Amy Lemco, Arts & Life Editor This recipe is a favorite to make in bulk because it is good hot and cold — so perfect for lunch leftovers. It can be made cheap with few ingredients. First, if you want to use chicken, cube a breast or two and begin to saute at a medium heat. You can add fresh or powdered garlic, salt and cayenne — and the secret ingredient — an eighth of a teaspoon of cinnamon. Cinnamon has a slightly sweet flavor and it will round out the profile of chicken in any recipe. Also, if you want to roast your own bell peppers (red or yellow), turn the oven to a medium broil and put the peppers in. You will turn the peppers every five minutes or so, as the skin starts to blacken. This will make the tough, more bitter skin easier to peel, as well as bringing out the sweetness, instead of the spicy bite, of the pepper. When that is half done (or skipping that step, if you prefer vegetarian), boil one or two bags of bowtie pasta according to the instructions. It took me a long time to realize the shape of pasta is really important to the type of sauce and other ingredients you are using. Drain. You can add the chicken. If the pepper is also done roasting on all sides, run it under a little cold water, and be careful with the steam escaping the center. Peel it while it is still warm, remove the stem and the seeds. Slice into thin ribbons and add to pasta as well. In the chicken pan, I will usually toast a half bag of pine nuts over a low heat, with a little splash of oil. But pine nuts are expensive and you can substitute slivered almonds or chopped pecans. When a little toasted, add to pasta. For the sauce, I use a liberal amount of soy sauce and lemon juice. I also add more of all the spices I used on the chicken, stirring it all together until it has the flavor I like. If putting aside some for the next day, I add more lemon and soy (or aminos) in the morning, as the pasta will have absorbed most of the liquid. Enjoy!
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March 2020
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