Last week I was finally in the mood to cook some dinner, but hadn’t really planned anything. Thankfully I had some random stuff in my fridge and kitchen and decided to throw it together for a meal for the hubs and I (kids don’t really eat much of what I make, I try though). Start to finish this only took me 23 minutes to make, if you don’t cook the onions down as much as I did, you could probably do it faster!
Here is what I had on hand:
1 medium Onion
1 package Baby Portobello mushrooms
1 cup Mini Pepperoni
1-2 cups Leftover Rotisserie Chicken
Half jar spaghetti sauce
Boil in Bad Rice
Seasoning
I had an onion and some baby portobella mushrooms so I chopped those up. I started by caramelizing the onions- this is fancy for I just cooked them for a long time 🙂
I then added in the mushrooms and cooked those until soft
Already looking fabulous!
Add in the chicken and spaghetti sauce and keep stirring
Throw in the pepperoni and cook until heated through. Add salt and pepper and some garlic powder for a little extra kick of flavor. It will all depend upon what flavor your spaghetti sauce is.
While this was cooking I made one of the boil in bag rice things. I only had white rice, but wish I had some brown rice. Would have made it a bit healthier.
I just topped the rice with the chicken and mushroom mixture, but I am sure it would be good all mixed into one dish as well so the rice is coated. Top with a little parmesan cheese and TaDa.. dinner is served!
This was really quick and easy to make. It only took about 20 minutes and was so good and flavorful. The rotisserie chicken and baby portobello mushrooms gave it such great depth and depending upon the spaghetti sauce you use, you really won’t need to add much more seasoning to it. It would also have been ever better with some baby spinach added in to give your your green veggies. Delicious and quick! AND hubby like it 🙂
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