Recipe: Spaghetti with Chicken and Green Olive Sauce (serves 2)

SPAGHETTI WITH CHICKEN AND GREEN OLIVE SAUCE

1 pound chicken breast, split (or 1 1/2 cups shredded cooked chicken*)
2 slices smoked bacon, cut in small squares
1 large onion, peeled and chopped
1 large garlic clove, minced or pressed
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 cup all-purpose flour
1/4 cup dry sherry or white wine
1/2 cup sliced pimiento-stuffed green olives
6 tablespoons chopped fresh parsley, divided use
1/2 pound thin spaghetti or vermicelli
2 to 4 ounces coarsely shredded medium cheddar cheese

Put the chicken breast in a heavy medium pot; add 2 cups of cold water. Cover and bring to a boil over moderate heat. Lower the heat and simmer until cooked through to the center when cut with a knife, 15 to 18 minutes. Take out and let cool slightly on a plate. Pull off and discard the skin and bones; tear the meat into coarse shreds. Reserve the broth. (If starting with cooked chicken and canned broth, measure and reserve until needed.)

Put the bacon in a heavy medium skillet and cook over moderate heat until crisp and golden brown, 3 to 5 minutes.

Add the onion and saute to soften and lightly brown, 3 to 5 minutes.

Add the garlic, basil, oregano, cumin, salt, and pepper; saute for 1 minute.

Stir in the flour (the mixture will be dry) and cook for 1 minute, stirring.

Add the 2 cups broth and the sherry or wine. Stirring constantly, bring to a boil; simmer for a minute, until thick.

Stir in the olives, 1/4 cup of the parsley, and the shredded chicken; return to the boil, remove from the heat, and cover to keep hot.

Bring a large pot of lightly salted water to a boil over high heat. Drop in the spaghetti. Stirring constantly, quickly return to the boil. Stirring frequently, boil until tender but firm to the bite, according to package directions. Drain in a colander and dump into a big bowl.

TO SERVE:
Add the sauce to the spaghetti and toss. Add 1/2 cup of the cheese and quickly toss. Serve topped the remaining 2 tablespoons parsley and additional Cheddar if desired.

*If using pre-cooked chicken you will also need 2 cups of chicken broth to complete this recipe.

Servings: 2 as a main course, 4 as a pasta course
Source: The Whole Chicken Cookbook by Jim Fobel