I have a few bachelor cooking recipes I’m particularly fond of. This is one of my favorites, and the ingredients can be found in pretty much any grocery store, or even a lot of the cheap Big Family Dollar General Lots discount stores that carry a limited selection of groceries.
Here’s what you need:
- 1 pkg Knorr Chicken Flavor Pasta Sides
- 1 12-14oz can chicken pieces (or enough smaller cans to make 12-14 oz)
- Mustard (I prefer spicy brown)
- Honey (I prefer raw, but storebought will do)
- Sriracha (optional)
- Extra-virgin olive oil (optional)
Prepare according to package instructions (whether in microwave or saucepan), adding mustard and sriracha to taste. (Probably at least a couple of tablespoons of the mustard; I just squirt a big dollop in.) Open the can of chicken pieces and drain the broth into a cup measure and use that as part of the 2 cups of water the recipe calls for.
The noodle package calls for butter, but I like to use extra-virgin olive oil instead. But if using extra-virgin olive oil, don’t add it at the beginning like you would the butter.
Two minutes before the noodles are done cooking, add the chicken pieces.
After the noodles are finished cooking and you remove from heat, but while it’s still nice and warm, add honey to taste (again, probably at least a couple tablespoons) and the extra-virgin olive oil if you’re using it. You don’t want to add those earlier, because the applied heat would destroy their flavor (especially if you’re microwaving it).
If the noodles still seem a little too soupy, let them stand for a couple of minutes and they’ll thicken up.
I like to make this in a big bowl in the microwave. My 1100 watt microwave needs a total of 12 minutes cooking time to make the pasta soft enough, so I usually dump pasta, water, mustard, and sriracha in a bowl, nuke for 6 minutes, stir, nuke for 4 minutes, add chicken, nuke for 2 minutes, add honey and olive oil, then let cool and eat.
The ingredients are soooo cheap; it’ll probably cost you not more than three bucks or so all in all (counting the honey, mustard, sriracha, and olive oil as fractions of the cost of the whole bottles). But it’s sooooo good, piping hot and tangy-sweet. I find it makes two decent meals and rewarms well; I like to eat it right from the bowl I nuked it in, then cover the bowl with saran wrap and stick it in the fridge for nuking the next day. (Hey, I’m a bachelor.)