With Christmas vacation travels and Nikki’s wedding fast approaching, it had been sometime since I cooked a good meal in my tiny apartment. However, hubby and I are back to the grind and I realized it was time to get my groove back too. My recent reads of Michael Pollan’s Omnivore’s Dilemma and Kristin Kimball’s The Dirty Life did not help assuage my culinary guilt.
I didn’t feel like cooking anything that required measuring, or reading, so instead I just strolled around the supermarket looking for something that could go with a box of spaghetti and a jar of sun dried tomatoes. This is what I bought:
1 can of chickpeas
fresh shaved parmesan cheese
pre-cooked chicken strips
I came home and got a large pan boiling of water for the pasta. While that heated, in a skillet I heated up some olive oil and tossed in the chicken strips. Then I added the chickpeas, mushrooms, stewed tomatoes and sun-dried tomatoes. I just kept this on low heat and kept mixing it, letting the flavors blend. Then I cooked my pasta. A few minutes before everything was done I added a lot of bean sprouts. I plated my dish with some shaved parmesan on top. Delish.