As discussed, The Lady doesn’t measure much when she cooks…”if I wanted to measure things, I’d be a baker…”…yeah, yeah, yeah…we know…
Last night when she returned from the cheese mines, she looked in the pantry, in the freezer and in the fridge and this is what she “designed” from items on hand:
Extra Virgin Olive Oil (EVOO)
Chicken Bouillon Cube
Green Bell Peppers (from The Man’s Deck Garden) – cut in half and sliced
Walla Walla Sweet Onions – Chopped in large pieces
Scallion – Sliced
Mushrooms – Sliced
Napa Valley Bistro Roasted Garlic Pasta Sauce (half of jar)
Cream or Half n Half (nice-sized splash; The Lady used fat-free half and half)
BelGioioso American Grana Grated (about 1/2 cup grated)- The lady’s “everyday” Parmesan
Penne Pasta (half of package)
Heat Large Frying/Saute Pan.
Add EVOO; reduce heat to low/medium.
The Lady put the chicken thighs in the pan frozen and covered with lid. Let cook for 15-20 minutes until cooked through. By covering the pan, you keep all the water and juice from the chicken and makes a nice broth.
While chicken is cooking, slice and chop vegetables.
Prepare penne and if ready before time to add to chicken/veggie mix, rinse and let stand in cold water to stop cooking.
When chicken is cooked, add the bouillon to the broth and add the veggies (except the frozen peas) all on top of the chicken and cover again. Let veggies steam for a few minutes and then stir to let them saute.
Add the pasta sauce; the frozen peas; the American Grana and the cream.
Let simmer for 5 minutes.
Dish up and serve.
Easy and delish…