The Fork Ran Away with the Spoon: Grilled Chicken with Corkscrew Pasta in Preserved Lemon and Garlic Sauce

This sounds really good, although a little bit high-maintenance for me.  I would probably just bake the chicken to make this a little easier. I think this would be quite good with some spinach thrown in. Use GF pasta if you want to make this gluten free. Also, I never have white wine on hand, I found the following suggestions for substitutions on The Kitchn : (http://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394)

  • White wine vinegar – This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol.
  • Lemon juice – This is another good substitute for deglazing. Fresh lemon juice is a good way to replicate the tangy flavor white wine brings to a dish. Dilute the lemon juice with an equal amount of water to prevent it from being too overpowering.
  • White grape juice – Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.
  • Chicken or vegetable stock – Substitute stock for white wine when you want to add depth of flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar or lemon juice per cup of stock.

Grilled Chicken with Corkscrew Pasta in Preserved Lemon and Garlic Sauce. This recipe starts by marinating the chicken in preserved lemon, the lemon brine and lots of garlic. It is then grilled to perfection. While your pasta cooks you create a luscious, lemon and garlic infused creamy sauce that will coat the ridged, corkscrew pasta. Those lovely ridges are what help hold the sauce onto the pasta and deliver the most amazing bite.

Source: The Fork Ran Away with the Spoon: Grilled Chicken with Corkscrew Pasta in Preserved Lemon and Garlic Sauce

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