Remember I talked about pasta salads & picnics? Yea, well this one is perfect for that. I’ve actually got a pretty cute story for how this recipe came about, but I think Mel wouldn’t be too pleased about me divulging all aspects of our history. I will say this though, the original dish was tried at a restaurant called Agips Sostis in Mykonos. We couldn’t convince the owner to part with his secret to success, but Mel is pretty good about figuring things out. After a bit of tinkering with it, he not only came up with the dish, but managed to make it even better. This is by no means is an insult to the restaurant or its amazing chef (and really, the food there is very, very good), it’s just a statement I’d like to make that I think Mel does most things better. Then again he adjusts the spices and ingredients to suit my tastes, so of course I’d think that, he caters to me after all.
I’ll also say this, this makes an excellent midnight snack whilst sitting on the beach with a bonfire, a blanket, a couple decks of cards & some good company. That’s all, nothing more.
– 3 chicken breasts (700g)
– 3 tbs teriyaki
– 0.5 tsp garlic powder
– 0.5 tsp ginger powder
– 1.5 paprika
– 1 tsp coriander
– 1 tsp mustard powder
– 1 tsp onion powder
– 1 tsp pepper
– 2 tbs olive oil
– 500g pasta
– 2 tbs greek yogurt
– 2 tbs home-made mayo
– 2 tbs honey
– 1.5 tbs dijon mustard
– 3 tsp curry powder
– 0.5 tsp ginger
– 2 tsp chives
– salt & pepper to taste
– 1 handful parsley, chopped finely
– 1 tomato, chopped
– bring a large pot of water to a boil & cook the pasta.
– whilst the pasta is cooking, combine all the ingredients for the dressing in a bowl & set aside.
– when the pasta is ready & strained, transfer it into the sauce whilst it’s still hot so that it absorbs the flavors better.
– for the spices to be used on the chicken, combine them all in a single bowl & set aside.
– season the chicken with salt & pepper as well as the spice mix.
– add the olive oil to a frying pan & bring to medium heat. Once the oil is warm add the chicken & saute for 6 minutes per side until golden brown.
– as soon as the chicken is ready, add the teriyaki sauce to the pan & turn off the heat immediately.
– leave the chicken to rest in the hot pan with the liquid for five minutes.
– remove chicken & slice, keep the liquid from the chicken.
– the remaining sauce from the pan is to be added to the pasta & sauce mixture. Once this has been done, the sliced chicken can be placed on top of the pasta & served.
1. Whilst cooking the chicken, make sure not to burn it because the leftover liquid is going to be incorporated into the dressing for the dish.
2. Make sure to keep the pasta al-dente whilst cooking as it will be absorbing more liquid after the fact & will become overly soggy otherwise.
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