We don’t have much in the cupboards – we needed to go grocery shopping a week ago, but haven’t felt like it – so tonight’s dinner was more of an experiment than usual. There was a little more liquid than was probably ideal, but we’ve got a pasta spoon with a hole in it, so whatever. The condiments are definitely non-optional.
- Brown Sugar Bourbon glaze
Okay, so I added some of the bourbon glaze to the two chicken thighs I had: enough to thoroughly cover it. Let that sit like an hour, then preheated a pot and melted some butter at the bottom. Cut the chicken into bite-sized chunks and throw that and however much of the glaze it’s been marinating in into the pot along with however much garlic you want. Cook that on medium for like 8 minutes, then add a shot of bourbon.
For the pasta, I think you want like a .8:1 ratio of liquid to pasta? I did 1:1, but on top of the leftover glaze and bourbon. Basically, you want enough liquid to cover the pasta: it might work well to take the chicken out and then stick it back on top of everything. This is assuming you even care about extra liquid in the pot, which you might not. Anyway, add the pasta and water to your pot, then get some quantity of broccoli into florets and throw that in, too. If it takes a couple minutes to chop the broccoli, not a big deal, it’ll just be less cooked.
All of the pasta should be covered: maybe not this much, though.
Add a pinch of salt and a generous sprinkling of pepper to the water: the salt is because pasta demands salt, the pepper is because it cuts the sweetness and is a nice contrast to the bourbon. Leave all of that on medium-high until the pasta is al dente: probably pretty similar to the cooking time on your pasta package.
When it’s done – and taste-test the pasta first! – serve immediately, with grated parmesan and probably also more pepper. The parmesan is also a good counterpoint to the sweetness, so quantity of parmesan and pepper that you want is going to depend on the type of glaze you’re using.
Tastes pretty good, and not a lot of effort to make, so I’m calling that a win.