(no subject)
I'm sick. I wanted comfort food. I also had a lot of things on hand that needed to be used. So, it was time for Lauren's favorite game, Throw Stuff in a Skillet and See What We Make! Tonight's recipe(...ish) is behind the cut. No pictures, but damn was it tasty!
First, the basics. I knew I wanted pasta, so I cooked a good-sized portion of penne--maybe three ounces or so.
I pulled a chicken breast out of the freezer, thawed it, chopped it up, and tossed it into a skilled with a tiny amount of olive oil, salt and pepper, the leaves of a sprig of fresh rosemary, a little basil, and a small amount of chopped onion. Once that was cooked, I removed the pieces of chicken from the skillet and set them aside, but I left the onions and everything in the bottom.
Next, I tossed a finely-chopped tomato into the skillet, with a drizzle more olive oil and a small handful of sliced muchrooms. I let those simmer on low heat for a couple of minutes, covered, then uncovered it and added more salt, pepper, rosemary and basil, then some half and half. (I told you, I used what was laying around in my fridge and pantry...) Anyway, maybe a quarter cup of half and half, then I decided to add a tablespoon or so of flour to thicken it up. After that, some canned tomato sauce--not pasta sauce, tomato sauce. Maybe a 3rd or so of an 8-ounce can. Let that cook for a bit, then put the pasta in the bottom of a big bowl, added the chicken and topped with the sauce. OMG good. The sauce was the perfect amount, 'cause it coated everything well with just enough to scrape out of the bowl at the end with a piece of bread. Don't you just love that scientific measurement, lol? Alton Brown would condemn me to foodie hell ; D
Had I had any on hand, some parmesan cheese grated over the top would've been marvelous, but really, as far as pantry-cleaning goes, this one wasn't too bad.
First, the basics. I knew I wanted pasta, so I cooked a good-sized portion of penne--maybe three ounces or so.
I pulled a chicken breast out of the freezer, thawed it, chopped it up, and tossed it into a skilled with a tiny amount of olive oil, salt and pepper, the leaves of a sprig of fresh rosemary, a little basil, and a small amount of chopped onion. Once that was cooked, I removed the pieces of chicken from the skillet and set them aside, but I left the onions and everything in the bottom.
Next, I tossed a finely-chopped tomato into the skillet, with a drizzle more olive oil and a small handful of sliced muchrooms. I let those simmer on low heat for a couple of minutes, covered, then uncovered it and added more salt, pepper, rosemary and basil, then some half and half. (I told you, I used what was laying around in my fridge and pantry...) Anyway, maybe a quarter cup of half and half, then I decided to add a tablespoon or so of flour to thicken it up. After that, some canned tomato sauce--not pasta sauce, tomato sauce. Maybe a 3rd or so of an 8-ounce can. Let that cook for a bit, then put the pasta in the bottom of a big bowl, added the chicken and topped with the sauce. OMG good. The sauce was the perfect amount, 'cause it coated everything well with just enough to scrape out of the bowl at the end with a piece of bread. Don't you just love that scientific measurement, lol? Alton Brown would condemn me to foodie hell ; D
Had I had any on hand, some parmesan cheese grated over the top would've been marvelous, but really, as far as pantry-cleaning goes, this one wasn't too bad.