Spaghetti Puttanesca with Chicken with Kimmie

Friday, February 14, 2014


My friend Kimmie invited me to her apartment earlier this week and taught me how to make spaghetti puttanesca with chicken and an asparagus salad, a staple dish at the cute little apartment she shares with her fiancĂ©.

I'm loving this series, guys. Not only am I being well fed, I'm learning the handiest kitchen tricks and more about these ladies in ways I hadn't before. It's equal parts relaxing, fun and intimate to share a kitchen for a few hours, swapping stories, tips and jokes.

Kimmie taught me that you can cut snap off the ends of asparagus (no need to use a knife!), you can peel the skin off garlic by pressing down on it, and she told me her budget-friendly rule of thumb is to only take on recipes that require her to purchase four or less items at the grocery store. Such great pointers! 

She has about 15 dishes up her sleeve she rotates each week, whipped this up without referencing the recipe, and I was stunned. She also made it look so easy that I plan on trying it solo next week. I'm not much of a tomato person, but this dish has me converted. It was so hearty and had the richest flavors. The perfect winter dinner.


Ingredients (makes 6 servings, modified from here):
12 ounces whole wheat spaghetti 
2 tablespoons olive oil 
1 1/4 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 garlic cloves, chopped
1/2 yellow onion
1 can artichoke hearts 
1 28-ounce can crushed tomatoes with added puree 
1/4 cup drained capers
1/2 teaspoon dried crushed red pepper 
1/3 cup arugula 
Salt and pepper to taste

Directions:
Cook spaghetti in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain. 

Meanwhile, sprinkle chicken with salt and pepper. Heat olive oil in heavy, large skilled over medium-high heat. Add chicken, garlic and onion. SautĂ© until chicken is no longer pink, about three minutes. 

Add tomatoes, capers, artichoke hearts and crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about five minutes. Season with salt and pepper. 

Place spaghetti on plate, arugula on top, chicken and sauce on top of that. You're done! That's it

Asparagus salad (a Kimmie original!)
Ingredients:
1 bunch asparagus
1 lemon (zest and juice)
1 clove garlic
2 scallions
2 tablespoons of olive oil 
Walnuts 

Directions:
Steam asparagus in about two inches of water for five minutes. Quickly rise and let cool in refrigerator. 

Mix all other ingredients to make dressing. Season with salt and pepper. Pour over asparagus. Serve with walnuts on top. 

Thanks for sharing your kitchen and wisdom with me, Kimmie!

P.S. Chocolate chip cookies with Jen, fish tacos with Gwen :-)

1 comment:

  1. Another way I recently learned to peel garlic is to put it inside a small bowl and put another bowl upside-down on top of it and then shake the heck out of it. Works best if they're metal bowls. Open it up and pull all the garlic pieces out!

    ReplyDelete

Want to get in touch with me immediately? Email me: ladan.nikravan@gmail.com