Roasted Mushroom Quinoa Risotto

So I am in love with Quinoa right now! I thought this would be the perfect recipe as it has Mushrooms in it and you know how much I LOVE Mushrooms!!!

Recipe

2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster) (I did about 5 cups, as I LOVE mushrooms)
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1 tbsp olive oil
2 cups vegetable broth
3 tbsp unsalted butter
1 tbsp chopped shallots
3 cloves garlic, minced
1 cup quinoa, rinsed and dried
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup heavy cream (I did greek yogurt instead)
Salt and pepper
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Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.
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Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.
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Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.

In a separate pot, toast the dry quinoa,
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stirring constantly,
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until you can smell a nutty aroma, about 3 minutes.
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Remove quinoa from the pot,
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then add the butter
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and allow to melt over medium heat. Add the shallots
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and cook until opaque, but don’t allow to brown. Add the garlic
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and cook until you can smell it, about 20 seconds. Stir in the quinoa,
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cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.
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Add the wine
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and cook until the pan begins to dry, stirring frequently. About 4 minutes.

Add a ladle full (about 2/3 cups) of broth into the quinoa.
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Stir frequently
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until the broth is almost dry, and then add another ladle full and repeat. This process should take about 15-20 minutes.
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Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.

Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese,
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cream
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and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to giggle when the plate is shaken. Stir in the mushrooms just before serving.

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Here is that recipe for you again:

2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster)
1 tbsp olive oil
2 cups vegetable broth
3 tbsp unsalted butter
1 tbsp chopped shallots
3 cloves garlic, minced
1 cup quinoa, rinsed and dried
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Salt and pepper

Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.

Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.

Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.

In a separate pot, toast the dry quinoa, stirring constantly, until you can smell a nutty aroma, about 3 minutes.

Remove quinoa from the pot, then add the butter and allow to melt over medium heat. Add the shallots and cook until opaque, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds. Stir in the quinoa, cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.

Add the wine and cook until the pan begins to dry, stirring frequently. About 4 minutes.

Add a ladle full (about 2/3 cups) of broth into the quinoa. Stir frequently until the broth is almost dry, and then add another ladle full and repeat.

This process should take about 15-20 minutes. Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.

Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to giggle when the plate is shaken. Stir in the mushrooms just before serving.

Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Chicken with Wild Mushrooms

I collect wine corks! I LOVE wine and wine corks! I want to make something really cool with all my corks! Like a HUGE frame and make a huge cork board and I could pin all the pictures I take on it. Or something! Or do a wall of corks or something! I will just keep collecting away till I decide!

HA!

Funny Encouragement Ecard: I vow to drink more wine so I can do something crafty with the corks.

So check out some of my corks…
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So on that note of WINE, I will share a recipe that is made with wine…

Recipe

2 (3 1/2- to 4-pound) chickens, cut in eighths (I just used chicken thighs and legs, those are my favorite bars of the chicken)
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced (I used plain ol white button mushrooms and cremini)
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8 sprigs fresh thyme, tied with kitchen string
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1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
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Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
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Place 1/2 cup flour in a bowl and dredge the chicken in the flour.
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In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil.
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Add the chicken in three batches (don’t crowd them!)
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and brown lightly over medium-high heat for 3 to 5 minutes on each side.
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Remove the chicken to a plate and continue until all the chicken is browned.
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Add the whole garlic cloves, mushrooms, and thyme to the pot and cook
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over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits.
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Add the minced garlic and cook for 2 more minutes. Add the wine,
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chicken stock,
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1 tablespoon salt, and 1 teaspoon pepper
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and bring to a simmer. Add the chicken (large pieces first),
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cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
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Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
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Here is that recipe for you again:

2 (3 1/2- to 4-pound) chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Sausage & vegetable minestrone soup

Found this recipe on…YEP! Pinterest! Gosh what did we do before Pinterest? I LOVE Pinterest! That’s where I find ALL my recipes these days!

Recipe

•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
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•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente (I used shells as I couldn’t find Orecchiette pasta)
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper
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1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat
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until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
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2.Add the onions,
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carrots,
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celery,
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garlic,
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potatoes,
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and thyme
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and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot
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and add tomato paste to the cleared area.

Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
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4.Add the canned tomatoes,
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6 cups of chicken broth,
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bay leaf,
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1 tablespoon salt,
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and 1½ teaspoons pepper.
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5.Cook on medium-low uncovered for about 30 minutes,
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until the vegetables are tender.
6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7.When you’re ready to serve, add the beans
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and cooked pasta
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to the soup and heat through.
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If the soup is too thick, add some more chicken broth.
8.Add the spinach,
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stirring to combine, and cook until the leaves wilt.
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9.Add the white wine and stir to combine. Add more salt and pepper to taste.
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10.Serve with a sprinkle of parmesan cheese.
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Here is that recipe for you again:
•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper

1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.

2.Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.

4.Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper.

5.Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.

6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.

7.When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.

8.Add the spinach, stirring to combine, and cook until the leaves wilt.

9.Add the white wine and stir to combine. Add more salt and pepper to taste.

10.Serve with a sprinkle of parmesan cheese.

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

recipe

•1 tbsp grape seed oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste
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1.Heat the olive oil in a large saucepan set over medium heat.
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2.Add the onion,
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garlic, red bell pepper and carrot.
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Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

3.Add the oregano
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and chile flakes,
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and cook for 1 minute.
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Add the parsley
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and white wine,
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and cook for 1 additional minute.
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4.Add the tomatoes
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and vegetable broth,
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and bring to a simmer.

5.Add the tilapia pieces and cook,
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stirring occasionally, until the fish is almost cooked through, about 4 minutes.

6.Add the shrimp
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and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.
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Remove from heat, stir in capers
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and season to taste with salt and pepper. Serve.
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Here is that recipe for you again:

•1 tbsp olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste

1.Heat the olive oil in a large saucepan set over medium heat.
2.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3.Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4.Add the tomatoes and vegetable broth, and bring to a simmer.
5.Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6.Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Cajun Chicken Pasta

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I have made this recipe before several times and have posted it twice now. But I am posting it yet again because I feel I took better pictures this time around! It’s ALL about the pictures!!!

I LOVE making this recipe! It’s one of my favorites! One of my go-to recipes! Make it! You’ll be glad you did!

How to make this goodness

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
(I was SO excited to make this dish, as I got some new Cajun Seasoning at the spice store)
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1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I used two red bell peppers, because that’s what I had)
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
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2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
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Cook pasta according to package directions.
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Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
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Toss around to coat.
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Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
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Add half the chicken in a single layer;
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do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute.
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Remove with a slotted spoon and place on a clean plate.
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Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.
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Sprinkle on remaining Cajun spice,
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and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes
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and cook for an additional 30 seconds. Remove all vegetables from the pan.
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With the pan over high heat, pour in the wine
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and chicken broth.
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Cook on high for 3 to 5 minutes,
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scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream,
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stirring/whisking constantly.
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Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. (mine never seems to thicken, so I add a couple of Tablespoons of cornstarch to thicken it)

Taste and add freshly ground black pepper,
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cayenne pepper,
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and/or salt to taste. Sauce should be spicy! (I like Sauce, No correction…I LOVE SAUCE! So I added a little extra cream and broth for extra sauce).

Finally, add chicken and vegetables to sauce,
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making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!
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