From the pages of Cooking for Adventurers:
FIRECRACKER CHICKEN
2 Boneless, skinless chicken breasts
1 Sixteen oz. can of tomato sauce
1 Ten oz. can of diced tomatoes and chilies, drained*
4 oz. chopped mushrooms
1 Medium onion, chopped
1 Cup small shells
1/3 cup white wine
2 Tbsp. olive oil
*It should be noted, that canned, diced tomatoes and chilies are also available in mild, should members of your group like things a bit more tame.
To taste:
- Salt
- Seasoned pepper
- Rosemary
- Oregano
- Cilantro
In a 5 quart saute pan, heat 1 Tbsp of olive oil and cook onions for one minute, stirring constantly. Add mushrooms, 1/3 cup white wine, and tomatoes & chilies. Reduce heat and simmer until wine has almost evaporated. Remove from pan and set aside.
Start pasta boiling.
In the saute pan, heat remaining olive oil over medium heat and saute chicken breasts, seasoning with Seasoned pepper and rosemary. When chicken is cooked through, add tomato sauce, salt, oregano, cilantro, and reserved mushroom/onion/tomato mix. Stir thoroughly and simmer, covered, over low heat for about six to seven minutes. Serve with pasta.
And there you go. A quick fix after a hard day at work. This recipe obviously serves two, but can be increased rather easily if you have a larger group to fend for. Tuck into a plateful with your favorite beverage and a friend or two, and stay warm this winter!
No comments:
Post a Comment