So we all know I haven't been taking pictures.. you are going to have to deal with it again.. its been a rough week.. but that isn't for here really.. this is for tonight's dinner... mmmmmm..... Chicken and Pasta... its pretty easy... so I will just get into it...
2 boneless skinless chicken breasts cut into bite sized pieces
Italian spices of choice (I used those Mc cormic grinders for Italian seasoning and garlic salt for the chicken and then dried basil parsley and oregano)
2 cans diced tomatoes (I used hunts)
1 can chicken broth (cottage inn roasted garlic flavor)
4 cloves garlic chopped
1 small onion chopped
7ish tbls olive oil
Once you cut the chicken put a decent amount of the grinders on it and mix it all up. Heat your pan (going to need a good sized one), once it's hot add the oil. Once the oil is hot add the chicken, stirring till its mostly cooked (about 5 to 7 mins). Add the chopped onion and garlic, cooking till the chicken is no longer pink. Add the flour stirring it into the oil and cook for a few mins. Now pour in the chicken broth stirring well to get a gravy like texture. Cook for 1 to 2 mins before adding the 2 cans of tomatoes. Stir it all up well, and add the basil, parsley, and oregano (unless you like other spices in your tomato sauce, then have at it!). Cook covered on low-med low for about 10 mins. Of course you should be cooking the pasta now while the sauce is going on. I used 2 lbs of linguine. When the pasta is done turn off the sauce, and drain pasta. I tossed ours with a bit of butter to stop the sticking (and the kids like it plain like that sometimes). Serve it up with cheese or not. I find this is like a creamy tomato sauce without the milk. It comes out great and is QUICK. I haven't done it with out the chicken. I do assume that you can cut it in half. I make enough to have left overs tho. This EASILY feeds the 4 of us. YUM!! Garlic bread would have been good too.. but when isn't it?