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If you like chicken, and you like spaghetti, you are going to LOVE chicken spaghetti. Check out this recipe for the \"other\" red meat sauce. Visit https://foodwishes.blogspot.com/2018/04/chicken-spaghetti-because-cows-and-pigs.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Chicken Spaghetti recipe!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.380 --> 00:00:08.490\nhello this is chef john from food wishes\ncalm web chicken spaghetti that's right\n\n00:00:08.490 --> 00:00:12.599\ni'm very excited to show you my take on\nthis delicious pasta dish which should\n\n00:00:12.599 --> 00:00:16.650\nnot be confused with a certain casserole\nthat goes by the same name and I believe\n\n00:00:16.650 --> 00:00:20.609\nfeatures a can of condensed soup but\nwith this version lacks and hard to\n\n00:00:20.609 --> 00:00:24.300\npronounce and possibly dangerous\ningredients it more than makes up for by\n\n00:00:24.300 --> 00:00:29.730\nbeing super easy extremely comforting\nand of course very very tasty so with\n\n00:00:29.730 --> 00:00:32.850\nthat let's go ahead get started by\ntransferring a big old chicken into a\n\n00:00:32.850 --> 00:00:37.410\npot and actually it doesn't really have\nto be old but it should be big this\n\n00:00:37.410 --> 00:00:41.280\nchicken right here went about 4 and 1/2\npounds and then to this what we'll do is\n\n00:00:41.280 --> 00:00:46.170\nadd 1 24 ounce jar of the finest\nstore-bought marinara sauce or of course\n\n00:00:46.170 --> 00:00:50.430\nthe same amount of homemade and then in\naddition to that we'll add twice as much\n\n00:00:50.430 --> 00:00:54.510\nwater as we do sauce which is going to\nbe very easy to measure if you did use a\n\n00:00:54.510 --> 00:00:58.920\njarred sauce so we'll go ahead and fill\nthat up with nice cold fresh water you\n\n00:00:58.920 --> 00:01:03.090\ngive it a little shake to rinse out any\nof the sauce left inside and then repeat\n\n00:01:03.090 --> 00:01:07.979\nthat one more time with another jar of\nnice cold fresh water and then before we\n\n00:01:07.979 --> 00:01:12.420\nhead to the stove we will add one more\nsemi secret ingredient and that would be\n\n00:01:12.420 --> 00:01:16.530\ntwo fillets of anchovy or as we\nsometimes refer to it around here\n\n00:01:16.530 --> 00:01:21.210\nItalian msg and if you're nervous about\nthat don't be you're not going to be\n\n00:01:21.210 --> 00:01:25.170\nable to taste it this is really only\ngonna affect the taste if you don't put\n\n00:01:25.170 --> 00:01:29.130\nit in and then what we'll do is head to\nthe stove and bring this up to a simmer\n\n00:01:29.130 --> 00:01:34.350\non high heat and yes it's totally fine\nthe chicken is not covered in liquid all\n\n00:01:34.350 --> 00:01:36.750\nright as long as you're coming up to\nabout the kneecaps you should be in good\n\n00:01:36.750 --> 00:01:39.270\nshape\nsince we are gonna cook this covered\n\n00:01:39.270 --> 00:01:43.079\nthat means gonna get cooked through no\nproblem but anyway like I said we will\n\n00:01:43.079 --> 00:01:47.000\nbring this up to a simmer at which point\nwe will back the heat down to medium-low\n\n00:01:47.000 --> 00:01:53.759\ncover this and simmer it exactly 1 hour\nand 15 minutes and during that time what\n\n00:01:53.759 --> 00:01:57.840\nI want you to do is absolutely nothing\ndon't take off the lid don't stir it\n\n00:01:57.840 --> 00:02:01.799\ndon't turn it do nothing except maybe\npossibly watch it simmer through the\n\n00:02:01.799 --> 00:02:08.560\nglass and after simmering for exactly 65\nminutes this is what mine look like\n\n00:02:08.560 --> 00:02:12.150\nand then what we'll do at this point is\nvery very carefully grab some tongs and\n\n00:02:12.150 --> 00:02:15.190\ncarefully transfer this into a large\nbowl to cool\n\n00:02:15.190 --> 00:02:20.590\nand I know it does already look\ndelicious so we'll go ahead and very\n\n00:02:20.590 --> 00:02:24.640\ncarefully remove our chicken from our\ncooking liquid and we'll simply let it\n\n00:02:24.640 --> 00:02:28.239\nsit in that bowl cooling off until we\ncan pull that chicken meat off the bones\n\n00:02:28.239 --> 00:02:31.660\nwithout burning ourselves and what we'll\ndo while we're waiting for that to\n\n00:02:31.660 --> 00:02:35.080\nhappen is crank our heat up to\nmedium-high because we're gonna want to\n\n00:02:35.080 --> 00:02:38.980\nreduce this sauce or actually I should\nsay we want to reduce this liquid to\n\n00:02:38.980 --> 00:02:43.510\nmake a sauce and I'll say we want to\nreduce this by at least half but it's\n\n00:02:43.510 --> 00:02:46.780\nprobably going to be a little more than\nthat okay we want to sort of boil this\n\n00:02:46.780 --> 00:02:50.140\ndown until it starts to thicken up a\nlittle and of course anytime we're\n\n00:02:50.140 --> 00:02:53.110\nreducing something like this that had\nmeat in it we're almost always going to\n\n00:02:53.110 --> 00:02:56.769\nhave some fat floating on the top which\nyou can certainly spoon off if you so\n\n00:02:56.769 --> 00:03:01.480\nchoose and I usually do remove most of\nit especially since I'm going to throw a\n\n00:03:01.480 --> 00:03:04.840\nlittle bit of butter in here later but\nanyway we'll go ahead and let that\n\n00:03:04.840 --> 00:03:08.890\nreduce and while we're keeping an eye on\nthat waiting for it to reduce to the\n\n00:03:08.890 --> 00:03:13.150\nperfect thickness we should have just\nenough time to do our chicken so\n\n00:03:13.150 --> 00:03:17.110\nassuming this is cool enough to touch\nwhat we'll do is touch it and by touch I\n\n00:03:17.110 --> 00:03:21.760\nmean tear so we'll go ahead and remove\nthat meat from the bone and pull off the\n\n00:03:21.760 --> 00:03:26.769\nskin and any other non meat connective\ntissue and we will transfer that into a\n\n00:03:26.769 --> 00:03:31.750\nbowl breaking it up into as small pieces\nas we want as we go and as you can see I\n\n00:03:31.750 --> 00:03:36.160\ndo like to leave this in some fairly big\npieces and while I'm happy to spend a\n\n00:03:36.160 --> 00:03:39.280\nfew minutes trying to pick out every\nlast scrap of meat I'm not gonna go too\n\n00:03:39.280 --> 00:03:43.239\nnuts because I'm gonna make a stock out\nof this and of course it goes without\n\n00:03:43.239 --> 00:03:47.019\nsaying that if you get any accumulated\njuices in this bowl you will be required\n\n00:03:47.019 --> 00:03:50.590\nto strain those back into your saucepan\nwhich now that our chickens been picked\n\n00:03:50.590 --> 00:03:55.120\nwe should probably go back and check and\nfor me at least this time this is about\n\n00:03:55.120 --> 00:04:00.350\nhow far I'm going to reduce it okay it's\njust starting to thicken up a little\n\n00:04:00.350 --> 00:04:03.980\nand then regardless of how thick or thin\nwe want this mixture to be once it\n\n00:04:03.980 --> 00:04:08.090\nreaches our desired viscosity we will\nreduce the heat to low and we will go\n\n00:04:08.090 --> 00:04:11.810\nahead and add all our beautifully\npoached chicken back in along with a\n\n00:04:11.810 --> 00:04:15.560\nlittle bit of red chili flake to heat\nthings up and because we're using this\n\n00:04:15.560 --> 00:04:19.510\nwe don't need any Cayenne that's\nbasically cayenne pepper and flake form\n\n00:04:19.510 --> 00:04:23.990\nand it will also toss in a nice big\npinch of salt and we'll stir all that\n\n00:04:23.990 --> 00:04:27.800\ntogether and as soon as that chicken\nheats through and we're happy with how\n\n00:04:27.800 --> 00:04:31.430\nthis tastes we're done so we'll go ahead\nand give the sauce a taste and check for\n\n00:04:31.430 --> 00:04:35.990\nsalt and other seasoning and while we're\nat it we'll also taste a piece of\n\n00:04:35.990 --> 00:04:40.220\nchicken to double-check and that's it\nassuming it's looking and tasting\n\n00:04:40.220 --> 00:04:44.090\nexactly how we want we'll simply keep\nthat on low heat while we go ahead and\n\n00:04:44.090 --> 00:04:49.250\ncook our pasta which for me is gonna be\n1/2 pound of spaghetti or as your kids\n\n00:04:49.250 --> 00:04:53.120\nmight pronounce it pisghetti and I'm\ngonna go ahead and cook that in some\n\n00:04:53.120 --> 00:04:57.280\nnicely salted water for about one minute\nunder the package directions and\n\n00:04:57.280 --> 00:05:00.290\nobviously if you want a different pasta\nshape use what you want\n\n00:05:00.290 --> 00:05:03.890\nI mean you are after all the Lawrence\nFerlinghetti of your chicken and\n\n00:05:03.890 --> 00:05:08.930\nspaghetti so if you want to ghal a\ndifferent noodle feel free but I am\n\n00:05:08.930 --> 00:05:13.040\nusing the pasta that's in the name but\nno matter what shape pasta we're using\n\n00:05:13.040 --> 00:05:16.730\nonce that's done we'll