Shishito peppers and roasted chicken combine with lime juice and cream for the pasta with an untraditional flavor profile. Shishito peppers are a long thin Japanese pepper that is medium-hot with one in ten of the peppers being spicier.
- 16 oz. fresh spaghetti
- 8 oz. heavy cream
- 2 oz. olive oil
- 2 oz. butter
- 3 oz. chicken stock
- 3 garlic cloves
- 8 shishito peppers
- 2 sprigs cilantro
- 2 Limes
- 2 oz. grated parmigiano
- 1 ½ oz. shaved parmigiano
- 2-6 qt. pots
- chef’s knife
- large metal cooking spoon or large metal spatula
- pasta strainer or basket
- metal tongs or cooking spoon
- garlic press (optional if you prefer to use knife)
- cookie sheet
PREP & COOKING INSTRUCTIONS
PREP TIME: 15 MINUTES
STEP 1: Fill 6 qt. pot 2/3 of the way with water.
STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)
STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
STEP 4: Mince garlic with chef’s knife or push through garlic press.
STEP 5: Juice lime. Set aside.
STEP 6: Thinly slice chicken. Spread out on a cookie sheet and pat dry.
STEP 7: Remove stem from shishito peppers and thinly slice into rounds.
STEP 8: Remove cilantro leaves from stem.
STEP 9: “Fluff pasta” Loosen up noodles with fingers before cooking.
COOK TIME: 15 MINUTES
STEP 1: Heat olive oil over medium-high heat until shimmering. Add thinly sliced chicken. Season with salt and pepper. Do not stir.
STEP 2: Sear chicken 3-4 minutes without stirring. Once chicken is lightly browned, flip to sear second side.
STEP 3: Add shishito peppers. Do not stir.
STEP 4: Once second side of chicken is seared and chicken begins to release from pan, stir.
STEP 5: Continue stirring shishito peppers until they have become fragrant and are caramelized (2-3 minutes). Turn heat to medium low.
STEP 6: Add minced garlic and stir until garlic is lightly browned. (Do not over brown garlic, it will get bitter.)
STEP 7: Add chicken stock to pan. Reduce until almost dry (1-2 minutes)
STEP 8: Add heavy cream and reduce by half (2-4 minutes).
STEP 9: Add lime juice, butter and grated parmigiano. Stir to make sure all ingredients are incorporated.
STEP 10: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
STEP 11: Cook pasta 2-3 minutes or until desired al dente.
STEP 12: Strain pasta and add noodles to the sauce.
STEP 13: Toss or stir until all noodles are coated with sauce.
STEP 14: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.
STEP 15: Add salt and pepper to taste.
STEP 16: Transfer to pasta dish and garnish with shaved parmigiano and cilantro.
STEP 17: Enjoy your pasta!
Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth medium-bodied red.
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