Chicken and Broccoli over Spoodles

IMG_1913Writing a recipe is hard. Maybe not for a professional, but for a home cook like me. I find myself adding a pinch of this or a shake of that and only remembering after the fact that I was planning to blog the recipe and maybe it would be a good idea to measure and write things down!

I’m going to try and justify my casual approach by saying that most people probably cook that way. If you want to spice things up, my guess is that most people would just aim and squirt in some Sriracha, or sprinkle some pepper flakes in the pan. Hope so, anyway.

So please bear with me as I recreate this dish from memory. In part anyway. I did write a few things down.

Ingredients:

4 boneless chicken thighs, cut into bite sized pieces
1 large sweet potato, peeled
1 onion, chopped
1 clove garlic, minced
6 or 8 large mushrooms, sliced
About 2 cups of broccoli, steamed
2 TBS butter and 2 TBS flour
chicken broth, about a cup
olive oil, salt, pepper, pesto, Sriracha (or pepper flakes)

Method:

1. Film a pan with olive oil. Season the chicken pieces with salt and pepper and sauté them until they are cooked through. Remove to a bowl and set aside.
2. Wipe out the pan. Add a bit more oil. Saute the chopped onion until translucent. Add the garlic and cook for another minute. Add the mushrooms. Sprinkle with some salt and pepper and cook until the mushrooms are tender. Return the chicken to the pan and stir to combine. Just a tip here. If you’re using pepper flakes to add a little heat, you should add a couple of shakes as you cook the onions, garlic and mushrooms. Sriracha can be added to the sauce.
3. Steam the broccoli and shock it in ice water to retain the green color. Set aside.
4. Make a sauce by melting the butter and stirring in the flour for a couple of minutes. Add the broth and keep whisking until you get the consistency you want. I added a heaping tablespoon of pesto and a squirt of Sriracha, in addition to a bit of salt and pepper to the sauce. Personal choice here. You could add any herb. Tarragon or fresh basil would work. You could also eliminate the hot sauce.
5. Combine the chicken mixture, broccoli and sauce. Heat until the flavors meld.
6. Spiralize the sweet potato. Sprinkle with a little olive oil, salt and pepper. Roast for about 20 minutes in a 425 degree oven. Stir half way through. Use as a base for the chicken and broccoli.

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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One Response to Chicken and Broccoli over Spoodles

  1. Pingback: Labor Day Weekend and Weight Watchers | Saltwater Influenced

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