It has been a really long time since I have posted. I didn’t intend for that to happen but several factors simply robbed me of all spare time. Namely two things called “work” and “holidays”. There were other factors and interferences which simply added up to a daily time shortage of my day, but to arrest the two primary suspects, work and holidays are the wicked co-conspirators. Guilty as charged! Do yourself a favor and avoid 16 hour work days at all costs or it’ll cost you more than you may be able to afford.
My absence however, doesn’t mean I haven’t been cooking or found a little time here and there for the blog. Au contraire, I have made some amazing dishes that I hope to make again and get posted. Some easy, some not. (The eclairs with chocolate pastry cream are worth the effort).
In the stolen moments here and there I redesigned the blog, again, which I will post about later. Basically it was time to throw away cute and grow up the Dish. It’s more me. After more than two months, I just missed my blog. It is a creative outlet to express multiple facets of myself and I simply needed to reconnect. This Sunday I had just enough remaining light fading through the window to snap some pictures of a yummy dish. Which brings us back to, doe a dear, or more so this recipe.
One of my loyal readers and friends, Heather Robelet, has stuck with the blog through feast or post famine. Being a recent graduate of LSU (Congrats Heather!) she understands all to well the thief work can be and hung around, knowing my posts would resume again.
She recently answered in response to my question, what would she like to see more of here on the Dish. Without hesitation she said, more quick night meals and of course desserts.
So, this dish is for Heather, my loyal Louisiana blog reader and friend. I threw things together, after gaining inspiration from several different things around the web. You don’t even need a recipe, just a good sense of taste, a well stocked spice cabinet and about 30 minutes. This is easy enough, even my boy Captain America could make it and he’s no cook.
Missed you all so much. Bon appetite.
Tara
- 1 lb chicken breast, cubed
- 8 oz long pasta (spaghetti, linguini etc..)
- 2 tablespoons olive oil & 1 tablespoon unsalted butter
- 1 8oz can Southwest diced tomatoes
- ½ cup black beans
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 bell pepper, sliced and quartered
- 2 tablespoons cajun spice
- 1 tablespoon ground cumin
- 1 cup broth
- 1 cup heavy cream
- 1½ tablespoons flour
- 1 tablespoon butter
- Cook pasta to al dente (just a little snap to the bite).
- In a large skillet or dutch oven, add oil and butter; heat on medium.
- Add chicken and sprinkle with ½ of the spice.
- Brown chicken on all sides, 5-7 minutes each side. remove from pan and set aside.
- Add garlic, onion and pepper too pan with a dash of olive oil and saute 3 minutes.
- Drop in butter and melt, then add flour. stir to create a roux.
- Pour in broth and cream, bring to a boil.
- Incorporate tomatoes, beans and remaining spice.Top with chicken and cook until reduced slightly. Add salt, pepper and additional spice as desired.
- Pour over pasta, mix thoroughly to combine and serve.
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