Dear Everyone Who’s on the Fence about Substituting Greek Yogurt for Sour Cream,
Do it. It’s tangy and thick and creamy. It will make your tacos taste better and our waistline a little happier. And all that protein with no fat! Veggie taco salads will be just that much more filling.
This isn’t chicken cacciatore. It’s loosely based on The Pioneer Woman’s Chicken Cacciatore.
Dinner is served.
I’m still broke as a joke and I decided to make dinner with what I had on hand. Maybe someday I’ll have money, but it’s not going to be any time soon. I have too many expensive things to do. (Therapy, yoga classes, zip lining, beer drinking, rent, bills, taxes, pre-wedding massages with my darling to-be-Mrs. sister, etc.)
Does anyone else agree that summer is more expensive than Christmas/the holiday season? I mean, I can get away with making cinnamon rolls as gifts for Christmas and everyone loves me. Summer has so many fun activities and they all seem to cost money.
Here’s what I used:
- 1 lb whole wheat spaghetti
- 1 1/2 lbs thinly sliced chicken breast
- salt & pepper
- a healthy spray of olive oil Pam
- 1 medium-large onion , halved and sliced
- 2 roasted red peppers (from a jar)
- 4 cloves garlic, diced
- 1/2 teaspoon thyme
- 1/4 teaspoon smoked paprika
- red pepper flakes, to taste (optional)
- 3/4 cups chicken broth (I made mine from “better than bouillon”
- 1 can (28 oz) crushed tomatoes
- mozzarella or parmesan cheese for serving
I also had pepperoncini in my mix, but I didn’t like it. I think next time I’ll add olives (and mushrooms) because that would taste better. Much better.
Just…. don’t use pepperoncini. They taste bitter. Not a good bitter like an IPA.
Triple Mango IPA from Troegs. It packs a punch.
A delicious punch.
Just bitter, like the tears of the divorced or losing political candidates.
What I did:
- Preheat the oven to 375*F.
- Heat oil to medium-high in a large oven proof skillet. Salt and pepper the chicken liberally. Fry the chicken in the skillet in batches until all chicken is just cooked through. Remove to a plate.
- Add onion, red pepper and garlic (and olives and mushrooms, if you’re using them) to the skillet. Cook for about one minute. Add the thyme, smoked paprika and red pepper. Stir.
- Add the chicken broth and deglaze the skillet. Add the tomatoes. Bring to a boil for a minute.
- Add the chicken to the mix but do not submerge, you want some of the chicken peaking out. Cover the skillet with a lid or foil and move to the heated oven.
- Bake for 25 minutes, removing the foil when you have 15-10 minutes left on the timer. In the meantime, bring a pot of water to boil and cook the noodles according to package directions.
- Drain the noodles and place in a serving bowl. Remove the chicken mixture from the oven and place chicken on top of noodles. Using a slotted spoon, remove the tomato mixture from skillet and place on top of chicken.
- Place the skillet back onto a burner and boil until juices are thickened, about 5-10 minutes, then pour this over everything.
- Serve with bread or a salad… and cheese.