You’ve heard of the 1/10/10 method of cooking boneless skinless chicken breasts — you cook one side on one minute on medium, flip and cover and cook on low for ten, and then continue off the heat for another ten. (Or, try a 3/3/7/7 variation, where you brown both sides first.) The method is intended to “poach” the breast in its own liquid and prevent the natural moisture in the chicken from cooking out, but I always get some delicious juices left over in the pan. Happily, you can easily turn this into an excellent, naturally flavourful pasta dish. Here are a couple of variations:
1. Prepare and cook chicken breast according to 1/10/10 instructions. (One breast is enough for about 1.5-2 servings of pasta.)
2. Meanwhile, cook spaghetti in a separate pot according to package directions. When done, drain and set aside.
3. When chicken is cooked, remove from pan and set aside to rest for a few minutes, before slicing or shredding the amount of chicken you’ll need for the pasta.
4a. For a chicken and mushroom pasta, cook some sliced mushrooms with pressed garlic and Italian herbs in the juices, stir in the cooked chicken and spaghetti, and serve.
4b. For a wonderfully effort-free lemon-olive pasta, cook the spaghetti until it’s about three-quarters of the way done in Step 2. Add a few squirts of lemon, some sliced olives, and a bit of pressed garlic to the pan juices, and finish cooking the spaghetti in the liquid mixture before serving. Garnish with parsley and Italian herbs to taste.