- Cook pasta and artichokes at same time in two different pots on stove top
- Make chicken and sauce
- Finish artichoke with spices and lemon
- Assemble chicken and basil
Spaghetti with chicken tenders in a white wine garlic sauce
Chicken tenders are the little strips that are attached to the underside of each breast (every chicken has two tenders) They taste just like the chicken breast and are often sold separately and are cheaper than chicken breast.
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Ingredients:
- 1 box whole wheat spaghetti
- 2 pounds chicken tenders
- 2 teaspoons salt Pink Himalayan
- 1/4 cup extra virgin olive oil
- 12 cloves garlic sliced
- 1 chili pepper seeds removed for less heat, chopped
- 3/4 bottle white wine
- 2 cans crushed and peeled tomatoes
- 1 cup fresh basil stems removed, chopped
Directions:
- Cook the pasta according to the box, be sure not to overcook. Save 3/4 cups of the pasta water.
- Prepare a skillet on high heat. Add the olive oil and get hot.
- Sprinkle the chicken with salt and place in pan, work in batches if you have to. Sear for 2 minutes per side. Remove from pan and repeat until they are all almost cooked.
- Pour ¼ cup of wine into the pan and use a wooden spoon to deglaze, scraping up all the brown bits from the bottom. Add the garlic, chili peppers and tomatoes and mix well. Let cook for 2 minutes.
- Add the rest of the wine and the water from the pasta and cook on high for 20 minutes.
- Add the chicken back in and cook for 2 more minutes.
- Add the pasta and fresh basil and serve right away. Salt to taste.
Notes & Tips:
If you don’t like white meat chicken, make this recipe with pargiot (boneless, skinless dark meat). Since white meat dries out quicker than dark meat (unless it is cooked whole) and therefore this recipe should be eaten right away!
Spiced artichokes
I like boiling artichokes the best because the cooking method is full proof but they do lack flavor so be sure to add the right amount of salt and spices.
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Ingredients:
- 2 artichokes
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt pink Himalayan
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry oregano
- 2 lemons cut in half
Directions:
- Cut off the top third of the artichoke and the majority of its stem.
- Place a large pot with water on high heat and bring to a boil.
- Add the artichokes and cover. Once water is boiling again, turn down and simmer. Cook for 30 minutes, or until you can place a knife easily through the stem and strain.
- Let cool slightly and then cut in half. Use a spoon to remove the white and purple centers.
- Brush with olive oil and sprinkle with spices. Squeeze lemons on top. Optional: Serve with the dipping sauce.
Notes & Tips:
If you are a mayonase lover, create a dipping sauce using ½ cup of mayonaise, 1 zested fresh garlic and the juice of a ½ lemon. I prefer dipping my artichokes in techina or a yogurt sauce.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
White meat chicken dries out really easily, if you have leftover, slice it really thin and then add it back into the pasta for a juicier taste.
