It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red, orange, yellow and green peppers, a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few, simple, fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it’s easy, and just because it’s humble, doesn’t mean it isn’t worthy! Other than not measuring precisely, and other than adding a little glug of white wine, I followed the recipe pretty closely. Oh...and as always, in consideration of Hubs’ sensitive innards, I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier, I tossed this with orecchiette pasta and, to complete the meal, I served it with a Caesar salad.
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It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town...