Dinner tonight was Italian — or perhaps more accurately Italian-American.
I made Spinach-Artichoke Pasta and Chicken Diablo to accompany for the meat-eaters.
The pasta was “light” by mom’s request — so a lighter béchamel instead of cream or cream cheese, and much less cheese than any recipe would deem acceptable. I used TJ’s grilled tapas-style artichokes because they needed using up, and they taste pretty much the same as marinated artichokes in a jar. Pasta turned out well despite the tweaks, thankfully.
I played with the Chicken Diablo a bit and used caramelized onions in addition to the garlic and chilli oil. Very, very tasty, especially when everything dried up at the end and the onions caramelized further with the chicken fat.
