A simple twist with ingredients can turn something old into something new and interesting. I love to make piccata and marsala recipes using both veal and chicken. I make them very traditionally and usually serve them over some kind of pasta. Whether it is served on angel hair, tagliatelle, pappardelle, linguini, or homemade fresh cut up torn pasta, I always use pasta as the base.
Last night, I wanted a change. A curve ball. Something new.
I decided to make paillards of chicken over sauteed spaghetti squash.