Spaghetti with chicken tenders in curried chicken broth

I'm culling the contents of the refrigerator and was delighted to discover a package of mushrooms that I previously opened and carefully re-packaged rolled in paper towel so that they'd be both aerated and protected from the, um, air.  Having forgotten them, I expected they'd be entirely turned to mush.  Not so, they were perfectly fresh.  Fresh as a daisy.  Fresh as a baby's bum.  Fresh as a ... as a ... as something that's totally fresh.  I also found half a small zucchini.  Well.  There you go.  My course of action was determined.

Leftover chicken tenders in curried chicken broth seasoned with a mix of two curries, which sounds like a lot but isn't because scant amounts of both were used. Plus pineapple because I'm also culling the freezer, and regular spaghetti this time instead of spinach spaghetti.  Over night in the refrigerator, the broth turned into sauce so I just left it like that.  Lifted the noodles out of their cooking water, rolled them in butter, then with Parmigiano Reggiano, then covered with reheated sauce.

This was so delicious, it's a shame it only comes around once in ever, if you know what I mean. It can never be duplicated exactly, although the careless idea can be recycled.

Spinach-spaghetti in curried chicken broth

Chimi-Churi is the Spice Boys way of spelling Chimichurri, a blend originating in Argentina and popular in Latin American countries. It's said to be derived from the name Jimmy McCurry, an Irishman living in Argentina. Other stories vying as authentic all involve the difficulty of Argentineans pronouncing an Irish name, or a similar Scottish name or yet another similar English name. The blend contains chopped parsley, garlic, vegetable oil, vinegar, pepper flakes, paprika, oregano, cumin, and bay, that is to say, pretty much anything, or not, in other words, a curry. Another explanation for the name is a distortion of the sound "Gim'e the curry."

So there's that, and that being insufficiently complex I added a smidge of proper Vindaloo curry. Satisfied the combination of curries would confuse my taste buds enough to keep them interested I added peanut butter and pineapple to seared chicken tenders. Homemade chicken broth thickened with corn starch slurry. Poured over spinach spaghetti pasta. Does that sound good or what? No? It's a bit hot. Here, have a look.