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I’m a freak about sauce. The more sauce, condiments, dripping dressing the better. I know. What dietitian admits that?! Well, I do.. but I can’t help it. I’m a condiments kinda girl.
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‘Excuse me.. can I get a bigger bowl of salsa..’ (Seriously, those teeninesy leeetle bowls housing about two tablespoons of salsa barely fills my requirement for one chip.)
‘extra dressing on the side..’
“Can I get a small bowl of marinara on the side, as well?’
This is what it looks like what the Fireman and I dine out. Poor guy. He now already knows what is coming when we sit down, so he refrains to make eye contact with whatever person draws the short straw to wait on us.
‘Please no butter on my vegetables.. can you leave out the chicken all together and replace it with fish?
‘…Oh.. and I really don’t like the tails to be left on my shellfish- can those please be removed..?’
Ok..I’m kidding now. But I do love sauce. Which is why this recipe is a little outside of my box due to the lack of sauce required.
The reduced chicken broth concentrates major flavor and a touch of tangy cheese and half and half makes a surprisingly rich sauce that just coats each spiraled noodle.
I think I have a new respect for sauce- a little goes a long way when you are using quality ingredients. But I’ll still need a bigger bowl of salsa, please.
..and a straw.