HOME > Chowhound > Home Cooking > Jan 12, 2012 06:27 PM
Diagnose My Flat-Tasting Pasta  I chopped some meat cut off a
couple chicken thighs, and tossed that plus the meaty bones into
a hot Cuisinart 3-1/2-Quart saute pan containing a tablespoon of
olive oil and half a chopped onion sauteed soft.  I added two
carrots sliced fine, sprinkled in a good amount of pepper, some
salt, Spanish smoked paprika, and some Penzey's crushed
jalapeño.  I let it sautee a while, then added some Trader Joe's
chicken stock and covered (probably too soon; see note at
bottom)  Meanwhile, I started boiling a couple handfuls of
small-ish pasta.  After a few mins, I added (to the saute pan)
some bite-sized cut-up asparagus and broccolini, and grated in a
good amount of fresh ginger. I added more chicken broth, which
unfortunately cooled the pan. It took a while to get back to
simmer. Covered again.  I cooked the pasta a minute short,
drained most of the water, and threw pasta and a few TBS of
cooking water into the saute pan. I adde