We arrived in Honiara last week just in time to settle in and celebrate Father's Day. Our family celebrates best with food, and in town, our options are more bountiful. Aaron said it didn't matter to him how we celebrated or what recipes we presented him on his special day, so we tried a new one: Spaghetti with Chicken and Fresh Tomatoes from "The Fannie Farmer Cookbook".
Benjamin and Olivia helped me with lunch prep while everybody sang along with Rossini's "La Cenerentola". The chair scene is our absolute favorite.
Spaghetti with Chicken and Fresh Tomatoes
Severs four (but we found it was enough for all six of us with leftovers)
12 ounces spaghetti
2 tablespoons olive oil
4 cloves of garlic
3/4 cup chopped onion
1 pound chicken breast halves, in 1-inch pieces
3 cups fresh tomatoes, in chunks
1 cup medium pitted black olives
1 cup chicken broth
1/2 cup basil leaves, chopped
Bring a pot of salted water to a boil and cook the spaghetti until just tender, about 8-10 minutes. While the spaghetti is cooking make the sauce. Put the oil, garlic, and onion in a skillet over medium-high heat and saute until the onion is soft, but not browned.
|Joining hands to thank the Lord for good food and an amazing father|
Add the chicken meat and cook 3-4 minutes, stirring often. Add the tomatoes, olives, and chicken broth and simmer for 3 minutes, then add the basil. Drain the spaghetti, return to the pot, and toss with the chicken mixture. (Our family really enjoyed the leftovers cold the next day!)