I was a bit startled by the direction to cook pasta in chicken broth (why have I never done that before??) for 25 minutes, until most of the liquid was absorbed. 25 minutes sounded like an awfully long time, but much to my surprise, the pasta did not turn into a mushy pile of goo. During the last few minutes of cooking, add cream, then parmesan and mascarpone.
I shredded a rotisserie chicken and stirred it in when I added the cream, because I didn't feel like preparing this pasta as a side to something else.
It's a keeper. An indulgent keeper, but a keeper, nonetheless.
Yup, I worried about the cooking time, too...but the results were marvelous!! Love that you turned this into an entree :)
ReplyDeleteThis sounds perfect. And Charlie eats it!
ReplyDeleteYes, the pasta was tender not mushy! Love that this is stovetop cooking not baked!
ReplyDeleteThis was a great, easy recipe. We also had this as a main. It didn't last long at all! Very tasty!
ReplyDeleteI was shocked too that the pasta wasn't mushy! It really holds up to a long simmer!
ReplyDeleteThe name confused me too... but apparently a lot of people other than Dorie cook "pasta risotto". As she said on the WSJ article... what's in a name if it tastes good?
ReplyDeleteYours looks perfectly creamy! To have all those great Italian cheeses right around the corner. :-)
I agree not a risotto… I would call it a pasta pilaf… but whatever it was tasty and I like the techinque. happy new year.
ReplyDeleteRisotto only by method, taste was more like alfredo! Loved this one, and will be making it again. A definite keeper! Happy New Year!
ReplyDeleteDefinitely more like an alfredo. Nice idea to add chicken and turn it into an entree. I think my husband would have liked that a lot better!
ReplyDeleteThis was a delicious dish. Love the addition of the chicken. Happy New Year!
ReplyDeleteThe taste was more like an Alfredo. And yours looks cooked perfectly! This was a definite keeper!! Happy New Year!
ReplyDeleteWow, I love that. Stirring in shredded chicken to make it a one-pot meal. Brilliant! Looks fantastic. Happy New Year.
ReplyDeleteI had the exact same though. It's really not that crazy of a concept to boil noodles in broth, so why the heck didn't I think of it before? And throwing in some chicken sounds like a great way to turn this into dinner. I was tempted to throw in some veggies, to give it some color if nothing else. I bet a little broccoli would have been great.
ReplyDeleteI was thinking the same thing about the pasta, but was oh so happy with the way it turned out. I did mine with a bit of wine and then finished with truffle salt. Yummy!
ReplyDeleteHappy New Year!
My mum used to boil pasta like that and my husband who likes his pasta al dente always complained that it was way overcooked but today he ate almost the whole pot!!!
ReplyDeleteI can't believe that I don't prepare pasta in broth either - not to mention the onions. Simple, yet genius. I can totally see how Charlie wolfed it down. Love that you included rotisserie chicken since I often have one of those on hand with leftovers. Between that and the pasta recipe it truly is "on hand" comfort food. Risotto or not :)
ReplyDeleteI think the pasta cooking method was the key takeaway to this recipe! Definitely going to try that again.
ReplyDeleteHappy New Year!
i thought about adding chicken, or even shrimp. would be good like that! And ditto on the broth
ReplyDeleteNow that I think about it when I made it I never even timed it so I don't know how long it actually took!
ReplyDeleteI love the idea of adding chicken! I may have to steal that idea next time I have leftovers.
ReplyDeleteThis is a keeper. I was curious about the direction too. The final result made me a believer.
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