Easy Spiced Chicken

Easy Spiced Chicken

I was having a friend over and needed a quick dinner idea. I had chicken breasts marinading in sherry. I went through the fridge and found some cauliflower. I also grabbed a bunch of lambsquarters* from the yard for something green. I had some spinach angel hair pasta, so decided to use that, too. My dinner companion really likes spicy food- so I added hot pepper sauce to the chicken both before and after I cooked it. It came out great.

Easy Spiced Chicken

8 oz. pasta- I used spinach angel hair

2 T. oil

1 lb. chicken, cut into cubes- I marinaded mine overnight in sherry and hot sauce

1 onion, sliced

1 T. chopped fresh garlic

2 c. cauliflower, cut into flowerets

4 c. lambsquarters leaves, washed and drained

2 T. chopped fresh parsley

2 T. chopped fresh chives

1 T. hot sauce

1 t. cumin

1 t. smoked paprika

salt and pepper to taste

cashews and sesame seeds, optional

extra hot sauce for drizzling

Start  by boiling water for your pasta. Heat oil in skillet. Drain marinade off chicken and discard. Fry chicken over high heat, stirring until chicken is just cooked. Remove from skillet and set aside. While pasta cooks- heat a little more oil in skillet and add the onion, cooking over high heat until onion is tender and just turning a light golden color. Add garlic and cook 1 minute longer. Start cooking your pasta. Add cauliflower and lambsquarters and cook until cauliflower is tender/crisp and greens are wilted. Return chicken to the pan with the veggies and add herbs, hot sauce and seasonings.  Cook a couple more minutes, over medium low heat. Adjust seasonings. Drain pasta and place in serving bowl, add the chicken mixture. Top with cashews and sesame seeds right as you serve. Drizzle with more hot sauce.

*Lambsquarters are a common plant that grows most anywhere ground has been cultivated. It tastes like spinach when cooked- you could substitute spinach instead.