Have new kitchen, will cook.
There is nothing like a new kitchen to get you out of the cooking rut. I’ve always loved to cook but for the past year, I’ve had to drag myself to the kitchen. I don’t know what the problem was but I believe I found a solution!
A new kitchen!
We just moved and I love, love the new space. The best part about it is that there are tons of cabinets! This makes it so easy to get to the things you need to cook. No digging or unstacking required. Makes putting up clean dishes a breeze as well.
So, hopefully now I can get back to the business of cooking and blogging about it.
Recipe #2 cooked in new kitchen is as follows:
- 1 lb chicken breast, cut into 1 inch cubes
- 2 tablespoons oil
- 1 packet of taco seasoning, divided
- 1 medium yellow or sweet onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped (I used red and yellow because my husband doesn’t like green)
- 4 cloves garlic, minced (jar kind is fine)
- 2 cups chicken broth
- 1/2 heavy cream
- 1 can Rotel tomatoes (mild for less heat)
- 8 oz of bowtie pasta
- 1/2 teaspoon salt
- sour cream
- cilantro (optional, didn’t have any but wish I had)
Season chicken with half of the taco seasoning. Heat 1 tablespoon of oil in large skillet over medium high heat and cook chicken until cooked through (approx 8-9 mins). Remove from pan.
While chicken cooks, season chopped veggies with the remaining half of taco seasoning. After removing chicken, add the other tablespoon of oil to skillet, followed by the vegetables. Cook, stirring occasionally until they are slightly charred then add in the minced garlic and stir for around 30 seconds. Once done, remove and add to chicken.
In the same skillet add the broth, cream, rotel, salt and pasta, scraping the browned bits off bottom of skillet. Bring to a boil, cover and reduced to medium. Cook for 15 minutes or until liquid is absorbed. Finally, add chicken and veggies back to skillet and warm through.
Serve with a dollop of sour cream and sprinkled with chopped cilantro.