Voilà, here is my new creation!
After so many (many) years of feeding a family, I can now just eye what’s around (and what isn’t) and quickly come up with dinner.
An original dish, for sure. It usually works out, though not always (like when I decided to complement some leftover onions and peppers cooked in olive oil and wine with minced fresh ginger: NOT a success).
Fischiotti (also known by other names, but this is what we always called them) is one of my favorite shapes of pasta, and they are particularly delicious what a creamy sauce. So, I looked around and gathered onions, peas, cream and some chicken breast. Jackpot!
Who doesn’t like fragrant and golden caramelized onions? Exactly. So that became my base, cooking slowly in a bit of olive oil, sizzling gently, emanating an aroma from heaven.
The chicken was added in small pieces, then my home-grown rosemary and the rest.
In no time I had a tantalizing, creamy sauce, just to be slightly enhanced by parmigiano.
So love it when I invent something successful!