Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Cuisine: Korean
Ingredients: 4 skin on chicken thighs; to taste Salt; to taste pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 (minced) small onion; 4 cloves (minced) garlic; 3 tbsp tomato paste; 2 tbsp gochujang; 0.25 cup white wine; 1 cup chicken stock; 1.25 cup heavy cream; 0.33 cup (chopped) sun-dried tomatoes with oil; 1 tbsp gochugaru; 1 tsp oregano; 1 Zest of 1 lemon; 1 tbsp lemon juice; 5 (thinly sliced) basil leaves; 0.75 lbs pasta; 0.25 cup pasta water; 0.5 cup (grated) parmesano reggiano

Serves 1

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Marry Me Chicken Pasta

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Serves 1

Directions

1Start by seasoning skin on chicken thigh with salt and pepper on both sides.
2Add the chicken thighs skin side down to a cold pan and flip once the skin is nice and golden brown.
3Remove the chicken.
4In the same pan, add olive oil and butter to sauté onions and garlic until translucent.
5Add tomato paste and gochujang.
6Deglaze with white wine.
7Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
8Add heavy cream.
9Now add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
10Once the sauce has thickened, season with salt and pepper and add the chicken back to the pan until fully cooked.
11When the chicken is cooked, remove it.
12Add your favorite pasta along with a little pasta water.
13Grate in some Parm.
14Plate it up and enjoy.

Ingredients

4 skin on chicken thighs
to taste Salt
to taste pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 (minced) small onion
4 cloves (minced) garlic
3 tbsp tomato paste
2 tbsp gochujang
0.25 cup white wine
1 cup chicken stock
1.25 cup heavy cream
0.33 cup (chopped) sun-dried tomatoes with oil
1 tbsp gochugaru
1 tsp oregano
1 Zest of 1 lemon
1 tbsp lemon juice
5 (thinly sliced) basil leaves
0.75 lbs pasta
0.25 cup pasta water
0.5 cup (grated) parmesano reggiano

Equipment

PanTongsSpatulaMeasuring cupMeasuring spoonsGrater

Marry Me Chicken Pasta

Serves 1

instagram.com

Marry Me Chicken Pasta

instagram.com

Serves 1

Directions

1Start by seasoning skin on chicken thigh with salt and pepper on both sides.
2Add the chicken thighs skin side down to a cold pan and flip once the skin is nice and golden brown.
3Remove the chicken.
4In the same pan, add olive oil and butter to sauté onions and garlic until translucent.
5Add tomato paste and gochujang.
6Deglaze with white wine.
7Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
8Add heavy cream.
9Now add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
10Once the sauce has thickened, season with salt and pepper and add the chicken back to the pan until fully cooked.
11When the chicken is cooked, remove it.
12Add your favorite pasta along with a little pasta water.
13Grate in some Parm.
14Plate it up and enjoy.