Monday, September 28, 2009
It was a rainy weekend. Now, I have no cause to whine; it was much rainier in the Southeast. Still, I find it hard to get motivated for much of anything when the world beyond my windows is gray, and there's water bouncing off my windows. And when it's damp and cool, well, I just want to take an example from bears and hibernate.
This dinner is a good reason to come out of hibernation for an hour or 2. It's colorful and flavorful, it's easy to cook, and can be done on the stovetop for those of you lucky enough to still have warm weather, and in the oven for the rest of us.
(Small Family Version)
2 pounds boneless, skinless chicken (I use thighs)
1 onion, minced
1 to 2 tsp garlic powder
small amount of salt (less than you'd normally use)
1 chicken bouillon cube
1/2 cup cold water
3 tbsp cornstarch
1 pound whole green beans
1 can (28 ounce can) diced tomatoes
1 pound angel hair
Sprinkle the chicken with the garlic powder and salt, and cook it with the onion in a skillet or in the oven, until nearly done. Pour the pan drippings into a sauce pan (or remove the chicken from the skillet for a few minutes) and add the chicken bouillon cube and enough water to make 2 cups liquid; heat to a boil. Whisk the cornstarch into the 1/2 cup cold water, and add to the pan juices after they come to a boil. Whisk and cook until the sauce thickens. Stir the green beans in with the chicken, top with half the can of diced tomatoes, and pour the sauce over the top. Note that the sauce will be exceptionally thick; juice from the beans and tomato will thin it. Cook the chicken about 10 minutes more. Meanwhile, cook the angel hair; drain, add the other half of the can of tomatoes, 1 cup milk, 1/4 cup chopped parsley (fresh or dried) and 1/4 cup parmesan to the angel hair. Serve with the chicken.
I'd love to say I named this in honor of Pam in Chattanooga, whose dishes are named with a basic ingredient list, but my kids named it 20 years ago. Sometimes simplest names are best, as are simplest dinners. And Paula, use your GF pasta, and your baby will enjoy this, too!