Spice up your life

1 Aug

I had pinned the main course of tonight’s meal for quite a while before I actually decided to make it. Not sure why I waited so long but I did. It was a very easy dish to prepare. Of course I adjusted things to suit the family. Click here to see the original pin. Please note there’s a tiny box on the recipe page that says ‘click here for full recipe’ or something like that. Do that so you’ll have all the info.

I used about 4 chicken breasts, boneless skinless ones of course. I cut them up into 1 inch chunks mostly because I thought it made sense and it would cook evenly. I didn’t use 1/4 cup of oil, no where close to that in fact. I probably used about 2 tablespoons. I also adjusted the amount of crushed red pepper since we had a 10 year old at the table. She, who complains about all things spicy it seems. Anywho, I cooked my chicken all the way thru before adding the sauces. I didn’t measure the sauces either. I just poured equal amounts of both marinara and Alfredo sauce into the pan.

I used whole wheat penne pasta and once it was al dente, I tossed it in with the cooked chicken/sauce mixture. I added a sprinkle if shredded mozzarella cheese just because I think all pasta dishes should have cheese of some sort. I omitted the peas because, while I love peas, I feel very strongly about them only being in white cream sauces. So ix-nay on the auce-say. (yes I speak pig Latin). ((not really)).

The dish was great and makes a ton. My parents stopped by so they stayed for dinner and enjoyed it as well. I think you will too so make sure to check it out.

I was overly ambitious today and finally prepared a dessert I had been wanting to make for a while. Click here to check IT out.

I’m not sure I can say enough about this dessert. The most difficult thing I did while making it was taking out my kitchenaid mixer for the pudding. Seriously. The rest is gravy. Or pudding maybe I should say.

I followed the directions as written except for the ‘chill overnight’ part. I made it early in the day so I figured by 630pm it should be ready. Or close enough. It was. And boy was it good. OH. I did do one thing different. I used powdered sugar in the glaze. The recipe says ‘sugar’. I knew it needed to be smooth and I figured the granulated sugar wouldn’t breakdown enough so to be on the safe side, I went with powdered sugar. I would suggest you do the same. It turned out great.

So, do yourself a favor and check this one out too. You won’t be disappointed. But if you are, there’s probably something wrong with you.




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