So, on Monday I played a sport! That’s right, Nikki, who is in no way sporty played a TEAM sport. Toby and I went to go play a game of Tag Rugby. His office started a Co-Ed team. Normally they play on Wednesdays when I’m doing therapy, but they had a rescheduled game on Monday evening. They were short on girls, so I filled in. It was basically like tag football, the only differences is you can only pass backwards, not forwards; and to score you have to cross into the end-zone and press the ball to the ground to score. It was pretty fun! I was NOT good, but I did pull one persons flag, and I almost scored! ha ha. Unfortunately though, Toby fell down at one point, and a guy from the other team stepped on his finger. The result…?
Toby broke his finger…
So, we were going to go to the gym tonight together, but that didn’t happen, ha ha. I did however make a fantastic meal I wanted to share with you guys!!
Original Recipe found at Pioneer Woman
- 1 pound Pasta Or Egg Noodles
- 8 Boneless Chicken Breasts
- Salt And Freshly Ground Black Pepper, To Taste
- 1/2 cup All-purpose Flour
- 4 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Halved And Sliced
- 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
- 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
- 5 cloves Garlic, Diced
- 12 ounces, weight Mushrooms (white Or Crimini), Sliced (I left this out)
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Kosher Salt
- 1 cup Dry White Wine
- 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Preheat Oven to 350 Degrees (F) or 175 Degrees (C)
Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms (if you decide to use them) and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, without totally submerging the chicken.
Place lid on the pot and put it into the oven for 45 minutes. While it cooks in the oven, cook the pasta as directed on the package. After 45, go back to remove lid of your pot, and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes (I accidentally forgot to do this last part for the recipe… but will do next time! oops! ha ha)
Hope you enjoy the recipe! It was quite tasty to eat! This weekend I’m taking a two hour mexican cooking class, I’m soooo soo sooo excited! I’m doing it with a group of ladies, so if I’m able I’ll try to take some photos!
Everyone have a Terrific Tuesday! 🙂