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.