Not this time.
This time I issued myself a challenge: take what food is left in my kitchen and make a meal out of it.
Turns out it wasn’t so hard, and this may just become a regular series of Cream City Cuisine recipes.
Empty Pantry Pasta
Not pictured (camera shy): chicken, pasta, cheese.
1 lb. whole wheat pasta (I had a mix of rigatoni and penne left from something or other)
1 package boneless, skinless chicken breasts (Always keep some in your freezer)
2 cups green beans (fresh is best, but use whatever frozen veg you have on hand)
1 14oz. can chicken broth (keep this stuff stocked in your pantry at all times!)
1/4 cup white wine (yep, always available in my house, pictured above: Cedar Creek White Christmas)
3 cloves garlic, minced (keep a jar of this in your fridge for faster prep)
1/2 tsp. dried thyme
1 tsp. rosemary (pictured here as 2 fresh sprigs, leaves stripped and chopped)
Shredded parmesan cheese to taste (I had Pecorino Romano, and it worked just as well)
Pour yourself a glass of wine to sip while cooking.
Cook chicken in skillet over medium high heat, 9 minutes on each side or until browned and cooked through. Dice and set aside.
Meanwhile, boil water and cook pasta until al dente (shave a few minutes off usual cook time). Drain and set aside.
In skillet, heat 1 tbsp olive oil on medium heat and stir up chicken drippings (not to be confused with chicken droppings).
Add garlic and carmelize. Pour in white wine and reduce for 1-2 minutes.
Add chicken broth, herbs, and green beans, bring to boil. Add diced chicken, heat through.
If you have room in your skillet, mix in pasta and cook until most of the liquid is absorbed. If you don’t have a large skillet, transfer chicken, beans, and sauce into pasta pot, add pasta, and cook until most of liquid is absorbed.
Serve with a light sprinkling of shredded cheese and remaining wine.