Mommy’s Asian Chicken and Spaghetti

Who doesn’t love spaghetti? What kid won’t eat chicken? Put the two together and you have a staple food in our house: chicken and spaghetti. However this recipe from The At Home Gourmet is not the traditional Sephardic chicken and spaghetti we are used to. It uses soy sauce for a more Asian taste and looked like it would take significantly less time to create.

Ingredients; spaghetti, chicken cutlets cut into strips, olive oil, garlic, soy sauce, sugar, ground ginger

The Process: First things first, you have to boil the spaghetti according to package directions and drain it. Nothing surprising about that.

While the spaghetti was cooking I sautéed the garlic in the olive oil and then added the chickens trips to the hot pan and cooked them for about one minute. Then I added soy sauce, sugar and ginger. The chicken was coated in the resulting sauce, and cooked for another 4-5 minutes. I found stirring and having a non stick pan important to prevent the chicken from burning. I tossed this into the spaghetti, a

nd voila dinner as served.

The Results: For the amount of effort needed (minimal) this turned out pretty well. We still prefer the taste of Chicken and Spaghetti from the Aroma’s of Aleppo cookbook but that recipe takes a significant investment of time and labor. I also didn’t love how much sugar was in the recipe. I will still make this again as a quick and easy dinner but it is not on the all time favorite list.

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Sauteed Chicken Breasts With Avocado and Tomato

It’s Friday afternoon, Friday night dinner is rapidly approaching and I am using my lunch break to cook before returning to work.  I have chicken in the fridge and not much else on hand. In an age old dilemma the aforementioned chicken is chicken breasts, while my children will only eat chicken on the bone or chicken nuggets deep fried to a point beyond what is nutritionally wise.  Luckily Hip Kosher contains simple recipes that take fresh ingredients and makes them pop in a way that is both sophisticated and understated – perfect for kids who don’t like a lot of competing flavors or sauces and a parent with less than 50 minutes to cook. My kids do like both avocados and tomatoes so I was hoping this would be enough to get them interested in trying the chicken. A quick run out to the vegetable cart on my corner and I was ready to start!

prepped veggies

Ingredients: flour, black pepper, cumin, 4 chicken breast halves, extra virgin olive oil, red onion, avocado, tomato, habanero pepper

Substitutions: I left out the habanero. My kids don’t do well with spice and I wasn’t about to run around and find a habanero that they would likely not eat.

 

The Process:

The first bunch of ingredients are combined to make a coating to dredge the chicken in, following by sautéing the chicken in the olive oil. This took about 10 minutes since I had to reuse the pan to sauté the chicken in several batches.

While that was going on I sliced up the avocado and tomatoes and minced the red onion. This way they were ready to cover the chicken right before I slipped them into the oven at 375 F to bake for 6-8 minutes.

sautéing the chicken

Sautéed Chicken with Avocado Awaiting the Oven

 

 

 

 

 

 

 

 

 

 

 

The Results:

The chicken was surprisingly moist and retained the flavor from the the avocado. It probably would have been tastier for the adults with the habanero. The kids did agree to try it and made it through several bites before rejecting it. Overall not a total loss and a good quick dish for when company is coming over but I wouldn’t call it a kid friendly food if you have picky eaters.

sautéed chicken with avocado and tomato