kasha — This Is A Restaurant

INGREDIENTS

Serves 3

1 cup kasha

2 cups chicken stock

2 TSBP butter

1 egg

1 large shallot or small onion dice

1-1.5 lb chicken

1-2 TBSP olive oil

3-5 cloves garlic, smashed

3 sprigs rosemary

1 TBSP oregano

juice of 1/2 lemon

salt and pepper

1/2 lb or a bit less pasta of choice (as long as your choice is bow ties, orecchiette, rotini, or cavatapi)

PREP

Put large pot of well salted water to boil

Cook chicken; pan sear or broil

To broil: add oil garlic, rosemary oregano and salt and pepper to sheet pan or cast iron

Mix to coat chicken in flavored oil

Broil 6-7 minutes flip and juice lemon over chicken broil 6-7 minutes (set aside)

Pan sear: heat pan to medium add oil mixture sear chicken about 7 minutes a side (set aside)

Scramble egg and mix with kasha

Since shallot/ onion

Melt butter in large pan with lid medium

Add shallot cook 5 minutes until soft and slightly brown

Add kasha and egg mixture cook util it separates

Add stock turn up heat and broil to boil

Add pasta to water cook to time on box or until consistency is to your liking ready: al dente

Turn kasha down to simmer and cover, stir occasionally

You want the kasha to be separate grains

Chop up chicken

Add pasta to kasha just before its done

Add chicken with some pan juice and mix