Quick From Scratch Food And Wines Spaghetti With Chicken I Made It

Quick From Scratch Food And Wines Spaghetti With Chicken

pointsevenout 13 years ago

Recipe by Mystic_river1. Quick From Scratch Food And Wines Spaghetti With Chicken And Thai Peanut Sauce
My first pasta with a peanut sauce. I guess an additional line of instruction should be added for dummies like me. "Simmer and whisk the peanut sauce until smooth and thick. No further" If you let it continue to simmer while all else comes together the oil will separate out in the sauce. It just looks bad. I don't think it hurt the recipe any.
It is a rich dish. I had only one serving which is unusual for me.
Lastly, used smooth peanut butter. Couldn't justify buying nutty peanut butter for just one dish. We use smooth around this house.
Oh yeah! Lastly one more thing. Title references wine but there is none in the recipe. Suspect Mystic subbed chicken broth for the wine.
Couldn't justify a 5-star rating because I have nothing to compare it against. So a 4-star is still a very good rating.
EDIT: I have big breasts. Two of them are over a pound. They did come out a little pink in the middle of the thickest part of the breast cooked 6 minutes on each side. If you are a little queasy about the pinkness, pound the breasts a little thinner or fillet them. I don't have any problem with the center being just a little undercooked.

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chuckieb 13 years ago said:

I bookmarked this recipe based on your recommendation Points. It looks and sounds really delicious!
I know you know you should not have made the big breast comment. Not a pretty sight. Come on! LOL! I often cut a large chicken breast in half as opposed to pounding it (messy stuff pounding) and then it is tender and delicious. I don't think pink in chicken is a good thing either actually.

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mommyluvs2cook 13 years ago said:

Lol! You had me at "I have big breasts" J/K....Sounds great...I agree with the chicken situation, pink chicken is a no no around here! I think the wine in the recipe title is just referring to the magazine title "Food and Wine"...you probably know that tho and is saying, thanks I already know that..... ;)

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pointsevenout 13 years ago said:

Did not have any double entendre in mind whatsoever. That one slipped by me however true it may be.
My honest point was four boneless skinless chicken breast fillets are 2.5 pounds in a package in my local stores. So each boneless skinless chicken breast fillet is about 10 ounces uncooked. And the thicker end of the fillet takes a while to cook. So I suggest beating your meat until it is thinner and will cook evenly or fillet the fillet again for the same result.
If your intention was to yank my chain, you have succeeded. I have been trying to be good about the double entendres.
Yes, I see the other possible double entendre in there but please don't go there.

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pointsevenout 13 years ago said:

I didn't already know that. Wasn't paying enough attention to the header storyline. Makes sense now.
I'm still here so the pink centered chicken didn't blow me up.

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