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Ingredientes
- 1 lb Chicken breast split
- Â Â (or possibly 1 1/2 c. shredded cooked chicken) see * Note
- 2 slc Smoked bacon cut in small squares
- 1 lrg Onion peeled and minced
- 1 lrg Garlic clove chopped or possibly pressed
- 1 tsp Dry basil crumbled
- 1 tsp Dry oregano crumbled
- 1 tsp Grnd cumin
- 1 tsp Salt
- 1/4 tsp Black pepper, freshly grnd
- 1/4 c. All-purpose flour
- 1/4 c. Dry sherry or possibly white wine
- 1/2 c. Sliced pimiento-stuffed green olives
- 6 Tbsp. Minced fresh parsley
- 1/2 lb Thin spaghetti or possibly vermicelli
- 2 ounce Coarsely shredded medium Cheddar cheese to 4 ounces
Direcciones
- * Note: If using pre-cooked chicken you will also need 2 c. of chicken broth to complete this recipe.
- Put the chicken breast in a heavy medium pot; add in 2 c. of cool water. Cover and bring to a boil over moderate heat. Lower the heat and simmer till cooked through to the center when cut with a knife, 15 to 18 min. Take out and let cold slightly on a plate. Pull off and throw away the skin and bones; tear the meat into coarse shreds. Reserve the broth. (If starting with cooked chicken and canned broth, measure and reserve till needed.)
- Put the bacon in a heavy medium skillet and cook over moderate heat till crisp and golden, 3 to 5 min. Add in the onion and saute/fry to soften and lightly brown, 3 to 5 min. Add in the garlic, basil, oregano, cumin, salt, and pepper; saute/fry for 1 minute. Stir in the flour (the mix will be dry) and cook for 1 minute, stirring. Add in the 2 c. broth and the sherry or possibly wine. Stirring constantly, bring to a boil; simmer for a minute, till thick. Stir in the olives, 1/4 c. of the parsley, and the shredded chicken; return to the boil, remove from the heat, and cover to keep warm.
- Bring a large pot of lightly salted water to a boil over high heat. Drop in the spaghetti. Stirring constantaly, quickly return to the boil. Stirring frequently, boil till tender but hard to the bite, according to package directions. Drain in a colander and dump into a big bowl. Add in the sauce and toss. Add in 1/2 c. of the cheese and quickly toss. Serve topped the remaining 2 Tbsp. parsley and additional Cheddar if you like.
- This recipe serves 2 as a main course, 4 as a pasta course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 2 servings | |
| Calories 809 | |
| Calories from Fat 220 | 27% |
| Total Fat 24.77g | 31% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1601mg | 67% |
| Potassium 575mg | 16% |
| Total Carbs 109.15g | 29% |
| Dietary Fiber 6.0g | 20% |
| Sugars 8.51g | 6% |
| Protein 28.23g | 45% |
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