Pasta Impasta
Herby Chicken Over Angel Hair–Rice Pilaf Fusion
45 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Ever wonder what happens when risotto and pasta crash the same dinner party? This herb-packed pilaf combines chicken, rice, and angel hair for a comfort classic with a twist. You'll learn the science of starch, and why two carbs are better than one.
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add the chicken breast strips, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until golden and cooked through, about 6 minutes. Transfer chicken to a plate.
- 02Add remaining 1 tablespoon olive oil to the same pan. Add shallot and sauté until softened but not browned, about 2 minutes.
- 03Add the broken angel hair pasta and rice to the pan. Stir constantly until the pasta and some rice grains are lightly toasted and golden, about 3 minutes.
- 04Stir in chopped rosemary and 1 teaspoon salt; cook 30 seconds to bloom the herbs.
- 05Pour in the water and bring to a simmer, scraping up any browned bits from the bottom. Reduce heat to low, cover, and cook until rice and pasta are tender and liquid is absorbed, about 18 minutes.
- 06Fluff the rice-pasta mixture with a fork. Gently fold in the cooked chicken, half the chives, lemon zest, and half the lemon juice.
- 07Taste and season with extra black pepper and more lemon juice if desired.
- 08Sprinkle with remaining chives and the chopped tarragon before serving.
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