Dinner Unexpected

I havent been making regular dinners in months. One, the empty nester syndrome and two the husband was in the middle of tax season. Amazing how quickly one falls out of the habit. I usually make soup and some salads and I always have grilled chicken breast around since they can become many meals. So what to make tonight?? Well I just had the most fabulous lunch so I dont want a big dinner and he wants to eat late, which I hate. I am going to try something new and I have no idea how this will pan out. I am on this health kick so I think I will use the tofu hanging in the fridge and the shrimp. I am going to make a Chinese Noodle Soup bowl. I can finally use these rice noodles that struck my fancy and have yet to make an appearance.

I have a Ginger Soy broth from Trader Joes(of course) and I will mix the tofu with some red pepper flakes and ginger and soy and maybe a little honey and heat it in a non-stick pan as well as the shrimp. I am going to wilt some baby spinach as well and maybe some sugar snap peas and some mushrooms and mix it with the rice noodles. We like things spicy so if need be we can add some hot chili oil. I think it will be great, but I will let everyone know how it works out.

My lunch was amazing today!! I would never make either of these dishes so that makes it even more fun. Shared Mushroom Ravioli with truffles and truffle oil and a cream sauce as an appetizer. The Homemade pasta was so light and stuffed with mushrooms and not at all salty. It was hard not to lick the plate but that's what bread is for!!! Followed with Nori tuna tempura. So beautiful, sliced rare, room temperature plated in a fabulous dijon vinaigrette with a tomato relish on top with black sesame seeds. Honestly, no room for dessert after that!!

If I dont make the Soup Bowl I might make a stand-by.

Grilled Organic Boneless Chicken Breasts with White Wine, Tomatoes, Artichokes (Capers or Olives optional)

1-2 lbs boneless chicken breast
Grape tomatoes or 1 can diced tomatoes drained
1 bag frozen artichokes or 1 can in water drained (treat gently)
1 small onion or couple of shallots
1 clove of garlic
olive oil
1/2 cup or so white wine
chicken broth
capers or olives
salt, pepper, herb de provence

two options here: either grill or sautee the breasts, if using thin sliced 2 minutes per side thicker 3-4 minutes per side. they will get additional cooking when put back in the sauce
I use a non-stick pan. Coat pan with olive oil if cooking chicken in pan. If using grill pan spray with olive oil or rub some on and then, Salt and pepper the chicken, cook and then remove to a plate.
Add sliced onion or shallot to the pan cook until wilted and then add garlic chopped de-glaze the pan with white wine and let it cook down. Add the tomatoes (grape tomatoes will take a few minutes to pop), add the frozen artichokes (if using canned add them a little later) add salt and pepper and sprinkle with herb de provence let it cook for a few minutes then add chicken broth or stock and let it cook down. If you like more liquid you can add more wine or broth.

You can add some caper or sliced black olives at this time and put the chicken back in the pan and let it heat through. Check Seasonings and adjust.

This is really fast, I swear. If you make grilled chicken and dont cook it to death you can make it ahead and slice and add to the sauce!!!

Salad with vinaigrette and some penne or potatoes and Your Cooking!!!