Thursday, June 04, 2009

Sometimes It Works!

Today is the last chance to enter this CD giveaway. Go on over and leave a comment!

Five o'clock. No supper started. Five or Six chicken breasts sitting in a dish in the fridge. What to do, what to do? I've made every chicken dish in my repatoire one too many times lately. So out comes the adventurous part of me. The itch to make something up. And to make it a tad more difficult, it's 5 days before payday which means the pantry is getting down in staple ingrediants. Whoo Hoo a challenge!

I must confess. I have no pictures. Not a one. This was scooped into and half eaten before I could even get the camera. But I can tell you, it was somehow fresh tasting, it was pretty easy, used ingrediants that are in most any pantry and mostly, the all important, "This is good Mom, make it for my birthday", which is what Jay always says when he really likes something. So far this year, I've got a few things on his "make for my birthday" list. Not afraid to experiment with food himself, he's the kind of boy every mama wants at her dinner table. LOL.


-5-6 chicken breasts
-2 Tbsp. oil (I used light olive oil)
-seasoning salt (Lawry's is my favorite)

-4 cups dry whole wheat penne pasta
-4 cups frozen brocolli/cauliflower mix
-1 can cream of mushroom soup
-2 Tbsp. lemon juice
-1/2 light mayo
-1/2 cup milk
-1 tsp. dried thyme
-3/4 - 1 cup parmesan cheese (or more if desired)
- 1 tomato sliced into 8-12 wedges
-fresh or dried basil

Cook pasta according to al dente directions. Do not overcook as it will continue to cook in the oven. Drain well. While the pasta is cooking, heat oil in fry pan. Rinse chicken, pat dry and season with seasoning salt. Place chicken in hot oil, and cook through, turning once, until juices run clear. Set aside to cool.

In same fry pan, stir fry the brocolli/cauliflower with a sprinkle of salt for about 5 minutes, until the water starts to let out and it is crisp tender, scraping all the yummy chicken brownings up as you go. Cut chicken into large bite sized chunks.

In a bowl, mix mushroom soup, lemon, mayo, milk, and thyme with a whisk. Pour over the pasta in the cooking pot and mix well. Add chicken and brocolli/cauliflower. Stir gently until coated. Pour into a greased or sprayed 13x9 glass baking dish. Place the diced tomatoes all over the top. Sprinkle parmesan thickly over all. (I personally think the more the better, it will make a nice crust). Sprinkle a little basil over each tomato.

Bake in a 350*F oven for 30 minutes until heated through and cheese is starting to brown.


ellen b. said...

Well done! It really sounds yummy. Can you make it for my birthday? :0)

Laura said...

Woohoo, no sour cream LOL. This sounds really great, that is definitely a talent to whip something up like that. Very impressive indeed!

We are enjoying some beautifully hot weather here ~ 31 degrees C. Ahhhh so nice :)

Melanie @ This Ain't New York said...

I can taste the lemon! Sounds yummy.

Faith said...


Lisa writes... said...


Muthering Heights said...

Yum, that sounds great!

Tammy said...

Good for you, Susanne! I am always racking my brain trying to come up with something new for dinner...I may just try this one!