Hello sweet pea foodies!
My Wife, Kristie and I are on an “eat and cook everything we can in the house before buying more food” kick at the moment for two main reasons:
- Save money in an attempt to recover from a very expensive 2014. (I got married, Erin got married, and two of our best friends got married!)
- Try to avoid dialing the ever so friendly pizza man. Let’s be real, this should be the number one reason – they don’t call it “hot and ready” for nothin’.
So, essentially this means – throw all found ingredients in a pot and hope for the best! Fortunately for us, this one worked deliciously well! This is one of those recipes that is simple and takes less than half an hour to make. It’s a bit of a cozy day indulgence, but it is so worth it when the chill outside gets to your bones a bit more than you’d like.
2 Turkey or Chicken Breasts, chopped
½ Package of Gluten Free (Or Regular) Pasta Noodles (Penne is recommended!)
1 Large Red Pepper
1 Cup of Snap Peas
2 1/2 Cups of Milk
1 Package of Boursin Cheese (a brand of soft and delicious cheese – contains herbs and spices)
1 tbsp of Butter
1 tbsp of Olive Oil
1 tbsp of Cornstarch
Salt and Pepper to taste
Now, if I were someone who was super organized I would say something along the lines of “make sure to pull out all of your ingredients beforehand and have them ready to go to avoid wasting any time”. Sadly, I am not programmed this way and often find myself flying around the kitchen searching for the next ingredient (Can I get an Amen! If ya’ hear me on that one). For the purposes of this entry, though, we’ve laid everything out.
I will say, at least make sure you have the meat defrosted, cause’ girl, this takes a long time if you have to wait.
1. Heat up 1 tbsp of Olive Oil on medium low in a pan. Once the oil is heated, place your chopped turkey or chicken breast into the pan and sprinkle salt and pepper on the meat. Turn until the meat is a golden brown.
2. While the meat is cooking, chop your red peppers and snap peas. Once the meat has reached a nice golden brown color, throw your vegetables into the same pan and let them saute for three or four minutes.
3. Fill a medium pot with water and a pinch of salt and bring to a boil. Once the water is boiling, add the pasta. ** TIP** If you are using Gluten Free Noodles, I have found that adding a small splash of olive oil to the boiling water will help to ensure that the pasta noodles don’t stick together**
4. Turn up the heat on your pan of meat and vegetables to medium high and add two cups of milk and 1 tbsp of cornstarch.
5. Let the milk heat up a bit, not quite to a boiling point – but just about. Once your milk is heated, cut the Boursin cheese in half and add to the pan. Stir this around to make sure it is well distributed.
Add 1 tbsp of butter to the mix (this helps to smooth out the sauce so you aren’t left with a grainy consistency). Make sure the sauce is well mixed and let it cook to a boiling point (this will help thicken the sauce). Once it has started to boil, turn down the heat to medium low and cook for about 3 minutes more.
6. Strain the pasta and place onto a bowl or plate. Turn off the heat on the stove for your pasta sauce. Pour your sauce over the pasta and Bon Apetit!
Now that you are probably salivating from your sweet little mouths – go ahead and put down that phone, because this will be cooked and delivered to your mouth in less time than waiting for the pizza to arrive.
Once you’ve given this a try, take a photo and post it to your Instagram using hashtag #sweetpeasypasta – we would love to see how yours turn out!
By: Contributor Erin Bogle