Sounds yummy and fast, a quick weeknight meal. The prep-vs-cook time is deceiving, as you are working while it is cooking; all told it will take you about half an hour, and you can squeeze in table-setting and salad-making while cooking this dish. Serve with a green salad and light vinaigrette and some crusty bread. I'm told the flavors meld even more for reheating next day. Adapted from America's Test Kitchen recipe.