Drunken Pasta

Adding veggies to booze covered pasta totally makes it okay to eat the booze covered pasta.


At least that's my mentality when I feast on this and although I don't eat pasta often, this is absolutely my most-made pasta dish.  Not only does it taste delicious while enjoyed on the couch in your pjs, but it tastes equally delicious when consumed at a dinner table with candles and wine and fancy stuff.


A lazy dinner that can double as a man-approved date night, what more can a girl ask for?

As mentioned above, each time I make this meal it's slightly different than the time before because this dinner is extremely adaptive and also is great for emptying out the odds and ends from of the fridge.  Here are some suggested changes:

• Sub red peppers for the mushrooms - this is best if you also sub two slightly spicy sausages for the chicken
• Use any green you like, just make sure there is lots of it.  My favs are kale, baby spinach, or swiss chard.
• Booze that works: white wine, summer beers, lagers.  I was drinking a Sam Summer while making this particular meal so in it went - lemoney and delicious!
• Any herbs will complement this dish, I usually try to keep it to one or two.  My favs are basil, oregano, or parsley.
• Bacon is also a great substitute or addition to the chicken (try to refrain from adding a whole pound, two slices per person works)

Some notes:  I usually leave my spices and oil right next to the stove so they are on hand when I need them.  Start by setting your water to boil, then prep your veggies followed by the chicken - this way everything is ready to toss together so you will have less running around to do.  It's also extremely helpful to keep a strainer handy so you can avoid over-cooking your pasta.

Drunken Pasta

Ingredients

• 3 servings of dry pasta of choice
• 1 small onion chopped (I use vidalia or sweet)
• 3 large cloves garlic, chopped
• 1 pound chicken breast
• 1/2 - 1 1/2 t crushed red pepper (if you don't like heat start small)
• 1 t oregano
• 1 t basil
• salt and pepper to taste
• 4-5 T olive oil
• 8 mushrooms, sliced (or half a red pepper chopped)
• 1/2 c booze of choice
• 3-4 cups of greens roughly chopped (I used 3-4 large leaves of kale)

Optional

• 2-3 lemon slices or a squeeze of juice from half a lemon at the end
• cheese to garnish

Combine

1.  Fill a tall-sided pot 3/4 of the way with water and dump in a teaspoon/pinch of salt.  Place over a burner on high heat, once the water is at a rolling boil dump in the pasta and set a timer for the appropriate cook time.  Drain when ready and set aside.
2. While you wait for the water to boil prep all your veggies then set aside.
3. Cut any excess fat off your chicken then cut into 2-bite-sized pieces.  Rub with 1 tablespoon of olive oil and sprinkle with a little salt and pepper.
4. Heat 2 tablespoons of olive oil over medium heat in a large skillet or a large bottomed pot.
5. Cook the onion for 5-7 minutes until it starts turning clear.  Throw in the garlic and cook for another 2 minutes, keep your eye on it and stir often so the garlic doesn't brown.
6. Push the onions and garlic to the edges of the pan then place the pieces of chicken in the center and sprinkle with the herbs, red pepper, and optional lemon. When there is approximately one or two centimeters of "white" wrapping around the sides of the chicken you can flip each piece.
7. Dump in the mushrooms and cook for 1-2 minutes until they start looking juicy, then pour in the booze and let cook for 1-2 more minutes until the alcohol has cooked off.
8. Toss in the cooked pasta and mix in the greens until they are just starting to soften.
9. Plate, garnish, and enjoy!