Still on my own until tonight when James returns from Costa Rica, last night I used a single chicken breast to make a variation of this recipe from the New York Times Cooking page. The only significant change I made was that I didn't include the red and green peppers.
This was easy and relatively quick (the 30 minutes indicated on the recipe page was exactly accurate). It was filling, tasty, and also made enough for me to have the leftovers for dinner this evening.
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