Lemon/Garlic/Chicken Sauce for Pasta

“Could you eat it on a regular day, too?” Jabber inquired, not insignificantly.

Yes, of course one could make it on any day–it’s just that the temperature is extremely cold and we have ice on the streets.

Out the back door, ice!

This is something for which I had ingredients in the cupboards and freezer which sounded simple, filling, and comforting.

Poppy was sniffing about, wanting to know what was for supper (as usual).

Doing some sniffing….

Although she’s the assistant cook here, she does little assisting, but she’s learning quickly how to vacuum, pick up, tasting, and do pre-washing of dishes.  That is some help.  Oh, alright.  It’s no help a ‘tall.

Looking in the cupboard, I saw a package of pasta nests (that’s what they are called–dried noodles in a nest arrangement), but what kind of sauce and what kind of meat for the pasta?  Ah ha!  I had cranberry meatballs in the freezer.  The suggestion on the back of the meatball package was a lemon/garlic sauce–that would be perfect.  Something different, mildly sweet and sour, instead of the usual tomato-based sauce.

Looking up a recipe on the internets, I determined I would need some olive oil, garlic, lemon juice, chicken broth, pepper.  I had all of this.  (You can look up a recipe as well, if you really want to know what proportions to use of each–but I simply did this by taste, not measuring anything.)

One lemon in the fridge, about to get too soft, was squeezed and I added some bottled lemon juice too.  Heat some olive oil (I used about 1/4 cup) with a couple tablespoons of butter and however much garlic you want–I had whole garlic, so I squeezed about 9 cloves through the garlic press and into the oil, immediately adding lemon juice (maybe 1/3 cup) and about 2 1/2 cups of chicken broth.  Heat until bubbling and reduce sauce.  (Taste it, Weeders!  You may want more of one of the ingredients or less–it depends on you.  Remember, I am just guessing on amounts here.)

Sauce with meatballs added

While I was doing that, I heated water and salt, added a splash of olive oil, in another pot to boiling, and threw in the pasta to cook for about 9 minutes, according to package directions.  Since the sauce was thin at that point, I decided to thicken it a little bit with about 1 tablespoon of flour–to do this, place the flour in a glass, add a bit of water and mix with a wisk.  Then add to the sauce, wisking as you add it.  It will thicken up–you may add as much as you like, but a very little bit will go a long way.  (The recipe on line did not have this step.)  A few minutes before the pasta was done, I added some meatballs to the sauce, now reduced, and added a splash of white wine–why not?–into the mixture and continued to keep it all bubbly hot until the pasta was drained, placed in a large bowl.  Then, add some freshly ground pepper (and if you have it, you could add fresh parsley–but I had none), and then  pour the sauce and meatballs over the pasta, tossing lightly.

The noodles were thick, almost a linguini-style, and the meatballs are more ‘weighty’ than crumbled ground meat, of course, so they worked well together.  The sauce stuck to the noodles nicely, giving them a coating.

Cranberry/chicken meatballs with lemon sauce over pasta

Serve with a nice piece of crusty, heated bread and a salad (which I had leftover from the previous night), and you have a comforting supper.  If you have any left over, freeze it to put into your next batch of home made vegetable soup.  That’s what we’re having tonight.

Meanwhile, Poppy dined on her kibbles, in (as always) a lady-like fashion.

Poppy always SITS DOWN when she dines.

Stay warm and safe!  It’s a very cold winter in many parts of the country with lots of snow (too much! for some areas), ice, wintry mix, and sleet all over.



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