-
1
Thinly slice the onion.
-
2
Add it into a saute pan with a drizzle of olive oil over medium-low heat.
-
3
Stirring occasionally, allow the onion to caramelize while you prepare the rest of the dish.
-
4
Meanwhile, poach the chicken.
-
5
Using thawed or frozen chicken (either one), add the chicken into a large pot and cover it with water.
-
6
Add 1 teaspoon salt and any vegetable bits that youd like to use (ends from carrots/celery/onion, completely optional).
-
7
Cover the pot, and bring the water to a boil then reduce to a simmer.
-
8
Cook the chicken until done, about 10 minutes after the water reduces to a simmer for thawed chicken, or 20-30 minutes after you reduce heat to a simmer for frozen chicken.
-
9
While the chicken is cooking, finely chop the carrots and celery and mince the garlic.
-
10
When the chicken is cooked through, remove it from the pot of water to a plate to cool and carefully strain the cooking liquid into a bowl.
-
11
In the same pot, boil the pasta according to package instructions for al dente.
-
12
Once done remove pot from heat and drain.
-
13
While the pasta is cooking, stir the pan of onions and shred the chicken with two forks or your fingers.
-
14
If your chicken was skin-on, remove and discard the chicken skin.
-
15
When the pasta is cooked and drained, add the butter and 2 tablespoons of oil into the same pot over medium-high heat with the carrots.
-
16
Stir and cook for 2 minutes, then add the celery and cook for 2 minutes more.
-
17
When the veggies are soft, add the garlic and lemon zest.
-
18
Stir for one minute, then sprinkle the flour over the veggie mixture and stir to combine for one minute more.
-
19
Add 2 cups of the reserved chicken cooking liquid, and bring to a bubble to thicken the mixture.
-
20
Add more stock as needed to create a thin gravy.
-
21
To assemble, add the noodles, chicken, and caramelized onions into the pot with 1/2 teaspoon of seasoning salt.
-
22
Stir together, and taste.
-
23
Add more salt or seasoning salt if youd like, and add more chicken liquid to create enough sauce to coat all the pasta.
-
24
Serve topped with parsley leaves.
-
25
Notes: Rotisserie chicken and 4 cups of store bought stock could be used to save time!
