Chicken Ditalini

This is a really simple no recipe dish. It contains only a few ingredients. I start of with a few ounces of ground chicken. I think shredded whole chicken breasts would add even more texture to this dish.

The chicken gets cooked in the pan with a touch of extra virgin olive oil to brown it well. I put in a good shake of turmeric and black pepper, and a spoonful of minced garlic.

I add a splash of single malt scotch to the pan, and let it simmer on low setting until it reduces.

Next I add a dozen or more capers to the meat, and let it simmer.

After the meat has simmered awhile, I add a bit of Bertolli Alfredo sauce to the pan and mix it in.

To give the sauce that extra creamy texture, I scoop in a little bit of goat cheese (chèvre).

I cook the ditalini in my Intant Pot for 4 minutes on high pressure, then allow it to sit until it has a natural pressure release. The ditalini gets mixed into the pan with the meat sauce, and some green onions are rinsed and sliced into the pan.

In the final dish you plated up, I like to crumble in some crushed walnuts to add a bite of crunch. The photos don’t do it justice. It really does taste pretty good.