Tuesday, August 20, 2013


I'm not great at sharing recipes around here because so much of my cooking is  'a little of this a sprinkle of that.'
hard to share, ya know?
but, I'm going to share this one, which is probably my 5th favorite meal I make. I'm not an awesome cook, but I am capable at blending flavors and coming up with yummy.

Creamy Chicken Pasta
{I just made that up since I've never had a name for it ;)}:

3 generous cups of cooked and chopped chicken {I use the left overs from baking whole chickens}
a box of spaghetti pasta {we like barilla plus, not as healthy as whole wheat, but picky palates here}
2 1/2 cups of shredded colby jack cheese. keep the 1/2 cup reserved.
a cup or so of homemade 'cream of' soup {just say no to cream of crap in a can! If you don't know how to do this it's easy-peasy.  Just melt 2 Tbsp of butta in a saucepan-if you want to add fresh pressed garlic-yum!, add about 2 Tbsp of flour until combined.  add about a cup of milk, stir, stir, stir over med. heat until thick and bubbly!}
2 cups of chicken broth {once again, this should be homemade-found in this post}

1/2 cup sour cream

1 small white onion finely chopped

EITHER a tiny can of green chilies or a 1/2 bell pepper chopped fine.

a sprinkle of cumin

salt & pepper

mix all up in a 9x13.
sprinkle with reserved cheese.
bake @ 350 til melty good{or, about 1/2 hr.}
 this makes enough for my small army plus.

the only way to make this dinner taste better is to serve with roasted brussel sprouts.
they have to be one of my favorite foods ever.
they can run a little bitter at times, but if you do a quick steam before roasting it lessens it a bit.
I must tell you a secret.
On two occasions I have made an entire dish of brussel sprouts for dinner and eaten the.whole.entire.thing. before anyone knew.
then I had to rush to add another veggie, and couldn't take a bite of the rest of dinner I was so stuffed.

Roasted Brussel Sprouts:

2lb of brussel sprouts, end removed and sliced in half
a few cloves of garlic roughly chopped
a slice or 2 of bacon, chopped with your kitchen shears into tiny pieces
coarse kosher or sea salt

mix all up on a cookie sheet with enough evoo to cover it all and cook at 350 for about 20 min.


1 comment:

thetwistedruffle said...

it looks yummy girl, but since i've basically become a vegan (no dairy, or meat) i'm thinking this meal isn't going to work!! i do love brussel sprouts though....one of my all time favorites!

been thinking of you....how's it all going? email me!

Blog Archive