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Sometimes we have an off day.
We are tired.
We are surrounded by BIG emotions.
We don’t see eye to eye on everything.
We get in the weeds of the wilderness of our own thoughts.
I feel compelled to encourage you today: Don’t let the MESS hinder your performance. Don’t let the stress keep you from moving forward.
If you need to take a step back, take that step.
If you need to rest, take a nap.
If you are hungry, make yourself a no fuss dinner and sip a glass of wine.
I hope this recipe nourishes your belly as well as your soul. Create space today to experience the medicinal practice of cooking…even if your son would rather have canned chili. Cheers friends!
Ingredients:
Salt to taste
1 lb dried pasta shells
2 cups frozen peas, thawed
2 cups heavy cream
6 Tablespoons unsalted butter
Freshly ground black pepper, to taste
2 teaspoons finely grated fresh lemon zest
2 cups finely grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint, optional
2 Cups shredded cooked chicken
Directions:
Bring a large pot of salted water to boil. Pour dried pasta shells into the boiling water and cook according to the box instructions. In the final minute of cooking pour the thawed, frozen peas into the pot with the pasta. When the cook time is finished, reserve a cup of the pasta water then drain the pasta and peas in a collander. Set aside.
Wipe out the same pot used to cook the pasta and peas. Place back on the stove and set heat to medium. Pour in the heavy cream and bring it to a simmer. Allow the cream to simmer for about 4 minutes or until it is slightly reduced. Then add in the butter and allow it to melt. Stir it into the cream. Season this sauce generously with pepper, salt and lemon zest, stir til it is combined. Add about 1 and ½ cup of the parmesan cheese to the sauce. Stir until the cheese melts into a smooth sauce. Add the cooked pasta and peas back into the pot with the sauce and stir until everything is enveloped in the creaminess. Stir in the cooked chicken. Continue to cook for about 2 minutes to warm everything through. Turn off the heat on the stove and serve immediately. Garnish the top of the pasta with leftover parmesan cheese, parsley and mint.
Enjoy!
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