Pasta Tonight and Random Stuff

 Well the broken twigs and branches down from the storm have been burned, and the paddock is about dried up. The charger is dead but I spoke with the vendor, and they are going to  repair it for free, I just have to pack and ship to Tennessee. They said once they receive the turn around time is five days, so cross your fingers no one wonders off till the repair is done. Sounds like we might have a stormy week end.

The tomatoes are finally turning red (this one is actually a striped variety), and the peepers are ripe for the picking. Tonight we are having pasta, this is a easy work night recipe.I was going to use left over chicken from Monday, but we ate it all.

Pepper and tomato Pasta with Chicken

■1 box penne pasta

■about 2 lbs. chicken picked form a rotisserie chicken
■homemade seasoned salt ,Mine is from Pampered Chef
■4 Tbs. butter

■1 onion, diced

■1-2 cloves garlic, minced or crushed

■2 whole sweet bell peppers, chopped (green and yellows whats ripe, so it will be)
■1 cup chicken broth

■1 cup half & half, warmed

■1 cup Italian blend cheese, shredded

■1 cup cherry tomatoes cut in half or enough tomato chopped for 1 cup

Cook the pasta according to the package directions. Pick the chicken and chop.

While the  pasta cooks, melt 3 Tbs. of the butter in a skillet over medium heat. Add the onions and garlic and cook until soft. Add the peppers and cook until they are tender-crisp. Remove the veggies from the pan.



Add the last Tbs. butter.  Whisk in the chicken broth, then half & half. Stir in the cheese. Add 2 pinches of seasoned salt, about 1/2 tsp.



When the pasta is cooked and drained, pour the sauce into the pasta and combine. Add the tomatoes. Serve with the chicken.


Jake is looking good, I think the green pasture does the Big Boys well.
 

I worned you this was random, thouughts.