I made pasta for dinner last night. I was sort of improvising, so there are a few things I would have done differently, in retrospect, but it still turned out tasting pretty good.
I began by preparing some chicken thighs in a sauce pan with some white wine. When the chicken was done, I added chopped up tomato and lots of grated cheddar cheese, to combine with the wine and thicken into a cheese sauce. I seasoned it with salt, pepper, and Italian seasoning, and served it all over spaghetti noodles.
What I should have done is taken the chicken out when it was done, and chopped it up, then prepped the sauce over low heat and reintroduced the chicken for a couple of minutes when the sauce was ready.
My friend Andrew Metcalfe suggested I make a roux next time. That would probably work a lot better, too. I’m thinking if I prepped a roux, then added it to the remaining white wine after the chicken was out, and added the cheese after all of that had been combined, it would have made a better sauce, and I could control the amount of sauce a lot better, too.
Also, I’m not sure Italian seasoning was the best choice. I’m a total newbie with spices and seasonings. Someone needs to give me a course or something.