I Hope This Isn't The Calm Before The Storm

Winnie says hi!  I'm taking a break from politics for today to prove that it hasn't totally taken over my life. 

 

Willie say hi too!  They do miss not seeing all of their peoples all of the time though.

When I am not obsessing with seeing the Trumpfia brought to justice, I still continue to cook.  I made this excellent puttanesca recently.

I also made Korean cabbage pancakes that everyone loved.

This creamy garlic, chicken spaghetti was a favorite.  It is very easy to make.

• 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
• 1/2 cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
  
• 2 tablespoons olive oil

Pasta:

• 1 pound of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 small yellow onion chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine or chicken stock
  
• ½ cup Parmesan cheese shredded
• 1 teaspoon Italian seasoning
  
• 1/2 teaspoon salt more to taste
• ¼ teaspoon crushed red pepper flakes

• Prepare the chicken breasts: Make sure to cut chicken breasts to even out their thickness. Paper towel dry the chicken. 
• In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside and keep warm.
  

I like to use a cast iron skillet for browning these.

Cooking the breasts: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside. 

Sauce: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.

Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture. 

Cook the pasta:  according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse. It will continue to cook when you add the sauce so cook the pasta for 2 minutes less than called for.

• Final assembly: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
• Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.  The inauguration is 5 days away.   Let's hope these goons and thugs have paid attention to what is happening to their cohorts and stand down to violence.  This is the longest wait for an inauguration in my lifetime.