When I cook I almost always find myself just throwing things into pots and pans with no real recipe. This is my method. Sometimes it doesn't work out how I wanted it to and sometimes I surprise myself. I had a big surprise about a week ago when I wanted to make tomato sauce with spaghetti. This is a thrown together recipe, so use your own taste while making it!
Ingredients:
2 small chicken breasts
9 oz spaghetti
1 whole roasted red pepper, diced
1 cup of sliced mushrooms
4 roma tomatoes at least, diced
half a medium onion, cut into strips
1 tablespoon Italian seasoning
handful of fresh basil, cut into strips OR 2 teaspoons dried basil
1 tablespoon dried parsely
salt and pepper to taste
lemon juice to taste (I used at least 1 tbsp)
1 tablespoon granulated sugar
2 small chicken breasts
9 oz spaghetti
1 whole roasted red pepper, diced
1 cup of sliced mushrooms
4 roma tomatoes at least, diced
half a medium onion, cut into strips
1 tablespoon Italian seasoning
handful of fresh basil, cut into strips OR 2 teaspoons dried basil
1 tablespoon dried parsely
salt and pepper to taste
lemon juice to taste (I used at least 1 tbsp)
1 tablespoon granulated sugar
Directions:
Saute onions until translucent with Italian seasoning.
Add tomatoes, roasted red peppers, basil, parsely, salt, pepper, mushrooms, lemon juice and sugar.
Simmer covered for 10-15 minutes.
Add chicken breasts to pan, cover and cook until juices run clear and remove.
Roughly blend sauce with immersion blender.
Cook pasta halfway and finish in sauce.
Put chicken back in pan to warm and add cheese until melted.
Saute onions until translucent with Italian seasoning.
Add tomatoes, roasted red peppers, basil, parsely, salt, pepper, mushrooms, lemon juice and sugar.
Simmer covered for 10-15 minutes.
Add chicken breasts to pan, cover and cook until juices run clear and remove.
Roughly blend sauce with immersion blender.
Cook pasta halfway and finish in sauce.
Put chicken back in pan to warm and add cheese until melted.
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