Pineapple Fusilli Chicken

It’s nothing really fancy or challenging, but Brian wanted chicken for dinner last night, and we were pleased with how this turned out. IMG_20160303_184934One of the things I absolutely refuse to do is handle uncooked poultry, so Brian took care of that part, seasoning the chicken breasts with black pepper and garlic salt and baking them. They took rather longer than expected, but that’s okay, because I needed the time to prep the pasta mixture.

Not that it was a really complex task, though. First I chopped up a red bell pepper and set that to cooking on medium-high heat with a little bit of grapeseed oil. Then I chopped up about half of a medium sweet onion and added it in, along with a healthy dose of whatever white wine I had handy. I think it was a sauvignon blanc. I still have the bottle and can look it up if anybody really cares. Then I added in a bunch of powdered ginger, minced garlic, garlic salt, and herbes de Provence. I thought I was quite liberal with the ginger, but next time I’ll be sure to add more. That’s what I get for learning Chinese cooking from a housemate named Xinan. “When in doubt, add more ginger.”

While I was working on that, Brian opened a can of pineapple chunks and drained the liquid off for later use. I then added the chunks to the pepper-and-onion mix and waited for the pasta.

I am including a photo of the fusilli package here mostly for my own future reference. This is the best rice pasta I have come across so far. I always remember what the packaging looks like, but I can never remember the actual brand name, so if they ever change their packaging, I’m screwed. Unless, of course, I post this photo someplace handy, like the Internet. I cooked the pasta in salted, boiling water, but I didn’t cook it for the full time.

I strained out about half of the pasta and put it in the pan with the pepper-onion-pineapple mixture. Then I added the reserved pineapple liquid and increased the seasonings accordingly. This time I also added a bit of dried lemon thyme. IMG_20160303_183537 Then I reduced the heat and let it all simmer until the chicken was ready.

 

 

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One thought on “Pineapple Fusilli Chicken

  1. Pingback: Schadenfreude, Part II | Exploding Steamboats

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