Trust y'all are fantastic. So January has gone into the history books and we all get a fresh start with February abi? Let's all make it count as life as we know it can be gone in an instant.
Ok on to food💃💃💃💃💃. Hunger as usual propels me to cook and the quicker it's ready the faster I can eat it all up yum yum yum.
So I had spinach tagliatelle pasta and boneless chicken breast perhaps one pot cooking coming up abi? Tee hee hee.
With pasta one can't really do one pot as the pasta will definitely turn to mush. So I cut up chicken in to cubes, seasoned with turmeric, sweet basil, mint, dry yellow paper and pink Himalayan salt. I let that sit for a bit while I roughly chop up peppers(tatashe), tomatoes, onions, garlic, ginger and scotch bonnets( ata rodo) in a small food processor.
I put on water to boil for the pasta and salt it just as it comes up to a boil, place the pasta in the boiling water for 3minutes(use a timer o no guessing here o ehen). Drain immediately and set aside.
I used a bit of coconut oil and butter( butter is good for you that's my story and I'm sticking with it!) to kind of brown the chicken cubes for about 3-5 minutes as I wanted them juicy not dry.
Took out the chicken cubes and set aside and poured my pepper mix into the butter and coconut oil mix and cooked for 15-20minutes.
Taste for readiness and then toss your pasta in the sauce for just over a minute. Turn of your burner and serve.
I garnished with hard boiled eggs. Aside from the Very spicy peppery nature of this particular dish( I love pepper but I didn't quite mean it like that😃😃🙈) it was quite yummy. I had the left overs the following day with cheddar cheese and leeks(no photo as I didn't like how it looked warmed up, it tastes awesome sha. 😃😃😃
Write you soon😘
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