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chicken zucchini garlic olive oil bamboo shoots chicken pino black pepper kosher salt ground rosemary noodles
Viewed: 21 - Published at: 3 years agoIngredients
- 1 chicken breast
- 12 large zucchini, julienned (sliced into matchsticks)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 (8 ounce) can bamboo shoots, drained
- 46 ounces chicken stock (1 can, 1 box)
- 12 cup pino grigio wine (or other white wine if you prefer)
- 14 teaspoon black pepper
- 14 teaspoon kosher salt
- 14 teaspoon ground rosemary (or thyme, if you can't get ground rosemary)
- 1 inch bunch spaghetti noodles, broken into 1-2 inch sections
Method
- 1.
- Boil and drain the spaghetti noodles per directions, set aside.
- 2.
- Add the olive oil, garlic, salt, and zucchini to a medium sauce pan and sweat until fragrant and the zucchini begins to look cooked.
- (Be careful not to overcook the zucchini or it will fall apart in the soup).
- Set aside.
- 3.
- Add the Pinot Grigio to the medium sauce pan, scrape the drippings, and flambe (set on fire).
- You're burning off the alcohol here, so it's a pretty important step.
- 4.
- In a soup pot combine all the ingredients and heat to serving temperature.
- Enjoy.
- Tip #1: Don't be scared of the canned bamboo, the chicken and Pinot blend well with it's flavor and everything compliments well.
- IF, however, you're more traditional replace the bamboo with 1-2 chopped celery stalks.
- Tip #2: How often do you actually get to start something on fire?
- It looks flashy and is harmless if not done under a window curtain, so don't be afraid of the step.
