RECIPE: Pasta Pavia w/Chicken or Shrimp
Recently, we started an online session called ‘Cooking with Daddy’. My father asked for some recipes he could cook and we spent time online prepping and cooking– separately– together. He is in another time zone. Spending time with friends and family are one of my favourites ways to cook. This recipe comes from a dear friend who took an existing recipe and, in our opinion, perfected it. We have added our own tweaks and measurements. It is so simple and such an amazing blend of flavours. For Quick-Fix (QF) recipes, you can grab dried spices or purchase pre-cut veggies. Tweak it for yourselves. Let us know what you think!
Large non-stick or cast iron skillet w/lid
Cutting mats (green for vegetables, brown for cooked meat)
Chef knife (for cutting vegetables)
Wooden or nylon (non-stick) spoon
Large non-stick tongs (optional)
Liquid measuring cup
Dry measuring cups
Measuring spoons
Wine bottle opener
Potholder/hot pad
Transfer blade (optional)
Hot pads
Stove
PASTA PAVIA WITH CHICKEN OR SHRIMP
INGREDIENTS
12 oz pre-cooked Chicken OR raw Shrimp, shelled with no tails (defrosted if frozen)
12 oz Spiral/Rotini/Rotelli Pasta, dry not fresh – use gluten-free pasta if desired
10-12 oz Grape Tomatoes, sliced lengthwise in half
1 large Yellow Onion, chopped (about 2 Cups)
3 Tbs. Garlic, minced
2 Tbs. Capers
1 Tbs. Italian Seasoning
0.25 tsp Red Pepper Flakes (1/8 tsp is my preference)
2 springs fresh Basil or 1.5 Tbs. dry Basil (the Basil really makes this dish!)
2 Tbs. Olive Oil
Salt/pepper, optional
4.5 Cups Chicken Broth, liquid or prepared bouillon
1 Cup Moscato Wine
Grated Parmesan Cheese as side condiment
INSTRUCTIONS
This is a one skillet meal. All ingredients will be added before the stove is on. No need to pre-measure spices because you will add them all to the pan as you measure.
Leftovers Tip
This dish is a lot of food! For 2 people, there may be plenty of leftovers. If desired, separate the cooked Pasta dish into two containers before adding chicken or shrimp– one to eat right away, the other to refrigerate/freeze for another meal. For the leftovers, add chicken/shrimp after reheating defrosted portion.
On brown cutting mat, cut Chicken into bite-size pieces. Set aside to add at the end of cooking time.
With heat off, pour 12 oz. of Pasta into skillet.
On green/vegetables cutting mat, slice Grape Tomatoes, lengthwise, then place in skillet to one side of the Pasta.
Chop Onion, then place in skillet on the other side of the Pasta.
Measure minced Garlic, Capers, Italian seasoning, Red Pepper Flakes, and Olive Oil right on top of the dry Pasta.
Divide fresh Basil leaves and add to pan.
Pour both liquids– Chicken Broth and Moscato Wine over all the ingredients.
Bring to a boil over high heat. Boil, stirring and/or turning Pasta with tongs for about 15-20 minutes or until Pasta is al dente (still firm when bitten, but cooked) and liquids are mostly absorbed. Note: Turning the Pasta helps the Pasta keep its shape, especially when using gluten-free Pasta.
Stir in chicken or shrimp. Cook for two (2) more minutes, then cover and remove from heat. The residual heat will continue to cook the shrimp but not too much.
Serve hot with grated Parmesan Cheese as a garnish. Can be stored in an air-tight container in the refrigerator/freezer.
Wonderfully yours,
Alice