March 09

Chicken Puttanesca

So pretty much the best thing ever has been going on here in Tulsa…spring. One of the things I hated about LA was that there were never any seasons. Yes having it be 70 and sunny every day is a great thing, super conducive to an outdoors lifestyle, etc — but you completely miss out on the turn of the seasons, the different fashions and customs that go with each season and everything like that. So sue me because I want to wear a trench and some Hunter rain boots. Just let this girl live!!! I know in 3 years I’ll probably hate the seasons like everyone else, so let me live in my idealism while I still can.

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This sister loves spring time

We allegedly had “the most mild winter ever”. Here I am just thinking all the complaining about the winter is just people being whiny. If that was “winter” then I am totally down with winter!! That’s all I know.

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But anyways, people are getting mad at me when I say spring is here. Literally every time I say it someone corrects me and is like “please don’t say that, we will get 15 inches of snow in March.” Now I don’t want to jinx it or anything, but it has been above 70 degrees for like two weeks. We’re having some summery thunderstorms this week, and Monday’s forecast says EIGHTY DEGREES!!! I think we’re there. I think this is it. HI SPRINGGGG

Can you tell I’m excited about spring?

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What we should all really be excited about is this chicken puttanesca dish. Chicken Puttanesca is a traditional Italian dish – I spiced this one up a bit, took out the pasta (of course), and I have to say that this is DEFINITELY going to be a staple in our household from now on. It’s spicy, easy to prepare and tastes even better for leftovers the next day!

CHICKEN PUTTANESCA

INGREDIENTS:

3 medium sized boneless skinless chicken breasts

1 cup sliced mushrooms

2 red bell peppers, sliced

5 cloves garlic, minced

1/2 red onion, thinly sliced into half moons

1 small can black olives, sliced

1 head of cauliflower, riced (did you know you can buy cauliflower already riced at Trader Joe’s now? #LIFECHANGE)

1 jar of tomato puttanesca sauce (should be easy to find with the other tomato sauces)

1T fresh rosemary, chopped

2 tsp dried oregano

2 tsp red chili flakes

2 tsp garlic powder

1/2 tsp dried thyme

sea salt + pepper to taste

Fresh basil for garnish

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DIRECTIONS:

  1. Cut the chicken breasts into small chunks or strips, trying to keep them uniform in size.
  2. Heat up some cooking fat (butter, olive oil, coconut oil, etc) in a large skillet over medium-high heat. Once the pan is hot, add the chicken and some salt and pepper to taste.
  3. Once the chicken is browned on all sides (about 8-10 minutes),  add the sliced mushrooms, garlic, onion, and bell peppers to the pan.  Stir well and combine until the onion is soft, 6-7 minutes.

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    Highly recommend chopping your veggies ahead of time – come dinner time, it’s a snap!

  4. Add the cauliflower rice, and stir well. This may make your pan very full, but the cauliflower will cook down. Cook for 4-5 minutes.
  5. Add the jar of sauce, olives and spices, and stir well.
  6. Cover the skillet, and let it simmer over medium-low heat for 20 minutes, or until chicken is cooked all the way through and veggies are fork tender. FullSizeRender-195
  7. Top with lots of fresh basil for garnish!

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