PASTA SAUCE WITH CHICKEN STOCK AND BUTTER RECIPES

Steps:

• Heat oil in a medium pan over medium high heat.Sprinkle both sides of the chicken with a pinch of coarse salt and freshly ground black pepper. Evenly rub the Italian seasoning all over the chicken, then sear in the pan, covered, for five minutes per side. Remove from the pan and let rest on a plate. Back in the pan with the browned bits, add 1 Tbs. of butter. Once melted and foaming, add the minced garlic and shallot. Sauté the aromatics for about 30 seconds, letting them get coated in the butter. Add 2 Tbs. white wine to the pan to deglaze.Using a wooden spoon, sauté garlic and shallots for 30 seconds while scraping up the browned bits. Then add the rest of the wine and the chicken stock. Let the sauce simmer for five minutes, before adding the remaining 3 Tbs. of butter and the chopped oregano and a pinch of salt. Let it simmer another five minutes, allowing the sauce to bubble and reduce.Bring a pot of salted water to a boil, and cook the egg noodles until they’re just al dente. Transfer the noodles to the pan sauce and let them finish cooking, absorbing the liquid.Add cooked chicken back in the pan, and finish with lemon juice, fresh parmesan, parsley, and another tablespoon of butter, if you wish!

Steps:

• First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
• Bring to a full boil, then reduce heat to simmer for 15 minutes.
• Then bring it back to a full boil, and add the pasta.
• It works.
• Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
• Melt on simmer, and stir well.
• Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
• Serve.
• Enjoy.