Cooking up a Storm

I am getting settled into my new rental. Still have a ton of boxes to Unpack. But at least I don't have half my stuff in storage. It is all here. That is both good and bad. Good because it saves money, bad because my dining room is nothing but boxes right now. I see several yard sales and a big trip to Goodwill in my near future.

But while my kitchen is small, though bigger than my last place in Virginia, I am finding I have more room and am truly enjoying cooking again. I have come up with some fabulous dishes lately. Most recent was a terrific Chicken over noodles that I made a few nights ago. The dish was similar to a Chicken Marsala, but with my own twist.

Chicken Rosy:

Ingredients:
3 Boneless Chicken Breasts, Cut into 1" pieces
1/4 cup whole wheat flour
1/4 cup Coconut Flour
1/2 cup Panko Breadcrumbs
1 Tbsp Paprika
1 Tbsp Pampered Chef Garlic and Herb Rub
Olive Oil
2 cans Petite Diced Tomatoes
16 oz Sliced Baby Bella Mushrooms
16 oz bag frozen peas
2 Tbsp Pesto

Boiling Water
Egg Noodles
2 Tbsp Pesto



I took 3 boneless chicken breasts and cut up into about 1" chunks....

In a Ziploc bag I mixed 1/4 cup whole wheat flour, 1/4 cup Coconut Flour and 1/2 cup of Panko Breadcrumbs. I added 1 tbsp. of Paprika, 1 Tbsp of Pampered Chef Garlic and Herb Rub, shake well to mix.

I put the cut chicken into the bag and shook well to coat all the chicken.

In a large skillet (Or RockCrok Everyday Pan https://www.pamperedchef.com/pws/roseross/shop/Cookware/Cookware/Rockcrok+Everyday+Pan/3139 )
coat bottom of pan with 3 Tbsp of Olive Oil and heat over medium heat, add chicken and sear for about 3 minutes each side. (I did this in 3 steps so I didn't over crowd the chicken.) I removed to a bowl and let sit while I added another 2 Tbsp of Oil and added 16 oz of Sliced Baby Bella Mushrooms and cooked for 4 minutes before I added a 1/4 cup of white wine to them. I then added 2 cans of petite Diced tomatoes, 2 Tbsp of Pesto and stirred. when the mix starts to lightly bubble I added the chicken, and frozen peas, and covered to let cook for 10 minutes. At the 10 minute mark, I uncovered and stirred well. I then cooked another 10 minutes to allow the sauce to reduce and thicken.

I used egg noodles to serve this with. I cooked them in a separate pot during that last 10 minutes of cook time. After I drained the noodles I added a bit more fresh pesto to the noodles and tossed to coat evenly.