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Old 10-08-2015, 06:32 AM   #1
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Chicken and Spaghetti

I'm looking to do a chicken and spaghetti dinner on the cheap. The chicken will be cut up and cooked and then added into the spaghetti. I'm stumped on what to make for a sauce. I immediately jumped to an alfredo sauce, but I want to get some acid in there. Maybe some olive oil, lemon juice and some herbs? It would be ideal if the sauce was more of a vehicle for the herbs. Maybe chicken stock and olive oil would work?

What do you all think?

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Old 10-08-2015, 08:39 AM   #2
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What about chicken piccata served over the spaghetti?
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Old 10-08-2015, 08:40 AM   #3
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In Central New York chicken and pasta means Chicken Riggies from Utica, take a look at one of the many "original" recipes!


The Brooklyn Ragazza: Utica Chicken Riggies (Original, Chef Joe Morelli recipe)

Good luck!
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Old 10-08-2015, 09:03 AM   #4
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What form of chicken (quarters, split breasts, boneless breasts, etc.)?
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Old 10-08-2015, 09:18 AM   #5
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Chicken cacciatore.
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Old 10-08-2015, 01:54 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
Chicken cacciatore.
Plus 1 here, was thinking the same thing.
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Old 10-08-2015, 01:57 PM   #7
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What form of chicken (quarters, split breasts, boneless breasts, etc.)?
I have breast or whole (to be broken down) in the freezer.
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Old 10-08-2015, 03:49 PM   #8
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Originally Posted by GotGarlic View Post
Chicken cacciatore.
I have to agree. You can find a lot of variations of this, including slow cooker versions.
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Old 10-08-2015, 11:49 PM   #9
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I also vote for chicken cacciatore. Here's a lovely version by one of our members: Roch's Chicken Cacciatore
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Old 10-09-2015, 12:22 AM   #10
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Originally Posted by inchrisin View Post
...Maybe some olive oil, lemon juice and some herbs? It would be ideal if the sauce was more of a vehicle for the herbs. Maybe chicken stock and olive oil would work?

What do you all think?

Given your original request, jennyema's suggestion of piccata seems to be a natural.
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