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What sauce to use?

post #1 of 9
Thread Starter 

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?

post #2 of 9

Some hundred options here:

 

PASTA SAUCES 

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 9
Thread Starter 

Hmm that doesn't really help.

 

Will teriyaki sauce or soy sauce be good enough?

post #4 of 9

Simplest, browned butter with a bit of garlic and/or sage and a combination of myzithra and parmesan cheese. on the pasta directly. Heaven.

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post #5 of 9

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 ...

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post #6 of 9

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?

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post #7 of 9

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!


Edited by ChrisBelgium - 5/1/14 at 3:12am
post #8 of 9
Quote:
Originally Posted by ChrisBelgium View Post
 

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!

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 :)

post #9 of 9

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

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