midwest neurotica

Putting together my list really offered a fresh perspective on what I have, but I think tonight was the easiest. It’s all down hill from here. Seriously, anyone, what the heck can you do with a bag of dried lentils of unknown age?

My current (vegetarian) roommate requested “something with barbecue sauce” and since I really wanted to mute the taste of barbecue as much as possible, I picked the creamy pasta below. This dish is what CPK’s pizza would be, if it were a pasta.

Barbecue “Chicken” Pasta
Serves 2-4

1/2 box rigatoni
6 T butter
1/2 red onion, sliced thin
1 box Veat (or other chicken alternative)
1-2 T barbecue sauce, to taste
2 T wondra flour
1 cup milk
salt & white pepper
cheddar cheese, grated

Start salted water for pasta. Melt 2 T butter in sauce pan and begin to caramelize onions over low heat. When onions are nearly done, add Veat. Cook until dry and add 2 more T butter. Saute until Veat is golden brown. Remove from heat and toss with sauce. Meanwhile, cook pasta and drain. Using pasta pan, melt remaining 2 T of butter. Add flour and cook our flour taste for 1 minute. Add milk, whisking vigorously. Bring to a boil and immediately reduce heat to low. Add salt and white pepper to taste. Toss cream sauce, barbecue chicken and pasta together. Fold in a handful of grated cheddar cheese.