flour tortillas (I used 9, but depends on the size of them, I suppose)
Let’s start with the rub. Zest the shit outta a lime into a bowl:
Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.
Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat. While that’s heating up, mix together your rub and smother those chicken breasts. I mean, COVER them with the entirety of the contents of the bowl. Add to the skillet.
Can we all agree that things made in one pot are wonderful? Great. Let’s make some chicken alfredo together, shall we?
Chicken Alfredo Bowties
bowtie pasta (any pasta is a okay!)
3 chicken breasts
butter (2-3 tablespoons total)
3 cloves of garlic, chopped
3/4 cup white wine
1/2 cup half and half
3 tbsp cream
1 cup grated/shaved parmesan cheese
parsley for garnish
Start off boiling the water for your pasta. Cook per the package and set aside. I of course didn’t take any pictures because I’m a nit-wit. But I think y’all get the point of boiling water for pasta and cooking said pasta. We’re all grown ups here (I hope).
In the mean time, melt some butter over medium heat, salt and pepper your chicken and the chicken to the pan.
Let ’em get nice and golden brown.
Pull them out and set aside. Add the rest of the butter (1-2 tbsp) to the pan, then toss in your garlic.
Here’s some of the amazeballz things I’ve been eating/drinking this summer:
1. This photo is reaaaally old but brunch here was amazing and The General Muir (http://www.thegeneralmuir.com/) is my oldest friend and future chef business partner’s favorite place to eat in Atlanta. Highly recommended.
The Avenue A open faced bagel: nova, schmear, avocado, grapefruit, cucumber, onion.
2. While in sunny SAN DIEGO for the 4th of July, I had lunch with my lovely mother at Prep Kitchen (http://www.prepkitchen.com/) in Little Italy: to start, probably one of my favorite cocktails to date, London’s Burning. Gin, jalapeño, avocado and lime.
Followed up by a cold corn puree soup:
And mussels with garlic, white wine, cream and fries:
Dutch ovens are probably my favorite cooking vessel. You can do pretty much anything in them. My mom recently bought me this giant Le Creuset pot and I want to marry it. For real.
Isn’t she gorgeous?! (THANKS MOM)
We’re going to do everything involved for this dish in this beautiful piece of cast-iron wonderfulness. Although i guess you could cook the pasta in a different pot but I’m feeling lazy about cleaning and ONE POT YOU GUYS.
One-Pot Cheesy Chicken Pasta
1 box bowtie pasta
2-3 chicken breasts (sliced or diced)
1 onion, diced
3 cloves garlic, minced
1/2 cup white wine (or chicken/vegetable stock)
2 cans whole tomatoes (or you can use marinara sauce for a faster result)