Sticky, Sweet and Salty Pasta

Today it rained. After Floatopia, sweat stains in class and short shorts since Spring Break, it rained. The lunch that Taylor and I came up with was fitting, because it was sticky and sweet and salty and most important, warm and hearty, like a winter dish. Here's the method:

Sticky, Sweet and Salty Pasta (of the Woods!)

Bring a pot of water to a boil; cook 1/2 box of whole wheat penne or other dried pasta.

To season two chicken thighs (mine were boneless and skinless,) Taylor uses olive oil, salt and pepper on both sides, finishing with a generous dash of Herbs de Provence.

In a large and shallow preheated saucepan on medium-high, we cooked a bit of olive oil with two smashed garlic cloves and added the chicken thighs. We cooked them on both sides to nearly done, then took them off the heat and transferred to a plate.

In the same pan we added a bit more olive oil, and one chopped leek, cooking over medium heat until almost golden around the edges. Then add one very large sliced portabella mushroom (you could use any kind you like) along with a handful of chopped thyme, and a sliced red bell pepper. Cook these for a few minutes, just until the mushrooms are nearly cooked through.

About here we drained the pasta, reserving some of the pasta liquid. Then we added the chicken back to the saucepan, along with a few tablespoons each balsamic vinegar and soy sauce. Stirring at this point helped keep the carmelization of the vinegar and soy on the food and not the pan. Once the liquid added has been cooked into the chicken and veggies, add the pasta and a bit of the pasta water to the pan. Toss and plate.

We topped ours with lots of ground pepper, shaved parmesan and herbed goat cheese (Taylor liked the goat cheese!! Yay!).

-La