We’re not a sports family. We’ll watch tennis once in awhile and the Olympics. Which is a 180 from growing up. I didn’t do sports but I watched a lot of sports with my dad. It was our way of hanging out. But now we are so busy with the kids or the house sports take a way, way back seat. Wouldn’t trade it for the world but it’s funny how things change.
But that doesn’t mean we don’t root for our kids if they want to try their hands at sports. We definitely aren’t the parents who yell at the kids to get the ball, overrule the coach, or expect them to become pros. As long as they try their best, have fun, and run off energy we’re good. In the past few years at the rec games for football (soccer) some parents would be screaming into the field. I was just making sure my son’s shoes were tied. Fortunately this time round I haven’t seen that yet. And our son is blossoming which is all we can ask for.
Our daughter is part of a fantastic program in the high school. Several high schools have set up a sports program for those that have disabilities, whether it’s physical or emotional, and they have a few students without disabilities on the field with them to guide them and support them. I was so proud of my daughter watching her support and encourage her teammates as they try to get goals. The kids have a blast.
I still had some gorgonzola and mascarpone cheese left over from the Filet with Gorgonzola Risotto and I didn’t want it to go to waste. We also had some chicken to use and I was in the mood for Italian. Let’s face it, I’m usually in the mood for Italian!
Prep the chicken before hand by coating it in a beaten egg and breading it with panko bread crumbs. I take one chicken breast and slice it lengthwise to have two portions. Chop up a few cloves of garlic, a bit of red onion, and a cayenne pepper. Heat up some olive oil in a skillet. Start with the garlic and onions. After a couple of minutes add the pepper.
In a separate skillet heat up at least a half a cup of olive oil or avocado oil. Once it’s hot start pan frying the chicken. In the first skillet add sliced mushroom.
Make sure the chicken is browned evenly on both sides. Once it is cooked set aside and keep it warm while you finish the rest of the dish. After you remove the chicken add about a third of a cup of gorgonzola crumbles and the same amount for the mascarpone. Toss in a handful of fresh basil.
Cook until the cheese has melted and add cooked pasta of your choice. Serve with the chicken topping the pasta.
Grate fresh parmesan cheese over the dish. It doesn’t have a ton of colour but it really has a lot of flavour. And this is a quick and easy meal to throw together when you have a busy schedule.