After cooking so many dishes I finally realized how similar some where. I narrowed down the ingredients and realized with just a few different rotating ingredients it doesn’t feel like we were eating the same thing over and over. This is what I came up with:
- 1 chicken breast per person
- ½ cup of heavy whipping cream per person
- Pasta: Serving size per person of either bowtie, Orzo, Penne, or spaghetti
- Half a box of frozen chopped spinach
- 1 bunch of Japanese mushrooms
- ½ teaspoon of minced garlic
- 5 sun-dried tomatoes, rinsed and chopped
- 4 strips of bacon, cooked and chopped
- ½ teaspoon pesto sauce
- serving size of shrimp per person, cooked
Directions: Cook pasta according to package directions. Place large skillet over medium heat and a medium skillet over medium heat.
Meanwhile, prep your chicken. Where I live there is no such thing as fresh chicken, it is all frozen so I defrost and salt and pepper mine while the skillets are heating up.
Once the chicken breasts are mostly cooked through, I add the heavy whipping cream to the large skillet and simmer. Cut the chicken breasts into strips with a kitchen scissors. Cook thoroughly.
While the chicken is cooking thoroughly, add the your choice of rotating ingredients to the cream, stir, and let simmer to thicken cream. When the cream is thick to your liking, add the chicken and cooked pasta. Stir and serve.