta and didn't touch the chicken (Funny story from last night, he was actually sucking the sauce off his chicken pieces and putting the sauce-less chicken on his plate). I really liked mine, because really, what's not to like? My husband was like this is fine, I'd eat it again (yeah, what feedback.) AND....
A ate it. And said he REALLY liked it. And that it was a keeper and I should make it all the time (as long as I make him mac and cheese too). M commented that it was in fact spicy, but I said it was the pasta's sauce, which he was eating, so definite score there!
Spice Rubbed Chicken over Spaghetti with Salsa Verde Cream Sauce Source: A
Taste of Home Cooking
1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black
1 1/2 pounds boneless skinless chicken breast
extra virgin olive oil, divided
1 finely chopped white onion
tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite
1/2 cup sour cream
1/4 cup fresh chopped cilantro
pasta according to package directions and drain. Set aside.
chili powder, smoked paprika, cumin, garlic powder, salt and pepper
into a small bowl, stirring to combine. Sprinkle over both sides of
chicken, then rub. Heat 2 tablespoons oil in a large, oven-safe pot over
medium heat. Add chicken and cook until browned on both sides, about 6
minutes each side. Continue cooking another few minutes to make sure the
chicken is completely cooked. Remove from pan and cover with foil until
ready to serve.
In the now-empty skillet, heat 2 tablespoons
oil over medium heat. Add onions and garlic, cooking and stirring until
tender, about 5 minutes. Add salsa, tomatoes, sour cream and cilantro,
stirring to combine. Just before serving add cooled pasta to the sauce
and stir to combine.
Cut chicken into slices. Spoon pasta into
serving bowls and top with slices of chicken breast. Garnish with a
sprig of cilantro, if desired.