Friday, July 31, 2020

Chicken Pasta With Angry Onions

Rotisserie chicken (hand-picked and chopped)
Roughly chopped onion
Sliced garlic
Trader Joe's gigli pasta
I added some leftover chopped broccolini after shooting the picture (a guy's got to nutrify)

This is more complicated than it seems.

My previously posted salmon pasta used very gently-cooked onions. In fact, I wrote a whole followup about the proper mindset for gently cooking onions.

This time, I flipped that (in case you haven't noticed, I'm a one-trick-pony. Flipping = reframing, and that's what I do. I've been flipping profitably ever since I stumbled upon the move in college while pondering the odd artifact - an iron - my mom had packed for me).

This time I cooked the onions harshly. I was a real bastard. Medium high heat, hardly any stirring, lots of sizzle. I let them brown nearly to burntness, and there was nothing gentle about it. I wanted them a little dry and a little crunchy and plenty sharp and angry.

The garlic, by contrast, was pampered low and slow, bringing out the sweetness. I used more grated parm than usual, figuring it would bridge the harsh onions to the mellow garlic. It worked.

I added the chopped chicken to the onion/garlic pan, raising heat and stirring madly for just long enough to warm it up. Then I stirred the mixture madly into the pasta along with parm and more olive oil (the latter injects a fresher flavor when it's added at the end, without heating much).

The result was just a bit dry (which is why the photo seems slightly flat). I'd forgotten to add pasta water for finishing sheen (and salt). The struggle continues.

Making of:

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