Okay, I am really trying to get back into the swing of blogging regularly. It is tough between school, home, and real estate...but I really want to try! I am thinking I will try to post something at least once a week...that's my goal anyway! This week is all about food!
The other day, after a long, stressful school day and the chance of snow that night, I wanted something yummy, but fast and kind of easy. I turned to Pinterest with little hope...seems like most of the recipes I have tried from there have been mega bombs. However, I felt optimistic that I could at least find inspiration from one of my pins. And I did!
I found this pin that was titled, "Crockpot garlic chicken w/ tomato cream sauce". Well, I knew I didn't have time for a Crockpot meal (it was already 5:00!) but I was sure I could make it on my own. Here's what I adapted from the original post:
Ingredients:
3 boneless, skinless chicken breasts
4 tbsp. basil pesto, separated
1 tbsp. tomato pesto
6 cloves grated fresh garlic
2 tbsp. olive oil
1 jar Newman's Own Sockerooni pasta sauce
1/2 c. chicken stock or broth
1/2 c. reduced fat 2% milk
8 oz. (dry...makes about 16 oz. cooked) Penne Rigate pasta
Trim chicken breasts of any fat. Slice into 1 inch strips. Put them in a bowl with 2 tbsp. of the basil pesto and 1 tbsp. of the tomato basil. Put the lid on a shake it! Then put it in the fridge for about 30-45 minutes. Of course, the longer you let it sit, the better the flavor, but on a weeknight, who has the time?!?!
Start preparing your pasta according to the box.
Heat olive oil in a sauce pan. Cook garlic until tender and aromatic. Slowly add in the pesto...careful because the oil from the pesto WILL pop! Stir gently. Add chicken stock. Bring to a slow boil. Simmer until it begins to cook down a bit. Add in the pasta sauce, stirring until well mixed. Then slowly add in the milk. You will have to go to town with your spoon to get the ingredients mixed really well. Reduce heat to a simmer...allow flavors to mix!
Meanwhile, spray a nonstick pan with cooking spray (I used a fantastic Le Creuset cast iron skillet!). Put pesto covered chicken in the pan and sear (about 5 minutes each side).
Put cooked pasta on a platter, top with sauce, sprinkle with grated Parmesan cheese, then place chicken on top. Serve with a salad and rolls. YUM!!!
And it was all cooked in less than 30 minutes! Perfect week night meal that seriously tastes like you were eating at a restaurant!
The other day, after a long, stressful school day and the chance of snow that night, I wanted something yummy, but fast and kind of easy. I turned to Pinterest with little hope...seems like most of the recipes I have tried from there have been mega bombs. However, I felt optimistic that I could at least find inspiration from one of my pins. And I did!
I found this pin that was titled, "Crockpot garlic chicken w/ tomato cream sauce". Well, I knew I didn't have time for a Crockpot meal (it was already 5:00!) but I was sure I could make it on my own. Here's what I adapted from the original post:
Ingredients:
3 boneless, skinless chicken breasts
4 tbsp. basil pesto, separated
1 tbsp. tomato pesto
6 cloves grated fresh garlic
2 tbsp. olive oil
1 jar Newman's Own Sockerooni pasta sauce
1/2 c. chicken stock or broth
1/2 c. reduced fat 2% milk
8 oz. (dry...makes about 16 oz. cooked) Penne Rigate pasta
Trim chicken breasts of any fat. Slice into 1 inch strips. Put them in a bowl with 2 tbsp. of the basil pesto and 1 tbsp. of the tomato basil. Put the lid on a shake it! Then put it in the fridge for about 30-45 minutes. Of course, the longer you let it sit, the better the flavor, but on a weeknight, who has the time?!?!
Start preparing your pasta according to the box.
Heat olive oil in a sauce pan. Cook garlic until tender and aromatic. Slowly add in the pesto...careful because the oil from the pesto WILL pop! Stir gently. Add chicken stock. Bring to a slow boil. Simmer until it begins to cook down a bit. Add in the pasta sauce, stirring until well mixed. Then slowly add in the milk. You will have to go to town with your spoon to get the ingredients mixed really well. Reduce heat to a simmer...allow flavors to mix!
Meanwhile, spray a nonstick pan with cooking spray (I used a fantastic Le Creuset cast iron skillet!). Put pesto covered chicken in the pan and sear (about 5 minutes each side).
Put cooked pasta on a platter, top with sauce, sprinkle with grated Parmesan cheese, then place chicken on top. Serve with a salad and rolls. YUM!!!
And it was all cooked in less than 30 minutes! Perfect week night meal that seriously tastes like you were eating at a restaurant!
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