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Begin by draining the can/jar of mushrooms...
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Remove the lid from the can of tomato sauce & from the can of diced tomatoes:
I always rinse the top of the can prior to opening & then dry off (it's cleaner);
And then I rinse & dry my can opener.
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Now, rinse the green pepper under lukewarm water (remove any sticker & make sure YOUR hands are dry!)
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Place one of the plastic bags inside the other & set in your sink...
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Using the paring knife & cutting board, slice off the top off the green pepper (approx. ½ inch)
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'Gut' out the insides into the bag & peel away the inner 'cheeks' (and throw away), rinse to remove seeds
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Trim off the stem & throw away...cut the 'top' into small squares
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Be sure to also throw away any part that is white (less flavor, tougher to cook down, etc.)
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Julienne the pepper by slicing into long strips & cross-cut each of those strips into small squares
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Place onto a paper towel and put off to the side for now...
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Next, place the onion on its side onto the cutting board & cut off both ends (to be thrown away); be generous!
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Using your hands, peel off the entire outer layer (or outer 2 layers, depending on flakiness) & throw away
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Place the onion on its side & slice in half...
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For each "half" slice into 8ths (Think: Cut North-->South, East-->West, NW-->SE, SW-->NE)
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Try to separate the layers (using your hands) onto a paper towel and move to the side for now...
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The chicken should already be thawed (or at least unfrozen your refrigerator):
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When removing from its container, drain excess fluid directly into the drain of your sink;
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Be sure to throw away the container into the plastic bags (after placing chicken onto cutting board)
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Trim off any and all fat & cut into small chunks...
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Place into a sandwich bag & now thoroughly wash the knife & cutting board, dry & put away!
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(The 2 plastic bags can be tied & thrown away), make sure to wash your hands!
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Mix the flour, salt, & black pepper w/the chicken in the bag...
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Fill one of the pots more than ½ full but less than ¾ full of water (approx. 3/5 to 2/3)
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Place on a large burner on the stove and turn the heat on high...
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You may add a little additional salt to shorten the boiling time, but never any oil:
Adding oil to the water is either a waste (it will just be drained later), or,
If any does stick to the pasta, it will prevent the sauce from clinging!
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Next, heat 2 tablespoons of the olive oil in the other pot on medium high:
Be sure to also place on a large burner & spread the oil around by tilting the pot.
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Add the coated chicken from the bag and stir for 5-10 minutes...
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Remove chicken to one of the 2 serving bowls (this will be temporary...)
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The water in the other pot should be boiling: Add the pasta (spaghetti?) and turn heat down to medium...
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Add 1 tablespoon of olive oil into the (now) empty pot and turn heat on medium-high...
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Add the mushrooms, chopped onion, and sliced bell pepper and stir for at least 5 minutes...
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Don't forget to keep stirring the pasta!
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Add all spices to the vegetables in the pot as well as the diced tomatoes & tomato sauce...
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Stir well & return the chicken to this pot, turn the heat to medium low & cover w/lid...
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When the pasta is 'al dente' go ahead & turn the heat off, drain (using strainer or colander):
Be sure to place this pot of pasta onto a burner that is NOT hot & cover w/lid...
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Stir the sauce one final time, turn the heat off, and prepare both bowls for serving...
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