I’ve decided to forego the usual Sunday gravy today…entirely too hot. Plus, I still have several containers in the freezer I have to use or give away. Instead I thought I could come up with something using the chicken breast, the zucchini, and the mushrooms in the fridge with tomatoes of some sort. It’s Sunday so things have be red.
INGREDIENTS:
Mushrooms
Chicken breast, grilled and cut into small pieces
Zucchini cut lengthwise then into small pieces
Diced tomatoes
Heavy whipping cream
Olive oil
Garlic, onion
Fresh basil leaves, chopped
Red pepper flakes
PROCESS:
Grill or sauté the chicken and set aside. Sauté the garlic and onion with the red pepper flakes in olive oil. Cook the mushrooms and zucchini, then add the diced tomatoes, and chicken along with the basil and cook for 10-20 minutes. Add heavy cream and stir well about 10 minutes before the pasta is finished.
When the pasta is done add it to the pan and mix well. Use some of the pasta water if needed.
COMMENTS:
Patience gave this a 20! The cream, which I decided to add at the last minute really makes a difference.
I failed to note that somewhere along the line I added fresh parsley.
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