Friday, November 1, 2013

Chicken Kiev Pasta

Oh, this dish. 

What havoc this created for my husband and I.  I mean seriously, it was sort of ridiculous.  Our conversation when something like this:

Me: I want to make Chicken Kiev into a pasta dish.
Geo: Cool, but, it would just be buttered noodles with some herbs. 
Me: It needs breadcrumbs though.  And it will have to be a wee bit saucy, with some light buttery sauce, because it needs to not be just dry pasta after I bake it.
Geo: Christine, chicken kiev has no sauce.
Me: I KNOW.  But this is a "version" and so it is going to be a little different"
Geo: it is different, you are adding pasta
Me: AND I am adding a little sauciness, because I want a little sauce
Geo: Well then it isn't chicken kiev, it is chicken kiev with PASTA.

DING DING DING!!  So that is how "Chicken Keiv Pasta" was born.  Isn't it nice to know the long scientific process that goes into naming and coming up with a dish? OH the process!  Anyway, we got to laughing, and well, that is how most of our conversations end.  I suppose that is a good thing, right? 

I have had a lot of requests for pasta dishes.  Easy and quick pasta dishes.  They seem to please the masses and many can be made ahead.  I was even told on many occasions the semi homemade thing didn't bother the requesters.  Anyway, I made a few this week.  I love chicken kiev and who doesn't love pasta and chicken and butter, right?  I made it the first time though the flavor was incredible I felt that most people would consider it to "dry".  So I incorporated a little bit of a light sauce for it.  This is just my version, done with pasta.  I hope you enjoy it and please always feel free to email me requests, or post them on Facebook or tweet them to me!  Let me know if you try this one, it is one of my favorites to be honest! It isn't over saucy, or seem very saucy at all.  It delivers incredible flavor and comfort and after all, food IS love!

Now onward my friends!

1 lb. cavatappi or other short cut pasta
1/2 cup butter
1/2 cup milk (you can add up to 1 cup depending on your preference)
1 cup grated Parmesan cheese (can add another 1/2 cup if you up your milk!)
2 cups shredded or chopped chicken
1 cup chicken stock
1 tbsp parsley
1/2 tsp oregano
2 tsp chives
1 cup breadcrumbs
olive oil
salt and pepper

Preheat oven to 375 degrees F.  In a large pot of salted water, cook pasta according to package directions and drain.  Leave in drainer and using the same pot, add in butter, milk, cheese, chicken, chicken stock, parsley, oregano, and chives.  Heat until cheese is melted.  Stir constantly so it doesn't stick or burn.  Add pasta in and stir to combine adding salt and pepper to taste.  Pour into a buttered casserole dish and sprinkle the top with breadcrumbs.  Drizzle lightly with olive oil and bake for 25-30 minutes, until breadcrumbs are golden brown. 

I hope you enjoy this easy, and quick pasta dish.  Make extra, minus the breadcrumbs and freeze a pan too!  This isn't a super saucy, or cheesy dish, so don't think you did something wrong when you can't really SEE a ton of sauce!

Your "pasta is my addiction" Chefwannabe

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