Creamy Chicken Stew with Mushroom and Potatoes

I’m embarrassed but not very surprised to admit that I’m the worst blogger ever.

Books and other bloggers tell you that to run a successful blog consistency is rule #1. Not a huge strength of mine.

But, my 9-5 job, and other projects outside of the Internet has taken time away from Sweetbites, not because I’m not cooking – I am, in fact, my “Things to post” folders is packed full of photographs of dishes and baking that I have accumulated in the past weeks ready to find companionship with words.  Words that I have to make time to put down on paper so I can show it off to you guys.

It seems that when I do have time, I’m so tired mentally that find myself staring at the screen with so much to say and not a single way to organized those thoughts to start typing them up.

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TWD: Sweet Cream Biscuits


If you follow along this blog, you know that for the last couple of weeks it has been all about cakes, and sweets, frosting and chocolate.

Frankly, I had been so tired to post anything else, beside my baking club commitments.  And let me tell you I have some good savory stuff up my sleeves.

So, after looking at the choice made by Melissa of Love at First Bite, I was ready to do this.  My first from scratch biscuits!  After a couple of weekend of cakes, I was ready for something that had nothing to do with frosting a cake.

I need to come clean; I’m a can-a-biscuit cook.  Yep, buy a can, pop open the can, bake and out to the table they go.  In fact, biscuit in my house are not very common; we prefer to cook arepas for the weekend breakfast fare.  But, when they are requested, the dough boy goes a long way in making things a bit easy in the CP household.

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Agnolotti with Tomato Alfredo Sauce

This is simple and easy.. why? Because the ingredients are all pre-made and when you are in a hurry, trust me buying at the supermarket makes sense.

Now I'm old school, make it from scratch, because well there is nothing better than homemade.  But, I have to be realistic as well... I sometimes don't have the time to make from scratch. I do however have time to take the supermarket bought stuff and modify it to make it taste like I been in the kitchen slaving away all day long.

This recipe is going to be one of those times.   You will need:

1 package of Buitoni Quattro Formaggi Agnolotti 
1 container of Buitoni Alfredo Sauce
1 fresh tomato, diced up into small pieces
1 cup of fresh baby spinach leaves
1-2 tablespoons of heavy cream or milk (if needed)
2-3 tablespoon of butter
Salt and Pepper to taste (I use cracked pepper)
Parmesan Cheese to taste
In a deep pot, place water over the stove to boil for the fresh Agnolotti.  When water starts to boil season with salt and pour the Agnolotti, cook until a bit al dente or follow the package instructions.
On a skillet over medium high heat, melt the butter, once its bubbling, throw the dice tomatoes, season with salt and pepper and stir, let them cook until they are soft, about 2 minutes or so.  Then add the fresh spinach and stir once more.  The spinach will quickly start to wilt, season with a bit of salt and pepper again.

Next step is to pour the Alfredo Sauce over it and mix together... if the consistency is too thick, add 1 or 2 tablespoon of the heavy cream or milk.  Stir together and taste, if needed add a bit of salt and pepper.  You can also add a bit of parmesan cheese at this point too.  The end results will be a creamy, smooth sauce.

By this point, your Agnolotti should be done.  Take from the pan and using a spoon start adding the pasta to the sauce.  Slowly move them around and coat each of them.

Served on a bowl and sprinkle with Parmesan cheese and enjoy!