[scho63]

Last night I cooked a colossal stir fry.

1 pound of mild ground Italian sausage
2 pounds of boneless chicken breast
2 pounds of spaghetti
1 small sweet yellow onion
1 small head of garlic 8-10 cloves
1/2 jar Roasted red pepper strips
1/3 small jar of capers
Small bag of frozen sweet peas
Italian seasoning
Dried Oregano
Salt and pepper
Red pepper flakes
1/3 pound Butter
2 cups extra virgin olive oil
1 cup dijon mustard
2 cups white wine
2 cups cream
2 cups grated Parmesan cheese

Stir fried the ground sausage first-pulled out of pan and stored in plastic airtight container.
Cut chicken breasts in large bite sized chucks, seasoned and stir fried next.
Then did the minced onion and garlic in EVOO
Next was frozen sweet peas with some water to keep from burning in wok. Added the roasted red pepper strips and capers when peas almost done.
All put in very large rectangle plastic air tight container and mixed.
Spaghetti was now done and strained and moved to large bowl. Added 90% of the butter and all the EVOO and mixed to coat.
Took 2 cups of wine and mustard and added to wok. Cooked to burn off alcohol, added butter and let melt.Then poured in cream and whisked to combined, adding salt and pepper and a little more dijon.
Once creamy and combined, opened container and poured all over meat and veggies, closed lid airtight and shook lightly to mix.
Put coated spaghetti back into warm wok, then open container and poured all over spaghetti. Tossed with tongs and fork, then added grated Parmesan and red pepper flakes and tossed again.
Then served myself with a class of Sauvignon Blanc.
Had a lot of leftovers for today.

Really hit the spot. Pissed I didn't take picture when done in wok.