Caramon's Quick Chicken
6 to 8 chicken breasts
1. Take a large saucepan and half fill with water. Bring to the boil and add the six cups of pasta. You can add a little oil to help the pasta not stick.
2. Slice the chicken into smallish (2" to 3") strips and flash fry in large skillet with some olive oil, half the thyme and half the soy sauce. Once cooked, remove from the heat and place in a bowl for later.
3. Slice up the peppers and onions into chunky pieces. Add a dribble more oil to the already used skillet and fry up the peppers and onions with the remainder of the thyme and soy sauce.
4. When nearly cooked add the chicken back to the skillet, add salt and pepper to taste and finish cooking for another couple of minutes.
5. Drain the pasta, and stir in the pesto.
6. Serve pasta as a base and chicken mix on top. Garnish with the cheese shavings and a sprig of parsley.
On the rare occasion that Tika had left the Inn of an evening, Caramon would in his middle years have his sons over to play cransch (a Krynnish game of chance played with cards).
During such cransch sessions, stomachs would rumble and Caramon would disappear into the kitchen only to reappear 10 to 15 minutes later with several platters piled high with food.
He once described it as perfect for just such evenings as it was quick to make and even quicker to eat due to its delicious nature.
I had heard, as had everyone, of Caramon's ability in battle and wondered if his culinary expertise was to be as highly praised. On the one occasion I was invited to a cransch session, (for which I feel very honoured) I was pleased to be offered this dish and can now testify to the man's prowess with knife, skillet and saucepan.
PS: Palin, my apologies. I assure you that I haven't forgotten that I owe you 14 steel pieces!
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