Death by Parking Lot
Hi friends. How’s it going? It’s freezing here, unseasonably cold. I had a near death experience in the grocery store parking lot on Monday. The lot tromps bumper cars. No sir, your F-150 will not fit into the spot fit for a Smart. You’re not fooling anyone, Frankie McNotpregnant … are you sure you belong in the Parking for Expecting Mothers? Just because there was a Pregnant Man on Oprah doesn’t mean it was you.
Needless to say, the parking situation made me very angry. I envisioned the headlines “Death by Parking Lot: Woman Goes Monster Truck Rally on Grocery Store Patrons.” I’m OK now. Despite the twitching and impulsive urge to eat carbs, I will be OK.
I did manage to purchase everything on my list, except marsala. That wasn’t on my list. It should have been. It would have really helped me go moving sidewalk on the pasta below. The mustard made this pop. The wine added a hint of purple. The cream cheese supplemented its silkiness, and who can oppose chicken and mushrooms?
All in favor? Aye.
Adapted from Giada’s Family Dinners
I have been wanting to make this dish and couldn’t wait any longer so I just used what I had on hand. Although it turned out purple, it was succulent and full of flavor.
- 3 chicken breasts
- Salt and pepper
- 2 tablespoons of olive oil
- 3 tablespoons of butter
- ½ chopped yellow onion
- 8 oz of mushrooms
- 1 tablespoon of minced garlic
- ½ cup of dry red wine (Giada obvio uses marsala)
- 4 oz of lowfat cream cheese (Giada uses mascarpone)
- 1 tablespoon of Dijon mustard
- 3 teaspoons of parsley (G uses fresh)
- 8-10 ounces of wheat spaghetti
Sprinkle the chicken with salt and pepper. Heat oil in a large skillet on high heat. Add the chicken and cook about 4 minutes on each side. Set aside. Don’t overcook chicken because you’ll be cooking it again with the sauce.
While the chicken cools, melt 2 tablespoons of butter in the same skillet over medium heat. Add the onion and sauté for about two minutes. Add the mushrooms and garlic and sauté for 10 minutes. Add the wine and simmer until it is reduced for about four minutes. Stir in the cream cheese and mustard. Cut the chicken breasts into 1/3 inch slices. Return the chicken and any accumulated juices to the skillet. Simmer on medium–low until sauce thickens slightly.
Boil a large pot of water. Add spaghetti and cook for 8-10 minutes. Drain and toss with remaining butter and parsley. Serve sauce over the noodles.