|How 'BOUT that Danny Briere? I'd like to have him for dinner....|
Sunday dinner is usually a relatively involved meal in our house. It's the one night of the week that we are all guaranteed to be home, so we always have a semi-elaborate sit down dinner. But this past Sunday, both cooks in the house wanted to watch the afternoon Flyers Game, so dinner required some logistical attention.
It meant that preparations either needed to be mostly done by 3pm, or really, really minimal at around 6. I scanned the fridge inventory, found a lb of fresh fettuccine, some boneless chicken and a bag of sundried tomatoes. Inspiration struck. And the very best part of the whole thing is that my ever-critical teenage daughter tasted it and said, "This is good! Is it Lidia?" I replied, "No, I made it up." She said, "Oh, then it's 'Mom-ia.'"
Chicken & Pasta Mom-ia AKA Flyers Fettuccine
4 lg boneless chicken breasts
2 TBSP chopped garlic
3 TBSP olive oil
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1 cup sundried tomatoes
1 cup chicken broth
3/4 cup white wine
1/2 cup water
1 lb fettuccine (or whatever pasta you like)
In Dutch oven, heat oil and garlic. Sear chicken on all sides, and add salt, oregano and pepper and tomatoes. Stir briefly, the add liquids. Reduce heat to low simmer, cover pot, and forget about it. I checked it and flipped the chicken between periods, giving it an occasional, brief stir. This can simmer for anywhere from 1 1/2 to 4 hours. When the chicken is fork tender, pull it apart. I used a wooden spoon to break it up--having cooked it for about 4 hours it was almost shredding itself. Cook pasta to just al dente, drain, pour chicken mixture over top, and toss generously with Parmesan cheese. This, with a simple arugula salad and a loaf of bread made for a pretty terrific Sunday dinner--and I didn't miss a goal.