You guys don't know Patti. She's my neighbor down the road apiece now, but she was my oldest sister's (note how I got that in there, because it makes me sound YOUNG, right????) best friend for a long time.
Which means she'd stop by our beyond-interesting house when I was in diapers. She mentioned to me that she often found me leashed to the front porch with dirty, drooping diapers and she'd pick me up and change me.
I've loved her ever since.
To this day I get a really bad internal reaction whenever I see kids on a tether or a leash, but we won't talk about that TODAY....
Because today I'm sharing one of Patti's recipes with you and it's one that has ensured clean plates for decades, for multiple families. And it's SO EASY....
Trim and cut up boneless, skinless chicken breasts into serving sized pieces.
Coat thoroughly with paprika.
Brown in olive oil until almost burnt (Paprika should be dark) over medium-medium high heat in heavy skillet with room to spare.
Turn once or twice. Season with salt and pepper.
Once chicken is well-browned and pan is sizzling and kind of spitting at you (big grin here) Add 2 1/2 cups of water (more or less depending on how many are eating. This feeds 4-5 comfortably.)
Add the Chicken base or six bouillon cubes. I get Chicken and Beef base in big tubs at Sam's Club and it's reasonably priced there. Very pricey in the grocery stores!
Now I could have made the broth first, then added it in, but why dirty another bowl? Right?
Stir the chicken base or cubes in until dissolved. Cover and let simmer while you cook delicious pasta.
Cook 1 or 1 1/2 pounds of pasta according to directions. I use Barilla because I love it, but use your fave. It's all good.
When pasta is al dente, put chicken pieces on platter for serving. Drain pasta. I'm telling you this because what would happen if you didn't drain it???? That would be bad.
Add the chicken sauce to drained pasta and mix to coat.
Eat all you want because it is that delicious.