|Good Sized Non-Stick Skillet|
Do not get locked into to this as a recipe. I find some of my favorite meals on the road are from experimentation. You could add cilantro and some salsa for a GREAT Mexican version. The sky's the limit here. If it tastes good, you've done it right! At this point the water should be at a full boil. Dump in the pasta slowly and give it a stir. Let it come back to a boil as you gently stir your chicken mixture. Get a serving
|Freeze Dried garlic|
Put a colander in the sink (or outside if your going to dump the water outside and that's OK where you are). Fill the colander with the frozen peas from the bag. Once the pasta has reached your desired doneness level. (Check this by tasting it! But let it cool off first. I know it hurts when you don't) Shut off the burner and dump the boiling water and pasta over the peas in the colander. Presto! They're cooked to perfection. Give the colander a shake and put some butter/margarine in the bottom of the still hot pasta pot. I usually use about 3 tablespoons for a full pound of pasta.
Dump the Peas and pasta from the colander over the butter/margarine and stir until melted and coated. Turn off the burner under the chicken mixture. Dump that over the pasta and stir to combine all the ingredients. You could also serve the pasta onto a plate and place the chicken mixture on top. Better presentation that way. But I'm looking to EAT not LOOK! Add some grated Parmesan cheese over the mix and eat!
You can feel free to substitute almost anything here. Sausage, cut up or crumbled for the chicken. Almost any vegetables for the peppers and mushrooms. Most frozen vegetables will defrost and cook through with the boiling water trick.
As you can see, it's easy to make a variety of meals from this basic technique. This same theory can apply to breakfast...I covered that in another article. It's not difficult, no fancy culinary skills needed. But, believe me, it sure tastes good!
Be Seeing You...Down The Road,
Rich "The Wanderman"