I felt like doing Italian tonight. I made a chicken pasta with a tomato mushroom pasta sauce, a three color salad made of mozzerella, tomato and basil, and some corn. I was inspired by a recipe, but couldn’t find proper ingredients so turned it into my own thang. For the sauce I used:
- 1lb can of diced Tomato with juice
- Pint Of Baby Portabello Shrooms
- 2 boneless chopped Chicken Bewbs
- 2 Tbsp Italian Flat Leaf Parsley
- 1 grated Carrot
- 1 chopped Serrano pepper
- 1 tbsp of Vietnamese Garlic Chili Sauce
- 1 tbsp of Garlic
- Salt and pepper to taste
I browned the chicken in one pan, and I placed the entire can of tomatoes and their juice, added the serrano, carrot, garlic, sauce, mushrooms and parsley and seasoned it with salt and pepper. After I finished browning the chicken I placed it in the sauce and let it simmer for about an hour with the frequent stir. You can actually eat it after half an hour, but waiting longer does make it more tender. It hit the spot! Plus I have more for later.