Douwe Egberts in our new bone-china mugs from Leafde. Isn’t it beautiful? Thanks, outlaws!
Made this looker recently based on a recipe I had talked about here. Instead of rigatoni, I used whole wheat penne. Much healthier and you can’t really taste the difference! I just notice the texture is a little different in whole-wheat pasta, but that is not a big deal. Also, I jazzed this up with some sauteed mushrooms & green beans and some shredded roasted chicken. Roasted chicken sounds fancy, but it isn’t. Trust me. All I did was throw it (“it” being three whole chicken breasts) in a baking dish, coat with olive oil, red pepper flakes, S&P, and lemon slices. Then, you bake it for about 45 minutes at 160 Celsius. Viola. Finito. This is a good meal to make a huge batch of and then eat for lunch for the
next day rest of the week!