This one went better than I expected. Most of it is pretty straightforward:
- Get olives, grape tomatoes, rotini, lemon juice, salt, pepper, chicken breasts, whatever shredded cheese you have left over.
- Cut up the chicken; salt, then pan-fry in [butter or olive oil] AND lemon juice on a skillet on medium until fully cooked.
- Boil the rotini until cooked. Drain, put to the side.
- Cut up the tomatoes and olives into circles and mix with the rotini.
- Remove chicken from skillet while leaving the liquid behind. Mix with the rotini. Leave the heat on the skillet.
- Chill the salad, if you prefer.
But here’s what you do with the liquid in your skillet:
- With the skillet still on medium: put in flour, a spoonful at a time, until the fluid is thickened. Stir well, until smooth.
- Take the cheese and dump it into the skillet. Salt and pepper that stuff.
- Stir until you have a nice gloop.
- Chill that, as you prefer.
I’m eating the salad cold with the gloop cold as well – I finished dinner and immediately took a two hour nap, because I went to bed at 2 AM last night and that’s dumb of me – and I flatter myself that this came out all right. My wife ate it hot and she felt it was pretty good that way, too. Needs more tomatoes next time, though.