Fry thinly sliced onions in olive oil. Slice skirt steak (or whatever) into finger sized strips and fry. Grate provolone picante and add to onions & steak and add whatever pasta you’ve cooked. Cheese melts as a seasoning without bcoming a cheese sauce. (Originally a Nigel Slater recipe).
Another one from Slater. Cut chicken breast into very small dice (certainly no bigger than 5mm). Thinly slice a spring onion and some garlic (if they are OK with that). Add some thyme and parsley - as much as you think you can get away with, without the youngsters objecting to too much herb. And soem plain flour for thickening, and seasoning. Fry everything for a couple of minutes then add chicken stock and cook for 15 minutes or so. Add to whatever pasta you’ve cooked.
