This is an item that was in my last package from President’s Choice and when I saw it I let out a little squeal (the other squeal was for The Decadent Chocolate Chip Cookie Butter… of course). Black spaghetti (or Nero di Seppia) is pasta that is dyed with the ink of the cuttlefish. President’s Choice introduced this spaghetti to their Black Label line recently and it’s so fun (and doesn’t involve cutting open ink sacs… ew).
I have to say, my Mommy imagination kicked in more than my Foodie imagination when I cooked this. I kept thinking of fun halloween ideas for the kiddos, it’s just so cool and so black!
Even though there is fish ink in the pasta and there is a slight fishy smell when you start cooking the pasta, it doesn’t taste like fish. That being said, I couldn’t help but think while I was eating it that it would be perfect topped with a seafood sauce; something full of scallops and mussels. I’m still pretty seafood’ed out since Chowdahpalooza though, so chicken it was.
This is a quick and simple wine sauce that could be used on most pastas, or even on creamy mashed potatoes (noms!). Of course, if you wanted to leave out the chicken and/or substitute something else… go right ahead.
Nero di Seppia with Chicken & Wine Sauce (3-4 servings)
- 250g (half box) PC Black Label Nero di Seppia
- 1 tsp olive oil
- 2 boneless/skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 1/2 cup reduced or no-sodium chicken broth
- 1/2 cup dry white wine
- 1 tsp whatever dry herbs you like with chicken (I like, as you know, herbes de Provence)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grape tomatoes, halved
- 2 tbsp chopped green onion (and more for garnish)
- 1/4 cup heavy cream
- Freshly grated parmesan
Prepare pasta as directed on the box while preparing the sauce.
Chop the chicken breasts into bite-sized pieces and add to hot oil in non-stick skillet. When starting to brown, add in the mushrooms and toss for another minute or two. Once the chicken appears cooked on the outside, add in the herbs, salt, pepper, chicken broth and wine. Bring to a boil and allow the liquid to reduce by at least half, this will take a few minutes. Once reduced, add in the tomatoes, green onion and heavy cream. Bring back to a boil then simmer gently for another minute or so. Toss with the drained pasta and top with freshly grated parmesan and extra green onion.
Disclosure: I received complimentary product to try from the Fall 2013 President’s Choice Insider’s Report. Opinions are my own and genuine.