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Well hello there folks. Thanks for stopping by today and do I ever have a wonderful creation for you!. It began with a simple pasta concoction earlier this week using my new spice crush…Urfa Biber (I haven’t yet found a local source but this company provided a very good online service – click here)…it’s a Turkish spice that offers a wonderful hit of heat without all the fire. On a 1-10 heat scale it measures in at about 4. The dish is very tasty without it but the addition adds another wonderful layer not to be missed.
My first recipe included some leftover chicken which was very good but not as WOW as I would have liked. Don’t get me wrong. The lemon, chick peas and pasta combination was really tasty but I got to thinking that it could level up a bit.
The base recipe as you will see is super easy to toss together. A couple of minutes of sauce simmering and frozen peas thrown in with the pasta cooking made it such a quick flavourful dish all on it’s own. The chicken paired so well with the lemon but what if I added some fresh seafood instead? And what if I added a crispy crusty Parmesan topping?
I tried to cut down on the number of pans used too. The sauce was made in a saucepan then set aside. In the same pot I cooked the pasta and peas, then threw the sauce back in. The same dish that housed the reserved sauce was used to toss the crumb topping. And if the pan that now holds the pasta mixture is oven proof, you’ve will have used just two cooking pots.
I also made this a third time with the Omnia stove top oven in mind which made three cooking pots but this is so worth a little extra wash-up. And if you should have leftovers, the Omnia can store them all ready for a little stove top reheating.
The results..oh my….well you will see…nom-a-nom-nummy good!
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