For a change from red meat, chargrill some thinly
sliced chicken breast instead.
Not exact matches
* what was different: no saffron, no cilantro, added 1 cubed
chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had thinly
sliced lemon wedges
instead of the recommended preserved lemons.
4 ounces linguine pasta 2 boneless, skinless
chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper
instead] 1/2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used
instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly
sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled
chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes,
sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper