Chicken Spiedini Recipe
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 15 mins
Ingredients (20)
- 20 oz skinless boneless chicken breast cut into strips
- 12 oz cooked spaghetti
- 4 oz cherry tomato cut in half lengthwise
- 1.5 oz shredded parmesan cheese
- 2 tsp Italian seasoning
- 1 tbsp unsalted butter
- 2 tbsp olive oil divided
- 1/2 tsp salt
- 2 tbsp garlic minced
- 1/4 cup unsalted chicken broth
- 1/2 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 2 tbsp fresh coriander roughly chopped
- 1/2 tsp red pepper flakes
- 2 tbsp fresh parsley roughly chopped
- 1/2 tsp traditional Dijon mustard
INSTRUCTIONS
Preheat the oven to 475°F
Marinate the chicken: While you wait, combine the chicken with 2 tsp Italian seasoning, 1 tbsp olive oil, 1/2 tbsp lemon juice, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp oregano in a large mixing bowl.
Mix well to distribute the spices evenly.
Assemble chicken skewers: Divide the chicken into 8 equal portions. Pierce it onto 8 bamboo skewers. Place it on a rack over a baking sheet.
Bake the chicken: Place the rack and baking sheet on the bottom shelf of the oven. Bake for 7 minutes.
Season the chicken: Remove the chicken from the oven. Sprinkle it with 2 tbsp coriander and 1/2 tsp red pepper flakes. Set aside.
Cook the pasta sauce: In a nonstick pan over medium heat, add 1 tbsp olive oil, 1 tbsp unsalted butter, 2 tbsp minced garlic, and sauté for 30 seconds.
Add 4 oz cherry tomato and stir fry for 30 seconds.
Then add 1/4 cup unsalted chicken broth and cook for 2 minutes.
Season the sauce with 1.5 oz shredded parmesan cheese and 1/2 tsp Dijon mustard.
Mix the pasta with the sauce: Add 12 oz cooked spaghetti to the pan and cook for 2 minutes. Turn off the heat, sprinkle with 2 tbsp fresh parsley and mix well.
Garnish and serve: Arrange the chicken and pasta on a plate and serve.
