u have a suitable size pot of boiling salted water for the pasta on the stove before you start cooking. Timing the cooking of the pasta with the completion of the sauce is not difficult, but it is absolutely essential. Immediately after the cooked pasta is drained, it must be blended with the other ingredients. This is the only way to maintain the taste, texture, nutritional integrity, and visual presentation of the dish. The biggest mistake that folks make with this type of recipe is to cook the pasta then place it under cold running water to stop the cooking process. When you do this, you wash away the surface starch and this lowers the nutritional value of the pasta. You also reduce the ability of the cooked pasta to absorb the flavor of the sauce. It also creates an uncomplimentary texture in the finished dish that no amount of culinary wizardry will totally eradicate.
1 14-inch cast iron skillet, 15-inch wok, or other large heavy bottom skillet.
1 12- or 16-quart pot with a cover
12 oz. boneless, skinless chicken breast
12 oz. boneless, skinless chicken thighs
2 tsp. light soy sauce
2 tsp. dry sherry, rice wine, or other dry white wine
1 tsp. sesame oil
1 tsp. five spice powder
¼ tsp. fresh ground black pepper
½ tsp. granulated sugar
1 medium yellow onion, diced medium
1 medium red bell pepper cut into ½-inch wide by 2-inch long strips
1 medium yellow bell pepper cut into ½-inch wide by 2-inch long strips
4 oz. fresh mushrooms, sliced ¼-inch thick
2 cloves fresh garlic, minced
2 cups fresh chicken broth
¼ cup fresh chicken broth
3 Tbsp. all purpose flour
1 cup diced canned tomatoes
6 oz. frozen sugar snap peas, thawed
½ tsp. dried chilli pepper flakes (optional)
8 quarts cold water
1 Tbsp. Kosher salt
2 Tbsp. any light oil (to saute the chicken)
1 Tbsp. any light oil (to saute the vegetables)
Kosher salt to taste
fresh ground black pepper to taste
1 pound dried penne or other tubular pasta
Preparation:(About 20 minutes)
1. Cut the chicken into strips ½-inch wide by approximately 2 inches long. Uniform length is not critical.
2. Combine all of the marinade ingredients in a bowl that is large enough to hold the chicken comfortably. Add the chicken strips and rub with the marinade, using your hands. Marinate the chicken in the refrigerator for one hour.
3. While the chicken is marinating, prepare the onion, red and yellow bell peppers, mushrooms, and garlic. Place each vegetable in a separate bowl (that's four bowls) after being prepared and set it aside.
4. Measure the two cups of chicken broth and set aside.
5. Combine the remaining ¼-cup of chicken broth with the flour and set aside.
6. Combine the diced tomatoes with the thawed sugar snap peas and set aside.
7. Measure the eight quarts of cold water into a suitable size pot, cover the pot and place over a medium heat. When the water comes to a boil add the salt and replace the lid.
1. In the skillet, heat the 2 Tbsp. of oil over a medium high heat. Add the chicken strips, and cook until the chicken is lightly browned. Reduce the heat to medium, quickly remove the chicken from the pan and set it aside.
2. Remove the browned chicken bits from the bottom of the pan by adding the 2 cups of chicken broth and scraping the bottom with a wooden spoon as the mixture comes to a simmer.
3. While stirring constantly, add the ¼ cup of chicken broth, mixed with the 3 Tbsp. of flour to the simmering chicken broth. Cook the mixture for five minutes, adjusting the taste with the Kosher salt and fresh ground black pepper. This will create a rich light brown sauce, similar to the one in the previous recipe. Remove the sauce from the pan, rinse and dry the pan, then return it to the stove over a medium heat.
4. Heat the remaining one tablespoon of oil. Sauté the onions until they just begin to brown. Add the minced garlic to the onions and cook for one minute. Now add the bell pepper strips and the mushrooms, and continue cooking until the peppers are tender, but still firm.
5. Reduce the heat to low, and gently stir in the tomatoes, sugar snap peas, and chicken. Cook the mixture for 