claireevoyant
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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.
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.
5 weeks ago
Used 1 bunch of green onion instead of yellow, sauté the whites and save green bits for topping.
Used 2 large chicken breasts.
While the broth is great and cooking it in one pot is convenient - it is a very rich and heavy dish and may be better with the noodles cooked separately and added to the sauce at the end.
Used 2 large chicken breasts.
While the broth is great and cooking it in one pot is convenient - it is a very rich and heavy dish and may be better with the noodles cooked separately and added to the sauce at the end.