So I haven't had much to blog about lately. Not that my life is not still a three-ring circus...there just hasn't been anything "blog-worthy" to write about. So I'm just going to write about...nothing. (Like Seinfield, only not nearly as interesting or funny.)
I have been crazy busy this week. Our church's Women's Retreat is this weekend, and for the first time ever I'm going. And I'm in charge of the craft. And on the ministry team for one of the small group breakouts. And I have to speak. And it was my turn to bring breakfast to Bible Study this morning. And my book club was last night. And did I mention that I just started teaching a parenting class last week? And that contractors are going to be in my house for the next three days fixing a leak? Yeah, crazy busy!
So I was PLOWING through my list this afternoon. And realized that it was 5:00. I don't know how it works at your house, but my brood expects to eat dinner every.single.day. I started digging in the fridge and lo and behold! I had all the ingredients for Pasta Con Broccoli! The stars and moon must be aligned! (And these are not ingredients that are always sitting around!)
So here is the recipe in case you want to make it. Oh! And it's completely low fat. If you leave out the creamo soup, the half and half and the butter. And the pasta. And the cheese. And the chicken sauteed in oil...
Pasta Con Broccoli
½ stick butter
6 cloves garlic
1 pint half and half
16 oz. frozen broccoli cuts
16 oz. shell macaroni
3 cans cream of mushroom soup
Parmesan cheese
Boneless/skinless chicken breasts (amount may vary- I use 3)
Preheat oven to 375º. Cut chicken into small pieces and sauté with garlic in a small amount of olive oil. Boil noodles and rinse broccoli. In large bowl melt butter and add half and half. Add soup. Spread noodles and broccoli in a 9X13 dish. Add chicken and cream mixture. Mix well. Top with Parmesan cheese.
Bake at 375 for 45 minutes. May be put together early and refrigerated.
Enjoy!
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