I haven't Forgotten My Blog!

Honestly, I've got so much going on right now I haven't had time to experiment in the kitchen. Sad, I know. We're moving to Germany in two weeks (June 13th) and there is still so much to do! We've spent the entire week tearing apart and rebuilding the deck. What a job! Now it's time to box everything up and get it packed into crates.

I did have the opportunity to make this recipe the other day and it was really delicious! I want to find a way to thicken the brown butter sauce so it stays on the noodle. But it's an incredible flavor none-the-less!

Spaghetti with Chicken & Broccoli with a Brown Butter Sauce

Mizithra cheese is a yummy, hard Greek cheese but if you cannot find it, Freshly Shredded Romano is a great substitute! That's what I used!

Ingredients:
1 cup butter
1 cup Mizithra cheese
pasta of choice (I used spaghetti)
2 Boneless Skinless Chicken Breasts
3 C Fresh Broccoli


Directions:

Dice chicken into small pieces and cook in a large skillet with some olive oil, salt and pepper until just done. Do not over-cook. Set aside. Meanwhile, cook the pasta and steam the broccoli. Combine the pasta, chicken and broccoli in a large pot and keep covered and warm.

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). (This wasn't enough for 4-6 portions of the meal so I added 1 more stick and continued with the directions)

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan. (When cooking this, the foam came back and I gently poured the butter into a separate container. The butter drizzled out from under the foam and over the residue on the bottom)

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.


Pour the butter over the pasta mixture and toss gently with the shredded cheese. Using a spaghetti server, fill plates or bowls with desired amount of the meal. If there's extra sauce in the pan, drizzle evenly over the individual dishes. Serve immediately!