I spent 20 minutes organizing my spice cupboard last night. I plan on sorting my pots and pans tonight, and maybe even the pantry, if I have time.
This urge to clean and organize is always with me, but every now and then it gets overwhelming and I go on a cleaning/tossing/sorting binge. It usually happens after the holidays, at the start of summer vacation and before a new school year begins.
Maybe, on a subconscious level, I know life is going to get busy and I feel I’ll be able to cope better with everything in its proper place.
Or maybe I just like to clean.
Either way, I’m coming across food items I didn’t know I had (and several still boxed appliances I forgot about, too). I used the jar of sun-dried tomatoes in last night’s dinner: Mediterranean Smothered Chicken from Iowa Girl Eats. Yum, yum, yum!
- 4 small chicken breasts
- Extra virgin olive oil
- Garlic salt
- Angel hair pasta, 8 ounces
- 2 tablespoons extra virgin olive oil
- 2 large shallots, chopped
- 3 garlic cloves, minced
- Salt & pepper
- 1 cup marinated roasted tomatoes, chopped (I substituted sun-dried tomatoes)
- 1 can quartered artichoke hearts, drained
- 2 tablespoons capers
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- 1/4 cup half & half
- Juice from 1/2 lemon
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil
Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.