The only downside in moving to the country - aside from the ridiculously slow and limited internet options - is that with the longer commute, my dinner prep time has been drastically cut. But I am finding a way!
This quick and easy meal tasted restaurant quality if you ask me and even though, after every bite he was gulping down milk to cut the spice, Mr. Midwest even enjoyed (tolerated?) it too. I'm thankful that he will eat anything I make even though I tend to be a little more diverse in my food preferences.
The key to this meal is the sauce. A good friend and co-worker of mine did the research for me. Born and raised in Singapore, she is always on the lookout for what local gem she can find at Asian groceries and this one (pictured left) had her stamp of approval.
Since the hard part was out of the way all I had to do was cook up some chicken, make sure to use butter to get a nice browned finish, throw in some local farmer's market veggies, and boil some pasta. BAM. The purple carrots really made this dish look special. They taste about the same as orange carrots but liven up the dish. DISCLAIMER: The purple will die the chicken and pasta if stored together for leftovers resulting in some really 'interesting' looking lunch the next day. Also, you'll want to save extra sauce for the leftovers as it soaks in and gets a little dry. Adding a little bit of water before reheating can help too.
One quick meal down, and I've officially become a fan of the one-bowl-meals for weeknights.