Tasty Pasta From Out Of Nowhere
I STILL haven’t gone to the store but I’m sure I can scrape together another delicious meal. Today I look in the pantry and see pene pasta…a pound of that will go a long way. I have diced tomatoes…as always until the genuine article comes from the little back yard garden. I have another leek in lieu of onion, a bag of frozen mixed vegetables, some tomato paste left from yesterday. There was also a few pieces of cooked chicken breast left over as well…maybe 4 oz. total, a little bit of half and half and a little block of parmesan cheese which I will grate at the end.
I boil the noodles in lightly salted water (1 tsp) and drain them quickly but not until they are bone dry. I place them back into the pot with a dollop of tomato paste and about one cup of cream, enough to get the noodles wet again. I’ll set this aside while I get the vegetables going. I’ve thawed the frozen ones under cold water for a few minutes and let it train. In a skillet, I get the leeks cooked in a tablespoon or so of olive oil then add the frozen veggies. I add the diced tomatoes, some garlic powder and Italian herbs…oregano, basil, thyme, and parsley, and let everything bubble a while on high until everything is nice and al dente. Then I throw the contents of the skillet back into to noodles. I find a chunk (approx 2 oz.) of pepper jack cheese in the fridge, grate that up and toss it with the pasta, then I crank up the heat again on the big pot and stir until everything is nicely blended and hot. The veggies are perfect the noodles are too, now all I do is serve it up in a bowl each one getting some diced chicken, and grate some of that lovely cheese over the top. Time to give thanks and dig in