We headed out to see Zootopia this weekend. What a great movie! All four of us laughed and thought it was a perfectly timed movie to address many of the “Us vs. Them” ideas that seem so prevalent in society today. I actually teared up in the end when Judy Hopps (the bunny main character) said, “Life’s a little bit messy. We all make mistakes. No matter what type of animal you are, change starts with you.” My kids are older so they definitely got the message of the movie. My son asked if Disney knew that this would be the right time for this movie because of the election. If anyone could plan something like that I would think it would be Disney! 🙂
But, we spent the better part of the weekend watching the snow fall (yes, ALL day Saturday), playing together and starting our Spring cleaning. This meant I wanted a simple meal for dinner. I love one pan meals! I did add a salad and green vegetable to the side for dinner but the main entrée was so simple that I didn’t even mind.
This is one of those rare meals that everyone loved. It had enough heat that my son could add a little more hot sauce to his and be happy and just a hint of sweetness that my daughter could add just a touch more brown sugar to hers and be happy. Everyone wanted the leftovers for lunch too which is the sign of a good meal in our house!
The dish is creamy with a bit of sweetness when you first taste it and then a bit of heat as it lingers in your mouth. It was perfectly balanced in to me on the sweet/heat.
I served this dish with broccoli and a green side salad. For my mostly gluten-free son this can be made with gluten-free pasta.
Creamy Firecracker Chicken Pasta
- 1 1/2 lbs. chicken breasts, cut into small pieces
- 2 cups chicken stock
- 1/4 hot sauce
- 1 (14 oz) can petite diced tomatoes, drained
- 1/4 cup brown sugar
- dash of red pepper flakes (to your liking)
- 2 tablespoon corn starch mixed with 2 tablespoon cold water
- 1/2 cup heavy cream
- 12 oz linguine
- bleu cheese crumbles, if desired
- Add chicken, chicken stock, hot sauce, tomatoes, brown sugar and red pepper flakes to a large pot. Stir well to combine. Bring to a slow simmer over medium heat allowing the chicken to cook 8-10 minutes.
- Add the cornstarch and water (mixed together until cornstarch has melted) and the pasta to the pan. Stir well and continue to cook on lightly simmering, stirring often to keep pasta from sticking together.
- Once pasta has reached desired tenderness remove pan from heat and stir in heavy cream until well blended. Taste and adjust spices as needed. Add more brown sugar for a sweeter taste and more hot sauce or red pepper for a spicier taste.
- Serve pasta hot with bleu cheese crumbles sprinkled over the top if desired.