Dionysusigma's Damn Tasty Chi'k'n'n'pastaIngredients:
2 boneless unbreaded chicken breasts, cut into long pieces ~2 x 3/4 x 3/8"
2 cups dry pasta
1/2 a tomato
1/2 an onion
3/4 cup raw baby spinach
Olive oil
1/2 stick butter
1/4 cup shredded (preferably not powdered) Parmesan cheese
Some water
Spices:
Oregano, basil, garlic (dry or minced), ground pepper, salt
Tools:
Saucepan (7"dia x 6"ht preferred) with lid
Suitable means for grilling, whether cast-iron skillet or outdoor grill
Colander
Large, unserrated, extremely sharp knife
Serving spoon
Tongs
Fork
Using the large, sharp knife, slice onion-half into pieces about 1/2"^2.
Using the large, sharp knife, slice tomato-half into pieces about 1/2"^2.
Using the large, sharp knife, chop baby spinach as desired. (Recommended: 1/4" strips)
Using the large, sharp knife, cut chicken breasts into long pieces ~2 x 3/4 x 3/8".
Fire up grilling means, using a small amount of butter to prevent sticking if needed.
Apply chicken to grill using large, sharp knife.
Discontinue using the large, sharp knife.
Put 1/2"^3 of salt in the saucepan, and fill to 5/8 capacity with water.
Apply high heat and fully apply lid, bringing water to steady boil.
Slowly stir in the pasta, and reduce heat to 1/2.
Apply lid off-center, allowing an adequate gap for venting without boil-over.
Ensure chicken bits are cooking thoroughly--if not, flip as needed using tongs. Taste one or two for suitable grilled overtones.
Remove lid from saucepan, using fork to fish out a piece of pasta. Taste for preferred level of done-ness.
Ensure chicken has not overcooked. When satisfactorily cooked, remove from heat and set aside. Turn off grilling mechanism.
When pasta is satisfactorily cooked, remove from heat. Turn off stove.
Place colander in kitchen sink, and pour entire contents of saucepan into the colander.
When stream of water exiting colander has slowed to dripping, pour entire contents of colander back into the saucepan.
Add chicken, onion, tomato, Parmesan cheese, and spinach to the saucepan.
Add a satisfactory amount of butter and olive oil to the saucepan. (Recommended: 1/2 stick butter, 1/8 cup olive oil)
Using serving spoon, mix thoroughly.
Continuing to mix thoroughly, add oregano, basil, garlic, ground pepper, salt to saucepan in 1/4 teaspoon increments, adjusting to taste.
Serves one really large person or two larger-than-normal people.
Edit: Sorry if it reads like a tech manual--I've been reading those all day.