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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