Whole Wheat Spaghetti With Duck Sauce Recipes
CHICKEN AND WHOLE WHEAT SPAGHETTI RECIPE
Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome meal. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!
Provided by Olena Osipov
Categories Dinner
Time 33m
Number Of Ingredients 11
Steps:
- Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
- Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
- Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
- Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients. Cover and cook for 10 minutes.
- Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes.
- Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 399 kcal, Sugar 3 g, Sodium 423 mg, Fat 15 g, SaturatedFat 5 g, Carbohydrate 38 g, Fiber 3 g, Protein 32 g, Cholesterol 73 mg
WHOLE WHEAT SPAGHETTI WITH DUCK SAUCE
One of the best-loved pastas in the Italian city of Trieste is the whole wheat spaghetti known as bigoli, which is often topped with anitra in sugo, an intensely flavored sauce made with duck. This recipe, from the excellent restaurant Hosteria Bellavista, also includes chicken livers, porcini mushrooms and pancetta (Italian bacon). Porcini mushrooms and bigoli are available at Italian markets and specialty foods stores.
Yield Serves 6
Number Of Ingredients 15
Steps:
- Place dried porcini mushrooms in medium bowl. Add 2 cups hot water. Let porcini stand until softened, about 30 minutes. Drain porcini; reserve soaking liquid. Coarsely chop porcini.
- Heat oil in heavy large Dutch oven over medium-high heat. Add duck meat and bones. Sauté until golden, about 8 minutes. Drain off all but 1 tablespoon fat. Add onions and pancetta. Sauté until golden, about 5 minutes. Add chicken livers and porcini and sauté 2 minutes. Add bay leaves, rosemary and cloves; sauté 5 minutes. Add wine and simmer until almost all liquid evaporates, stirring often, about 4 minutes. Mix in tomato paste. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Bring to boil. Reduce heat and simmer until meat is tender, about 1 hour.
- Discard bones, bay leaves, rosemary and cloves from sauce. Skim any fat from surface. Simmer sauce until thickened to sauce consistency, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead; chill. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large bowl.
- Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon remaining duck sauce over. Sprinkle with Parmesan cheese and serve.
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