bruh it was a week ago and I can’t stop thinking about it

by plathenjoyer

7 Comments

  1. plathenjoyer

    recipes:
    used the NYTimes recipe except he modified it a bit, I believed he dredged the chicken (like you do with francese)

  2. pureformality

    That’s so cute lol also looks great, nice and rich in sauce

  3. Rikysavage94

    why so much herb, it covers all the pasta taste

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