Quick chicken pasta with store bought marinara, veggies, wine, olive and capers

• 6 chicken drumsticks, extra skin removed, seasoned with salt and pepper
• few TBSP olive/caper/sun-dried tomato mix
• store bought marinara
• 3 cloves minced garlic
• few cups of veggies you have on hand-zucchini, mushrooms, red pepper, eggplant spinach all work well
• dried oregano and thyme to taste
• bit of chicken broth to moisten
• 1/2 cup white or red wine (optional)

1. Brown chicken on all sides, then remove from pan
2. Add garlic and more hearty veggies that need more time to cook (red peppers, mushrooms, eggplant, zucchini), add more fragile veggies at a later time to ensure that they cook through but aren’t overdone.  Add salt/pepper to veggies once they start to brown
3. Once veggies are half way done, add broth and wine (if using), then the add marinara sauce and olive mixture. Add chicken back in to finish cooking in the covered pan.  Cook till chicken is done
4. Serve over pasta or grilled veggie

Chili

Adapted from Emeril Lagasse, first made Super Bowl 2008

INGREDIENTS

• 1 onion, chopped
• 1 1/2 lb ground beef
• 2 tsp cumin
• 2 tsp oregano
• 1 TBSP chili powder
• 2 TBSP garlic powder
• cayenne powder
• red chili flakes
• 2 cups crushed tomato
• 2 cans beans (kidney, black, garbanzo)
• 1/4 cup tomato paste
• 4 cups beef broth

simmer for 1 1/2 hours

serve with tortilla chips and cheese