You might have noticed that my activity here on the blog has decreased a little over the last couple of days. Today I am stopping by to clarify the reason (don’t worry, it’s a happy one).
In less than one week (next Wednesday!) we are expecting the arrival of a a new little person in our family. Our baby boy (OMG, I am still getting used to that). For this reason, the recent days have been gorgeous and scary and I often find myself feeling terrified and excited, all at the same time. But, truly, the place where I find myself the most is my comfy couch with all the benefits it has to offer. My energy levels and my focus have been really scarce lately so it’s more than necessary to have the TV in sight, the books right next to me and something chocolatey within my reach at all times. I really hope the energy returns soon for there are lots of ideas on my to do list, many recipes need to be made and shared with you, many crochet projects have been designed and wait for me to put them together. But I guess that all I need to do now is to wait patiently until me and my new little family adjust to our new life.
I really appreciate you dropping by and letting me share the news with you. You are and always will be the best.
Today I am stopping by to share another recipe with you. It’s a lovely pasta dish that’s very easy and quick to make. A perfect choice for a weeknight dinner. So if you are looking for a flavorful meal that is nourishing and will please the crowds, this is it. We really loved it…
3 boneless and skinless chicken breasts, cut into 1-inch (2.5 cm) squares
salt and pepper
3 tbsp olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
½ tsp dried oregano
½ tsp red pepper flakes
6 cups (1400 ml) chicken broth
14 oz (400 grams) penne
1 medium broccoli, cut into florets
1 cup (190 grams) oil-packed sun-dried tomatoes, coarsely chopped
¾ cup (170 ml) heavy cream
¾ cup (80 grams) grated Parmesan
1 tbsp lemon juice
In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the chicken, season with salt and pepper. Cook until the chicken is cooked through (about 12 minutes). Place the chicken in a bowl and set aside.
Add the remaining 1 tbsp olive oil in the skillet, add the onion, ½ tsp salt and cook until the onion softens. Then stir in the garlic, oregano, red pepper flakes and cook about 30 seconds.
Add the chicken broth, bring to a boil, then add the pasta. Cook until the liquid is very thick and syrupy (almost completely absorbed), 12 - 15 minutes, stirring occasionally.
Stir in the broccoli florets and sun-dried tomatoes, cover and cook until the broccoli is almost tender (4-5 minutes).
On medium-high heat, stir in the cream, Parmesan, chicken and allow to simmer uncovered until the chicken is heated through.
Remove the skillet from the heat, stir in the lemon juice.
The first months of a year very often bring a cold into my life. It’s not the most pleasant of the situations, but it is what it is.
This year, I was trying my best to fight the cold without pills, as naturally as possible. After searching in the deep waters of the internet a little bit, I found this lovely recipe that has been designed especially for fighting the cold or flu.
And it indeed made me feel a lot better.
The beverage is full of vitamin C, it contains raw honey with its antibacterial properties and there a few lovely spices to make you feel beautifully warm inside. It tastes very yummy as well. I highly recommend it.
In case you decide to make this lovely beverage, enjoy!