The past several weeks, well 6 weeks actually have been crazy busy and the next 3 weeks will be just as bad. Because of this, I can count the number of times I have cooked on 2 hands, possibly even one.
I must admit – I’m tired of take out.
I was so very happy to have a long, low key weekend to spend with my husband and my sweet little nugget that I vowed to cook all 3 nights. A couple of the nights were easy go-to meals, like spaghetti and grilled steaks but I did work in a new recipe my dear friend Adrienne told me about on our recent girls weekend. It sounded wonderful and I could not wait to make it.
Not to mention – very easy!
Foil Packet Chicken Puttanesca
Kosher salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 15 -ounce can cherry tomatoes
1 large can marinated artichoke hearts
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley ( I used dry because that’s what I had)
This was super tasty! I would like to try it with fish as well!