Baby Bok Choy - Remove leaves from stalk and layer them on top of each other. Fold the layers together then slice into 1/2 inch pieces. Rinse under cool water to remove all of the dirt...
Kale - Remove leaves from stem. Bunch them together and slice into 1/2 inch pieces.
Rinse under cool water to remove the dirt. Set aside...
Parmigiano Reggiano Cheese - Grate cheese and set aside...
Lets Get Cook'n
Place a large pot on the stove with 2 cups of water and bring to a simmer. Place steamer onto pot with Bok Choy & Kale in the steamer. Place lid on pot and Steam for 8 minutes Remove steamer basket (reserving the water in pot) and set veggies aside till needed.
Using the same pot with the veggie water Add 6 cups of water to the hot water in the pot. Bring to a boil then place your Angel Hair Pasta into pot. Stirring occasionally to prevent sticking. Cook as directed on the manufactures package for time.
- (each pasta cooking time will be different so it is important to follow the directions) -
When the pasta is done, remove with a large strainer spoon and place into a large deep skillet –
reserving the pasta water as you will need it to make the sauce.
Mix in ½ cup of Papa T’s Barbeque Sauce into the cooked pasta. Be sure to coat all of the pasta.
Place Veggies over pasta and Mix-in gently (don’t break up pasta noodles).
Place heat under skillet on low. Mix in shredded chicken and sprinkle in 1 tsp Mama’s Grill’n rub.
Mix in ½ cup Papa T’s Barbeque Sauce then add tomatoes. Sprinkle in 1 tsp Cumin.
Add in ½ cup of the reserved pasta water. (use pasta water as needed to create the thickness you enjoy of your sauce)
Simmer for 5 minutes allowing tomatoes to cook.
Mix in 1 ounce of grated Parmigiano Reggiano Cheese and simmer for 2 minutes more.
Ok, Why Not Pasta ??? Barbecued Chicken is a natural for the grill. Angel Hair Pasta is a natural for the dinner table. Putting them together is pure magic on a plate. With Papa T’s Barbeque sauce and Mama C’s Grill’n rub you will create a whimsical dinner that all of your family and guests will want for more, and more… Adding grape tomatoes and steamed dark greens will be packing a load of heart healthy items into every bite. It really is the best of all worlds wrapped up on one plate.
The average dish with barbecue starts out at over 1,100mg of sodium. Between the seasoning salts and BBQ sauce the sodium just climbs to outrageous portions. Believe it or not, my recipe is only 173mg of sodium. Flavor just doesn't get any better then this.
It really is the best of all worlds wrapped up onto one plate….
3 cups Water - 12 ounces Tomato Paste (no-salt added)
½ cup Brown Sugar - 2/3 cup Apple Cider Vinegar - ¼ cup Molasses
½ cup (dark) Honey - 2 tsp Liquid Smoke - ½ tsp Cayenne Pepper
½ tsp Smoked Paprika -
¼ tsp Sea Salt - ½ tsp Black Pepper
Place oil in large sauce pot and heat to medium high.
Add chopped onions and cook till translucent, about 6 minutes.
Add the garlic and cook for 2 minutes more.
In a separate bowl, Mix together the remaining ingredients.
Add the mix to the sauce pot with the onion & garlic and simmer for 45 minutes to an hour.
The longer she simmers, the thicker the BBQ sauce gets...
Let the sauce cool down to room temperature and she’s ready to start barbeque’n.
Rinse chicken under cool water then pat dry. Spray a baking pan with olive oil spray. Place chicken breast into pan and sprinkle liberally with Mama's Grill'n Rub on both sides. Cover pan with foil and allow the chicken to sit and marinate for 30 minutes.
Pre-Heat Oven to 350° f.
Place chicken into oven and roast for 25 minutes. Remove from oven and coat the chicken with Papa T's barbeque sauce. Place back into oven for 5 to 6 minutes. Just long enough to become a nice bbq glaze.
Remove from oven and allow to sit for 10 to 15 minutes to absorb all the juices.
Using 2 forks, shred the chicken and set aside till needed...