This is a tasty meal from Jeff Smith's Frugal Gourmet Cooks Three Ancient Cuisines cut down to a single serving size.
- 1 tbsp Olive Oil
- 1 Chicken Breast
- 1 tsp Garlic
- 1/4 cup red wine
- 1/2 cup Beef Stock
- 1/2 cup diced Tomatoes
- 1/4 tsp Marjoram
- 2 pieces canned artichok
- Whole Wheat Spaghetti
- 1 tbsp Flour
- 1 tbsp Butter
- Butterfly chicken breast and brown in olive oil.
- While chicken is cooking start the water for the pasta in a large sauce pan.
- When the chicken is browned, but not fully cooked, place it in a medium sauce pan.
- Add the garlic to the frying pan, briefly saute it and then deglaze the pan with the beef stock. Add to the chicken in the sauce pan.
- Add the red wine, rosemary, and tomatoes. Simmer uncovered over medium heat for 20 minutes to reduce the sauce and finish cooking the chicken.
- Meanwhile, create a roux with the butter and flour and then add to help thicken the sauce.
- Add the artichoks to the pan and simmer for another 10-15 minutes or until the sauce thickens. (This will never get as thick as a normal sauce, but it shouldn't be watery.)
- Cook the spaghetti and serve.
If you're pressed for time, you could start reducing the beef stock while you're cooking the chicken and then just deglaze the pan with the wine. Waiting for the sauce to reduce is the longest part of cooking this meal. But it goes by quickly with a glass of wine and some cheese 🙂
Glycemic Load: 65