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Plan a whole meal.
This goes great with:

Homemade Garlic Bread Carrot Cupcakes with Cream-Cheese Icing

Cooking Gear

Things you’ll need to make this recipe.

• 

  Pot with lid

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• 

  Frying Pan

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• 

  Sharp Knife

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  Wooden Spoon

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  Slotted Spatula

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• 

  Strainer

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  Colander

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  Pot Lid

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  Measuring Spoon

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  Dinner Spoon

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  Cutting Board

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Recommendations

Was this recipe too difficult? Too easy?
Try something more your skill level.

• Easier

  

  Grilled Chicken

  A simple and healthy staple of any chef.

• Harder

  

  Chicken Paprika

  This colorful and tasty chicken in sauce is great served over pasta or rice.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red pepper, cut into half-inch wide slices
• 2 shallots, peeled and sliced into thin strips
• 6 brussel sprouts, more or less, cut in 4 slices
• 2 ounces of spaghetti (about a quarter of a box)
• 2 tablespoons olive oil
• Additional oil for sauteéing

Directions

1. Set everything up: preheat your frying pan on medium-low for a few minutes and put water in the pot on medium-high or high to boil.

   Hint: If you cover your pot with the lid or with tin foil, your water will boil sooner. If you add some oil (maybe a couple tablespoons) to the water, your pasta won’t stick together after you drain it. If you add salt to the water, your pasta will taste better than if you salt it after cooking.

   
   
    

2. Put a little oil in the frying pan and add the chicken pieces. Sautée until slightly browned and cooked all the way through (not pink in the center anymore).

   Hint: You can use butter, vegetable oil, olive oil, anything that’s fat or grease, really, but olive oil tends to taste best! Hamburger grease? Not so tasty.

   Hint: If you want to see if your pan is hot enough, sprinkle a little water on the surface, but not if you have oil already in the pan because it’ll splatter hot oil on you. For pancakes, the water should roll around for a few seconds, but for sautéeing, aka frying, you want it to sizzle for just the barest moment.

   
   
   
    

3. When the chicken is done, remove it from the pan, set it aside on a plate or bowl, and put a little more oil in the pan. By now your water should be boiling, so put the spaghetti in the pot and put the remaining vegetables (pepper, shallot, and brussel sprouts) in the frying pan.

   Hint: The vegetables will cook more evenly if you cover the frying pan to keep in the heat and steam. Most frying pans don’t come with a lid, but aluminum foil can be used instead.

   
   
   
    

4. Sautée the vegetables until crisp-tender. This conveniently takes about as long as the spaghetti takes to cook. Drain the spaghetti when it’s done, and add the chicken and the vegetables to the spaghetti along with two tablespoons of olive oil. Mix them together, and you’re done!

   Hint: “Crisp-tender” means they don’t look or taste raw anymore, but they aren’t squishy and fully cooked, either. They’re tender, but still crisp, hence the name.

   Hint: If you really don’t have a strainer or collander or anything, you can try to drain the spaghetti just by trapping it with the lid of your pot while you pour the water off. But if you’re going to be making pasta a lot, having a strainer will make your life a lot easier.

   Hint: You can use any vegetable oil, but as before, olive oil really tastes best, and is healthier than just using butter.