Tonight, I started too late to make the Black Bean Casserole I'd had on the menu. So I started defrosting some cubed chicken in hopes that inspiration would hit in five minutes or less.
Well, it did and it turned out pretty tasty. I threw in some veggies that we had lying around plus a can of Mexican tomatoes. But the wrench in all this is that I forgot to get any pasta or rice going to serve with this concoction. So what did we use? Scrambled eggs! I figured it would turn out like one of those fancy skillets at the Olive Branch... and it really did!
cubed chickensliced onions
garlic pepper & salt
rosemary (thanks for the tip, Erica!)
Cook these up until chicken is browned. Then I added:
sliced sweet peppers
snow peas
Saute these a bit, then add 1 can Mexican style diced tomatoes and a splash of lemon juice. Simmer until the liquid has reduced.
In a separate pan, scramble some eggs. I used 3 whole eggs, 2 egg whites, and a little milk. Add cooked eggs to the chicken and veggies.
I'd imagine this would be awesome with some mozzarella cheese sprinkled on top. Then again, isn't everything awesome with cheese?
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