Thursday 9 July
Remember Monday's roast
chicken? Picked the tasty bits off
whatever was left of the carcass, and used them to make this quick off-the-cuff
pasta.
Its sauce began with yellow bell
peppers sautéed in olive oil, to which we added the paltry remainer of the soffritto we made a full week ago, and
the last of the sugar-snap peas (in pod or out, depending on condition). Also stirred in a handful of chopped fresh
sage from the garden to wilt a bit.
When all that was tender, we
poured in all the cream we had left (about a third of a cup) and the chicken,
and finally tossed in the boiled rotini.
Is there such a thing as Italian chicken à la King? There would have been, had we had any mushrooms.
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