EJ’s Bucatini

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Hello to you, I hope this message finds you well! How am I doing? So thoughtful of you to ask, very well, well a bit tired, but very good, work is work, but coming home and creating a delicious dinner and sharing the experience with my family is priceless. Enjoying the daily monotonous activities and not taking them for granted has been my focus. Trying to have an attitude of gratitude for the many blessings that surround me.

But let’s get on to feeding you this evening! Well, tonight I had exhausted my 2 week menu. I write out and purchase everything I am planning on making for the next 2 weeks, it makes it so much easier when I come home, as opposed to what’s for dinner? It’s also much better on the wallet to purchase what’s on my list as opposed to what’s on my stomach’s list, my stomach craves junk, bad stomach.

So this pasta could be called the Melting Pot of My Fridge Pasta, but I thought EJ’s Bucatini had a better ring. But, it literally is what I found in my fridge that I thought, prayed, hoped would come together in some sort of harmonious way. And, I liked it!

I knew I had some bucatini pasta, which I love, great texture. Next, I found some bacon, cooked it, then sautéed some chicken breast in the same pan to get a bit of that awesome smokey bacon flavor infused in my chicken. I wanted some veggies, cool, I found 4 spears of asparagus, 1/2 cup of petite frozen peas, 1/2 onion and some garlic, I can make this work. I sautéed all of that in the same pan, but added a bit of olive oil and a bit of salt and pepper, were almost home. I just need some sort of binder sauce to bring it together, but not a red sauce. So, I found a bit of white wine, some capers, butter and a bit of flour as a thickener, and mama mia, I likey.  I piled some bucatini on the plate, added the chicken, veggies, and bacon then drizzled about 2 tablespoons of my sauce over the top, added a bit of parmesan cheese and voila.  It was dang good! And this is why I love cooking, to improvise and create, it’s like art, there’s no perfect execution, it’s up to the artist and their vision or yours, it’s up to you, cook to your taste buds. YOU CAN DO IT.

Thanks so much for reading and I hope you experiment with what’s in your fridge, who knows maybe you’ll be the next Chopped Champion.

Ingredients

  • 1 lb of bucatini pasta
  • 2 chicken breasts, sautéed then cut up into bite size pieces
  • 4 strips of bacon, then chopped up after cooking
  • 5 spears of asparagus
  • 1/2 cup of petite peas, I bought frozen
  • 1/2 onion
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 cup of white wine
  • 1 tablespoon of flour
  • Salt and pepper for seasoning the chicken and veggies
  • Parmesan cheese for plating

 

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