Pellet Smoker Cooking: Chicken & Sugo Marinara over Spaghetti

May 14 2016

My grandson tilled, by hand, my little 8X10 garden Friday and I planted 9 tomato plants. I thought frost was over with lows of 39 for the week-end. Then it changed to a low of 35 and possible frost. I covered them with buckets for the night.

The cold weather has dampened my cooking out plans too; it was a cold 50 today. I was going to use the gas grill for tonight’s supper but decided to do it inside and keep warm!

I had a frozen chicken breast thawed; almost a pound and just right for the wife and me. I had some Ilvento’s Sugo Marinara sauce to use and would have it over spaghetti. We would have a simple Romaine heart salad and a toasted English muffin with butter and Penzey’s Sandwich sprinkle, which is a garlic herb seasoning.

I pounded out the chicken breast so it was equal thickness and cut into 3 pieces. I wet with some red wine vinegar and seasoned with the Penzey’s Sandwich sprinkle. I covered and it went in the fridge for

1 ½ hours before cooking.

I diced a small sweet onion, 2 cloves of garlic and about 5 oz. of baby bella mushrooms. I heated up my CI skillet with some grape seed oil on med. high and browned the breasts for 4 minute son each side and removed from the pan.

I sautéed the onions and garlic and then added some beer to deglaze the pan. You could use water instead of beer but just enough to deglaze with. I added in the mushrooms and let them cook down some. I then added the chicken and poured the sauce over. I covered the skillet and turned the heat down to med. low and let simmer while I got the pasta ready to cook. It cooked with lid on 20 minutes then lid off for another 15 minutes.

I got the spaghetti cooked, drained and then back in the pot with two Tbs. of butter. I toasted the muffins and then served, pasta then covered with sauce, a chicken piece, and topped with some grated parmesan and Romano cheese.

The wife and I thought this was extra good; the chicken was tender and moist. I thought the sauce was the best marinara I ever had, bought or any I have made.

Not sure what makes it sugo marinara but a couple places said it was Sicilian red sauce. The Ilvento’s is the last of 4 jars of their different sauces my wife bought me for Christmas. I can’t buy it around here. Here is the list of ingredients; Tomatoes, Basil, Garlic, Parsley, Oregano, Crushed Red Pepper, Black Pepper, Salt, Extra Virgin Olive Oil. There was a recipe at Epicurious.com that I think might be close so I will try to make my own.

Some ingredients