I really think everyone needs a day off from work while their family is out of the house.Â I think mothers around the world would rejoice in this idea.Â You could clean the house…..and it would stay clean for a few hours.Â You could catch up with laundry.Â You could pay the bills.Â You could take a nap.Â You could plan for the week ahead.Â Life has not given me that luxury and it has caused great havoc in our family.Â The last two nights I have arrived home late to find supper that I had planned eaten….all of it.Â This is what happens when you have three boys.Â You have to claim your stake in the food the minute it hits the table.Â I have seen my children lick a piece of pizza laying claim to that slice of pizza.Â Yes, I know gross but it worked!
Today I get to breathe and have that day to catch up, before the kids are out of school for the rest of the week.Â So today I must plan, today I must clean, today I will go to the grocery store for more than 5 items.
Husband has been the chef the last two nights and he has done a great job.Â Last night I left him the recipe on One Note and he made it and even put the leftovers in portion sized containers for the next day.Â I know…..I married a great man!Â The pasta was yummy and was a new one to our family so I wanted to share it with you.Â Needless to say, I forgot to buy mushrooms which at least one child would have eaten.Â The nice thing with this meal and fussy eaters are the olives and artichoke hearts are big enough to pick around.Â Never fail the middle fussiest eater had chicken with Alfredo sauce that hubby made from scratch using Buttermilk…..which then said child said it tasted like butter noodles with chicken.Â Hubby gets points for trying.Â Fussiest child will get the payback of someday having a fussier child then he ever was.Â Moms know that is how the world works, because God does have a sense a humor!
Merlot Chicken with Artichokes and Mushrooms
recipe by Dinners for a Year and Beyond
4 boneless, skinless chicken breasts – about 2 – 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste
1 pound of spaghetti, cooked and drained
Parmesan cheese, shredded, for serving
Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.
In the same pan, add another tablespoon of olive oil and saute the onion for 4 – 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 – 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 – 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.
Serve with hot spaghetti and a sprinkle of Parmesan cheese.