Inspired by the winning recipe of the 2013 Kosherfest Chef's competition.
Adapted from a recipe by Chef Casey Colaneri
1/2 lb. thin spaghetti
3 cups chicken stock
1 large shallot, chopped
1 cup cherry tomatoes, cut half
1/4 cup white wine
Chorizo (crumbled) – Like Jacks Gourmet Kosher
Salt and Pepper to taste
1-bunch scallions, thinly sliced
1 clove garlic, rough chopped
5 Tablespoons olive oil
In a large sauté pan sauté shallot, garlic, chicken, chorizo, and tomatoes. Sauté until chicken is cooked thru about 6 minutes. Once cooked set aside in a bowl. Wipe the pan with a dry paper towel.
This pan will be used to cook the pasta in. I recommend doing this next step in two batches so that the pan does not become crowed.
Preheat the pan on medium, and add 2 tablespoons of olive oil. Take the pasta from the box and break in half. Add half to the pan and sauté till the pasta is toasted and brown in color, about 3 minutes. Add half the wine and chicken stock to the pasta, and cook till al dente and add this to the bowl with chorizo mixture. Repeat the steps above with the rest of the pasta.
To finish, add in sliced scallions and server hot! This dish really does need to be made to order- and should be made right before serving.
Recipe: kosher, poultry, main dish