Yes, we made organic free range chicken and tri-tip for Thanksgiving, not turkey. Get over it. My spouse has labored over turkey for almost two decades. He deserved a break.
As much as we like sandwiches, and reheated stuffing and potatoes (which I just had as a post-dinner snack - um, I did run 10 miles today), you gotta do something else sometimes.
So I threw together a pasta dish. It was *very* good, if I do say so myself. Kind of a French-Mediterranean fusion?
Chicken Pasta Skillet
1/2 lb tri-color bowtie pasta, cooked according to package directions: 0.60
8 oz cremini mushrooms, quartered: 1.59
One bunch onions (or one medium onion), diced: 0.50 - these are bigger than green onions
1 T. olive oil
1 T. butter
2 cloves garlic
a few sprigs dried thyme
a few cherry tomatoes from my still-producing plant, chopped
salt and pepper to taste
1 little bit of white wine (1/3 cup)
2/3 - 1 cup diced cooked chicken
7-8 kalamata olives, sliced
4 sun-dried tomatoes in olive oil, chopped
1/2 cup frozen peas
a little bit of leftover goat cheese
a few Tbsp of parmesan cheese
red chili flake
Heat the oil and butter in a nonstick skillet. Add onions and mushrooms and saute several minutes, until they are well-cooked and browned. Add salt, pepper, garlic, thyme, cherry tomatoes. Cook several minutes, until tomatoes have given up their liquid. Add the wine and cook another minute.
Add chicken, olives, sun-dried tomatoes and cook until chicken is warmed through. Add peas and cook until defrosted. Add cheese and red chili flake and toss.
Served with a green salad with oranges from our very own tree.
As much as we like sandwiches, and reheated stuffing and potatoes (which I just had as a post-dinner snack - um, I did run 10 miles today), you gotta do something else sometimes.
So I threw together a pasta dish. It was *very* good, if I do say so myself. Kind of a French-Mediterranean fusion?
Chicken Pasta Skillet
1/2 lb tri-color bowtie pasta, cooked according to package directions: 0.60
8 oz cremini mushrooms, quartered: 1.59
One bunch onions (or one medium onion), diced: 0.50 - these are bigger than green onions
1 T. olive oil
1 T. butter
2 cloves garlic
a few sprigs dried thyme
a few cherry tomatoes from my still-producing plant, chopped
salt and pepper to taste
1 little bit of white wine (1/3 cup)
2/3 - 1 cup diced cooked chicken
7-8 kalamata olives, sliced
4 sun-dried tomatoes in olive oil, chopped
1/2 cup frozen peas
a little bit of leftover goat cheese
a few Tbsp of parmesan cheese
red chili flake
Heat the oil and butter in a nonstick skillet. Add onions and mushrooms and saute several minutes, until they are well-cooked and browned. Add salt, pepper, garlic, thyme, cherry tomatoes. Cook several minutes, until tomatoes have given up their liquid. Add the wine and cook another minute.
Add chicken, olives, sun-dried tomatoes and cook until chicken is warmed through. Add peas and cook until defrosted. Add cheese and red chili flake and toss.
Served with a green salad with oranges from our very own tree.
2 comments:
Go you on your ten miles! Yes you deserve that stuffing. This pasta looks fabulous. One of the best ways to use leftovers I've seen yet.
Chicken pasta, I love it...
I first ate it when i was 12 , it was made by my mother.
Acne
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