Hello!

I've thought about starting a blog for a while now and decided there's no time like the present! This blog will be mostly food focused (because that's how my mind works), but I may include some other interesting (hopefully!) tidbits from time to time.

I actually made this dinner last week, but just got around to blogging about it today. I'm hoping this is not an indication of how the blog will go, but we shall see. I found this recipe on one of my favorite blogs (How Sweet It Is) and it just looked too good to pass up.

Brown Butter Parmesan Chicken Linguine (www.howsweeteats.com)

serves 4

1.5-2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 teaspoon salt

1 teaspoon fresh ground pepper

1/2 teaspoon smoked paprika

1 1/2 tablespoon vegetable oil

6 tablespoons unsalted butter

1 medium sweet onion, sliced

1 cup sliced mushrooms

4 garlic cloves, minced

3/4 cup dry white wine

1/2 pound whole wheat pasta (I used spaghetti)

2/3 cup freshly grated Parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet over medium-high heat and add vegetable oil. Pat chicken dry with a paper towel then toss with salt, pepper, and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes.

While the onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. Set aside. At this time also prepare the water for your pasta and cook according to the directions.

After the onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes. Place onions back in the skillet, add garlic, and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 2-3 minutes. Add chicken and pasta to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle the brown butter over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.

I don't think there is much better than caramelized onions and brown butter, so this was definitely a win in my book. I do think I went a little light on the salt and pepper, so I would suggest tasting the sauce and adjusting the seasoning before adding the pasta back to the skillet.