No I promise I didn’t disappear again. LOL. Yes it’s been purty much close to a month since my last post but it’s only because I’ve been a wee bit busy.
I aged another year, at least according to the calendar but honestly what does it know? It knows nothing about me other than the day I was born, when I first walked, stood on my own, first day of school, last day of school, first kiss, first tooth, first job, first marriage, second marriage, first kid, second kid, third kid…..ok ok.. I get it, I surrender, the calendar knows me better than anyone. Whatever!
Does the calendar know my favorite ice cream? Huh? My favorite flower? Hmm? What about my ideal job, most ticklish spot, what scares me the most? Uh no, no it does not know any of these things, either did Mr. Rough Draft, so it really doesn’t know me at all. Therefore my age is arbitrary and inconsequential. I feel 25 (maybe 30) so who cares what the calendar says. Mr. Sweet Butter knows all of the important things about me so he can take the calendar and send it to the moon for all I care.
Off my soap box.
My Dad also came to visit for a week. It was the first time he’s come to visit us in Florida and the first time in our new home. We had some adventures and visited several places that were always on our “to do” list but never quite got around to. I’ll post some of those later. Just in case you’re even in the Tampa area and need ideas for what to do.
Oh and earlier this week, Homerun Kid (who will no longer be known as such) left for boot camp in the NAVY. (sniff…so proud of him).
Just so you don’t begin to worry I have gone MIA again, I promise I am still cooking and will make this one quick and easy; which is exactly how this recipe came about.
Being back to work this week, considering Dear Old Dad went home to Denver on Tuesday and nine days of work was waiting for me, I admit, I got caught up working (being the dedicated drone I am) and realized Mr. Sweet Butter was going to walk in the door after a 10 hour day to a cold, empty table.
Not being one to let him starve, I spread my arms wide, spun in circles until I was dizzy, put on my Bionic Wonder Cook apron and let inspiration fly.
I have to be honest with you here. Most of the recipes that only have one picture are the result of frantic, unplanned chaos in my kitchen. Most of the time it’s all about throwing things in a pan that just sound good together; forget measuring, forget recipes; just toss and go and hope for the best. Other times, like this one, I find a starter recipe and just wing it from there. The starter inspiration for this came from the depths of AllRecipes.com and I remodeled the heck out of it. I love spices and have been scolded on more than one occasion for the number of spices in my cabinet but tough tooties; the more the merrier.
This ended up pretty darn delicious and the best part, it was ready by the time Mr. Sweet Butter changed clothes. So have fun, throw things together, cook with chaos and wing it. You may be surprised what ends up on your table.
- 4 Chicken breasts, cubed or cut into thin strips
- 8 tablespoons Butter, unsalted
- 6 Garlic cloves, coarsely chopped
- 1 tablespoon Coriander
- 1 tablespoon Sea salt, divided in ½
- ¾ tablespoon White pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon Basil or ½ cup fresh Basil
- 1 can Artichoke hearts, quartered
- 1 large Onion, chopped
- 3 medium Tomatoes, diced OR 1 can diced tomatoes
- ¼ cup Romano cheese
- ½ cup Parmesan cheese
- 1¼ cup White cheddar, shredded
- 1 cup Heavy cream
- 2½ cups Milk
- ½ cup Plain Greek yogurt
- 1 pound Linguini pasta
- ⅓ cup flour
- Cook pasta to package directions.
- Melt ½ of the butter to a large skillet or dutch oven.
- Add chicken, coriander, ½ salt, pepper & Italian seasoning. Cook until chicken is golden brown and no longer pink inside. Remove from pan and set aside.
- Add remaining butter, onion and garlic to pan; Saute until onions are basely translucent and garlic is fragrant.
- Add flour and create a roux (add more butter if needed to combine completely).
- Add milk, cream and salt, stir until roux is incorporated and mixture is creamy.
- Add cheeses and stir until completely melted.
- Stir in artichoke, tomatoes, yogurt, basil and chicken until heated.
- Pour over pasta or stir together in a bowl.