go ahead and\ndrain it and return that back to the\n\n00:05:16.730 --> 00:05:20.180\nstove and place it over low heat and\nwe'll go ahead and ladle in as much\n\n00:05:20.180 --> 00:05:24.110\nchicken and sauce as we see fit and by\nthe way I mentioned I'm doing 8 ounces\n\n00:05:24.110 --> 00:05:28.160\nof pasta but this sauce recipe will make\nenough for about a pound to a pound and\n\n00:05:28.160 --> 00:05:31.790\na half of pasta and then besides our\nsauce we're also going to go ahead and\n\n00:05:31.790 --> 00:05:35.900\ngrated some cheese which can be\nparmigiano-reggiano but this time I'm\n\n00:05:35.900 --> 00:05:39.500\nusing pecorino which for whatever reason\nI think pairs a little better with this\n\n00:05:39.500 --> 00:05:44.510\nand then after the cheese what we'll do\nis go sauce segreto on this thing by\n\n00:05:44.510 --> 00:05:48.830\nadding a chiffonade of basil plus a\ncouple tablespoons of butter so yes you\n\n00:05:48.830 --> 00:05:51.770\nare allowed to steal ideas from your own\nvideos that you stole from other\n\n00:05:51.770 --> 00:05:56.360\npeople's recipes totally legal and we'll\ngo ahead and straw that together over a\n\n00:05:56.360 --> 00:06:00.530\nlow heat for about a minute or until the\nbutter melts and while we're doing this\n\n00:06:00.530 --> 00:06:04.640\nour pasta is gonna be absorbing all that\ngoodness from the sauce which is why by\n\n00:06:04.640 --> 00:06:08.090\nthe way we never want to dump cook pasta\nin a bowl and then just ladle the sauce\n\n00:06:08.090 --> 00:06:13.080\nover the top okay as science has proven\nthat's just not going to be as good\n\n00:06:13.080 --> 00:06:16.740\nand then what we'll do as soon as that\nbutters melted is turn off the heat and\n\n00:06:16.740 --> 00:06:21.840\nthen we'll grate in one more addition to\ncheese before performing the old cover\n\n00:06:21.840 --> 00:06:25.560\nand wait alright so what we're gonna do\nwith the heat off is stir in that cheese\n\n00:06:25.560 --> 00:06:30.990\nand then we're gonna cover this and let\nit sit for one minute and for me that 60\n\n00:06:30.990 --> 00:06:35.610\nseconds well-spent and that's it after a\nminute we'll uncover it and give it one\n\n00:06:35.610 --> 00:06:39.750\nlast stir and assuming we're happy with\nhow it's tasting we'll go ahead and\n\n00:06:39.750 --> 00:06:45.930\nserve that up which as usual we will do\nin a warm bowl and we'll make sure we're\n\n00:06:45.930 --> 00:06:51.930\ngetting plenty of chicken as well as\nthat simple but gorgeous sauce and maybe\n\n00:06:51.930 --> 00:06:56.699\nwe'll top that little little more cheese\nand maybe a little more basil and that's\n\n00:06:56.699 --> 00:07:01.199\nit what we're calling chicken spaghetti\nis done so let me grab a fork and spoon\n\n00:07:01.199 --> 00:07:06.300\nand dig in and even though this sauce is\nrelatively light texture wise it is\n\n00:07:06.300 --> 00:07:10.650\nstill extremely flavorful and very\nsatisfying so that's one reason I love\n\n00:07:10.650 --> 00:07:14.490\nthis dish and the other reason is that\nincredibly moist succulent tender\n\n00:07:14.490 --> 00:07:18.690\nchicken because we poached that first\nand then just added it back to the sauce\n\n00:07:18.690 --> 00:07:23.159\nat the end we don't have to worry about\nany tough dry meat and yes you'll be\n\n00:07:23.159 --> 00:07:27.840\nhappy to know I eventually figured out\nwhich side of the spoon to use turns out\n\n00:07:27.840 --> 00:07:31.440\nthe concave side is the one to twirl the\npasta in see I'm one of these people\n\n00:07:31.440 --> 00:07:35.819\nthat never reads the owner's manual and\nby the way that butter and basil we\n\n00:07:35.819 --> 00:07:39.300\nadded at the end were optional but for\nme really ties this simple pasta\n\n00:07:39.300 --> 00:07:43.680\ntogether so I really did love how this\ncame out and it really is a beautiful\n\n00:07:43.680 --> 00:07:48.690\nalternative to your more standard meat\nsauces so whether you do this for some\n\n00:07:48.690 --> 00:07:53.250\nfancy Sunday supper or just maybe some\ncold rainy weeknights I really do hope\n\n00:07:53.250 --> 00:07:57.150\nyou give this easy and delicious chicken\nspaghetti a try soon so head over to\n\n00:07:57.150 --> 00:08:01.589\nfood wishes comm for all the ingredient\namounts of more info as usual and 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