What sauce to use?

Discussion in 'Food & Cooking' started by sandbox, Apr 30, 2014.

  1. sandbox

    sandbox

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    I have a simple question. I've cooked spaghetti with rotisserie chicken before. And I've added olive oil to it.

    It still tastes bland though.

    What sauce/oil should I add to it to give it more flavor?
     
  2. ordo

    ordo

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  3. sandbox

    sandbox

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    Hmm that doesn't really help.

    Will teriyaki sauce or soy sauce be good enough?
     
  4. phatch

    phatch Moderator Staff Member

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    Simplest, browned butter with a bit of garlic and/or sage and a combination of myzithra and parmesan cheese. on the pasta directly. Heaven.
     
    Last edited: May 1, 2014
  5. teamfat

    teamfat

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    I'll also vote for a browned butter sauce.  Just butter cooked until it has that perfect nutty aroma, or with an added herb like basil or rosemary or a bit of anchovy if you like.  I tend to brown the butter in a large pot or skillet big enough to hold the cooked pasta, tossing to coat and adding grated parm or romano or red pepper flakes or ...
     
  6. butzy

    butzy

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    Do you do the rotisserie chicken yourself or is it a bought one?

    If you do it yourself, you could marinate it beforehand to make sure the chicken itself isn't bland.

    Other than that, maybe add olive, garlic and some green herbs (like basil or oregano) to the pasta?
     
  7. chrisbelgium

    chrisbelgium

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    Your combo of rotisserie chicken and spaghetti will always remain an arranged unhappy marriage, sorry.

    Make yourself a nice batch of hand cut, homemade, twice fried delicious fries and wack a tbsp of good mayo on it. Get a little fresh tarragon or tarragon vinegar in the mayo; tarragon and chicken are best friends ever. Serve with a fresh salad, preferably lettuce. Heaven, an eternal happy relation, believe me!
     
    Last edited: May 1, 2014
  8. genemachine

    genemachine

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    Gotta second this - I really do not see the appeal of the pairing. 

    Naturally, Chris would go with the fries, and that is a good choice indeed. I'd make a potato salad, Bavarian style - that's how we roll :)
     
  9. butzy

    butzy

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    I can see it working if you take the chicken off the bone, put it in a creamy sauce, maybe creamy spinach or so and serve with spaghetti.

    Or SE asian style, the spaghetti subbing for noodles. Thai chicken curry comes to mind.

    I just wouldn't use rotisserie chicken for it......

    To be honest personally I would o Chris's route, or maybe potato croquettes instead of chips