Wednesday, June 10, 2009

Italian Chicken Thighs & Farfalle


1 lb boneless, skinless chicken thighs
1 can diced tomatoes, juices removed
1/2 red onion cut sliced
1 green bell pepper sliced into sticks
1 cup sliced mushrooms (I used buttons)
1/2 cup parm. cheese
1/2 lb cooked farfalle
olive oil, salt & pepper
1 clove diced garlic
fresh basil, to taste
Directions: Place olive oil on the bottom of a skillet and season chicken with salt and pepper. Place in hot oil and brown until cooked thoroughly. Add peppers, onions, garlic and mushrooms, and saute 5 minutes. Drain excess oil. Add can of diced tomatoes and basil. Simmer 10-12 minutes. Toss in cooked (warm) farfalle and cheese.
Serve warm.


Monday, June 8, 2009

As Promised

Here is the picture of the Honey Mustard Marinade in it's glorious overcooked form... check out the glaze on that pan, it's wicked.