Thanks to @mommacusses on TikTok for adding the term lawless cooking to my vocab. I love the idea that you cant break rules that don’t exist.
The best lawless cooking to me is when I have a craving. I made extreme versions of things when I was vegan because vegan options weren’t as standard as they are now.
Today I decided to make a meal, knowing I didn’t have everything I needed. Anyway, it came out pretty good. The meal is loosely chicken alfredo. This is one of those recipes I will never be able to remake the same way. Primarily because I didn’t measure how much seasoning I put. The recipe came out well, and I suggest maybe trying it yourself.
- 1 Pound Boneless, Skinless Chicken Breast, cut into bite-sized pieces
- 2 Tablespoons Oil
- One small White Onion, diced
- One head of Garlic, minced
- Baby Bella Mushrooms, sliced
- Italian seasoning
- Crushed red peppers
- Two Cups Broth
- 1 ½ Cups Heavy Cream
- One box of spaghetti noodles
- Broccoli Florets
- Two handfuls of Mexican Cheese or whichever cheese you have available
- Salt and pepper to taste
Heat a large skillet over low to medium heat. Add the oil and onion. Cook for 3 to 5 minutes until the onion begins to soften, then add ½ of Garlic. Cook for an additional 30 seconds. Add the chicken, and sauté for 3 to 5 minutes while stirring occasionally. The chicken will turn white but won’t be cooked through.
Add mushrooms, parsley, paprika, crushed red pepper, and Italian seasoning. Cook until the mushrooms soften slightly, about 3 to 4 minutes.
Add in the broth and heavy cream. Stir to combine, add the noodles, and press down into the liquid.
Bring to a boil, then reduce to a simmer. Cover and cook for about 17 minutes or until noodles are tender. Stir occasionally.
Remove the lid, add the broccoli, and stir. Cover again, and cook for 2 to 4 minutes or until the broccoli is tender. Uncover, and add the cheese. Stir until the cheese is melted. Remove from heat, and add salt and pepper to taste. Serve hot.