This recipe has been in rotation for a while now. I usually zhuzh it up by adding a couple bell peppers, a zucchini, a shallot or two, and a splash of Worchestshire just before deglazing with the chicken broth. I used Carbe Diem pasta for the first time and they really didn’t make much of a difference other than losing integrity faster than your typical pasta. If I use them again, I may boil them beforehand and cut back on the liquids. I didn’t have any ground meat so I just used some cheddar jalapeño brats and cut them up after browning them in the pan! It turned out so yummy. This is one of those fool-proof dinners you can use whatever combos your heart desires.
