The way my life is set up, without daylight savings time it is almost impossible for me to photograph recipes. I’ll save you the technical banter on how the configuration of my kitchen thwarts my efforts at food photography because the good light often occurs at a time when my calling in life is schlepping kids around instead of cooking.
Instead, let’s rejoice that while we lost an hour of sleep, I can now take decent food photos that will actually make you want to try a recipe.
One pot meals are my jam, and this one doesn’t disappoint. The ingredients are simple and cost effective. I’ve served this up with crusty bread and salad, roasted potatoes and asparagus, the combinations are endless.
- Red Bell Pepper
- 2 TBSP Olive Oil
- ½ cup coarsely chopped onion
- Heavy Cream
- 2lbs Skinless Chicken breast
- 4 Cups Spinach
- 1 Cup Parmesan Cheese (freshly grated is best but you know, use whatever works best for you)
- Season Salt + Pepper to taste
- Season your chicken with salt and pepper to taste, or if you are like me throw in a few dashes of seasoned salt.
- Sear the chicken breasts on each side for 2 minutes, after the skin is browned reduce the heat to medium low and continue cooking the chicken until it is thoroughly cooked throughout
- Remove chicken from pan
- Saute onions and peppers mixing in the browned bits from the chicken
- Once the onions and peppers are tender, add in your cream and heat to a simmer
- Once the cream simmers add in the spinach
- Add parmesan once the spinach wilts and stir
- Place the chicken back into the pan, turn heat to low and spoon sauce over the chicken
- NOM. NOM. NOM.