Lazy Cook

I was talking to a friend tonight while preparing one of my 

all time staple meals.

Meals that I can eat all week long, cooking just once,

or freezing 2/3 of it and having one meal that night

and lunch the next day out of 1/3 of pan.

She said "oh send me the recipe."

I said "No recipe but I'll add to my blog so you can always find."

She doesn't bookmark or pin or anything like that.

Along with a pkg of tenderloins that I had already 

started to prepare before getting phone.

So I cut the chicken about 2 1/2 lbs into bite size pieces 

and I always remove the sinew part.

Simmer on low-med  the entire box of broth  32 oz along with a generous

helping of SPIKE. It has a pretty high salt content,  

so be forewarned if that is a problem for you.

(I see on line you can get unsalted)

When about halfway done maybe 8-10 minutes?

I add in sun dried tomatoes in oil from jar. These were halves, 

so I cut up into smaller bites- I used maybe 2/3 of jar. 

I just pull from jar with whatever oil sticks to them 

Continue to cook until chicken is correct temp

DO NOT over cook- rubber chicken sucks

Meanwhile have your farfalle going.

 I cook the entire box but don't use it all in this dish. 

I save some for

pasta later in the week. I saved this much. Maybe 1/3 of box?

Undercook slightly barely al dente as it will soak up juices. 

When chicken is done add broccoli to pan.

I usually cut and steam larger broccoli tops.

I already had some small steam in bag broccoli

 

and used that, but it

pretty much fell apart tonight. 

I won't use that again. Fresh is better anyway.

Add your pasta into pan

and lots of parm in the pan or on top of serving- or both.

You're done

I've substituted jarred red peppers if I don't have sundried

and asparagus for broccoli.

I even did a mushroom substitute in veg broth

 with fresh peas and added cream.

Use your own spices instead of spike

Whatever you happen to have.

Cooking for one means I prefer one big dish that 

goes a long way and is easy and cheap.

Tonights pan yielded a large helping with another 2 helpings

for tomorrow. I froze two large freezer containers

and have another large bowl of farfalle for pasta later this weekend. 

20 minutes start to finish

When I made for kids I added a salad and

good toasted artisan bread to sop up juices. 

As you store in fridge the pasta will soak up juices so you can add

a little broth to loosen it all up if needed.

Definitely not cookbook worthy but I like it.

Z