Saturday, November 16, 2013

Chicken with Pasta and Peas




I made this the other night; it was the second time I made it and it was yummy!
This one is for my friend  Poppy over at  http://poppyview.blogspot.com
I am also writing this for Saturday – trying to catch up with NaBloPoMo




1 lb. of Chicken Cutlets
Flour seasoned with a pinch of sea salt and black pepper , enough for dredging
1 and ½ cup of chicken broth
1 cup of peas
1 lb. of pasta (I used spaghetti the last time and bow ties this time)
1/2 of onion chopped
1/2 of cup of dry White Wine (optional)


Cut chicken cutlets season with a small pinch of sea salt and smaller pinch of black pepper dredge in flour.   In a skillet, heat up some olive oil about 2 tablespoons, fry until golden, ok to do it in batches, remove and put on the side.









In a stockpot, bring enough water to a boil for the pasta.  I have 3-quart pot with a strainer inside it.
Add a tiny bit more oil in the skillet along with the chopped onions and sauté until slightly softened.  
Add the peas season with a small pinch of salt and black pepper, cook the peas and the onions for about 4 minutes add the stock and simmer…



Add the chicken to the peas  at this point  you can add the white wine let that cook down before you add (about 3-4 minutes)  the chicken broth.



Simmer on low heat
Because of the flour as it simmers it thickens

Meanwhile once the water for the pasta is boiling add pasta and follow the directions on the box; if the box says 10 minutes for al dente then boil the pasta for 10 minutes (Note season the water with a generous palm-full of salt.)








Add the pasta and a ladle of pasta water stir together



Top it off with a handful of Parmigiana cheese 



















Mangia, Mangia…No Talk!!!







2 comments:

  1. This looks like a dish I can take to a shower or get together.. I am going to try on our next family get together. I wonder if there were any leftovers?
    Thanks for sharing

    ReplyDelete
    Replies
    1. Marissa, no leftovers....let me know how you like it.

      Delete

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Vegetables/Fruit Bananas .49cents a lb. 1 bunch Tomatoes .99cents a lb. 4 or 5 Eggplants 1.39lb get three String Beans @ .99 cents a pound Avocado @ .99 cents each (2) Mangoes 2 for $3.00 (2) Bag of Eastern Potatoes $1.99 Limes and lemons Mini Cucumbers 1.99 English Cucumbers 2 for $3.00 Romaine Hearts 1.99 Deli/Bakery Pretzel Chips Feta cheese Hummus – Boars head 2 for 5.00 (1) Pita flat bread (Greek) Meat Chicken Cutlets 3.49 a pound Chicken Kabobs 3.99 a pound Dairy/Frozen Mozzarella Shredded Cheese $2.50 Plain Greek Yogurt or Tzatziki sauce (deli) Ricotta Cheese Biazzo $3.99 Almond Milk 2 for 6.00 I need is 1 Grocery One box of Orzo Coffee $4.99 Cups Paper Plates 1 can of Tomato Sauce - small can One bottle of Balsamic vinegar Cereal –General Mills 1.99

What's for dinner - W/O April 24,2016

Dinners This week April 24, 2016

Sunday

Chicken Kababs – Greek Salad and Orzo

Monday

Fusilli with Ricotta Cheese- salad and Italian bread

Tuesday

Chicken Cutlets-Salad- Green Beans - French-fries

Wednesday

Eggplant parm – salad and rolls to make sandwiches

Thursday

Peppers and Egg Frittata – Rolls and Salad

Friday – Tuna Salad – fries- salad - (green)

Saturday – Fun night – could be take out, homemade pizza, Mexican (homemade) Deli-Meat quesadillas, grilled cheese and soup – or Diner style cheeseburgers. Until next week’s flyer

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