THAT OTHER BREAST (POACHED)

Lovely rain today! The lilacs in town are weighted down with blooms.
I promise a picture as soon as the weather clears.

Remember, we poached 2 whole chicken breasts on Saturday.
One was converted into an Asian salad.
The other was added to a pasta dish (see photo) for a very quick supper.

Fettucini with chicken, red onion, and Parmesan

Fettucini pasta for two servings (or linguini, or your favorite) boiled in salted water, al dente

*Note: A pound of factory made pasta (as opposed to home made) generally serves 4 people. I use 1/2 pound of fettucini for 2. Left over may be re-heated by dropping it in boiling salted water for about 1 minute (remember, it's already cooked). This yields a more satisfactory result than heating in microwave--which dries it out.

Boil at least 6 quarts water for 1 pound pasta, plus 1 teaspoon salt per quart. I just throw in a small handful.

Boil or reheat the pasta. Drain and keep warm.

Give breast about 30 seconds in the mircowave if cold--be sure to cover it with a glass lid or plastic to avoid drying out. Shred or slice into bite sized pieces.

Mince 1/4 of a red onion and microwave 30 seconds (covered) in a small bowl with a pat of butter.

Sauce:

Scant cup heavy cream
1/4 teaspoon salt
1/4 teaspoon white ground pepper ( black is OK)
pinch chipotle

Heat cream to bubbling in heavy small sauce pan.
Add cooked onion and stir.
Add shredded or sliced chicken pieces to coat with sauce and heat through.

Assembly for immediate service:

Divide drained pasta into desired serving sizes and place in warmed flat pasta-type bowls.
Top with onion chicken cream sauce and gently toss with 2 forks.

Dust with grated Parmesan cheese (about 1 tablespoon per serving)

Dust with a pinch of paprika for color (optional).

Embellish with cooked green vegetable (asparagus in this example, or spinach, chard, snap peas, and so forth.

Serve hot!


KGC