Wait, what? Salami?? Why would you do such a thing? Well I’ll tell you why. I had a birthday party recently, and had almost an entire tray of salami left over. When cooking greens – bacon. When cooking pasta – pancetta, guanciale. So… why not? P.S. It’s delicious.
- 1 lb chicken breast
- 6 slices of Italian salami
- 3-4 large cloves of garlic
- 1/2 tsp each of dried oregano, thyme, rosemary (1 tbs each if fresh)
- 1 cup white wine (or chicken stock, but seriously, wine is better)
- 3/4 lb of linguini (or spaghetti)
- 4-5 tbs of olive oil
- 1/3 cup grated parmesan (not shredded)
- Salt to taste
- Optional toppings: pepper, fresh basil, parmesan cheese
- 5+ qt pot
- Deep sauté pan (or any other pan with a 3 qt minimum)
- Pasta ladle
- Knife and cutting board
- Meat tenderizer (optional)
- If using fresh herbs, chop them as fine as you can. Put them in a bowl.
- Dice the garlic, and set aside.
- Slice the salami into strips and microwave for 30 seconds.
- Put the chicken on the cutting board and hit it repeatedly with the meat tenderizer (optional). Slice the chicken into bite sized pieces.
- Mix the oregano, thyme, and rosemary and about 1 tsp salt into the chicken.
- Using the deep sauté pan, cook the chicken in 2 tbs olive oil until done. Put chicken in a bowl so it does not continue to cook, and take the pan off the heat.
- Boil about 8 cups of water. Add enough salt to it so that it tastes almost as salty as ocean water.
- Add the 3/4 lb of linguini (or spaghetti) to the water. You can go ahead and add the whole 1 lb box if desired, but it will impact your meat to pasta ratio.
- As for the the sauté pan, put it back on the heat and add the rest of the olive oil, salami, and garlic. Cook until garlic is starting to look golden.
- Immediately deglaze the pan with 1 cup of white wine or chicken stock.
- Check your pasta regularly. When it is almost done (just a tiny bit crunchy), remove it from the water with a pasta ladle and transfer it directly into the sauté pan.
- Add about pasta boiling water as needed to the sauté pan.
- Cook until pasta is al dente, and then turn off the heat.
- There will still be some liquid left. Add grated parmesan and stir vigorously.
- Mix the chicken in, the residual heat from the pasta will warm it up.
- Top (or not) with pepper, basil, and/or parmesan.
One thought on “Recipe: Chicken Pasta with Salami”
Salami- now that is an idea for a different base meat.