I found this recipe in a magazine ages ago, and I love it. It's simple and incredibly fast--you can have it on your table within 20 minutes of beginning to cook. A few nights ago I served it with a toasted baguette and a fresh green salad. Without further ado, here's the recipe:
- 1 Tbsp butter
- 3/4 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 tsp garlic powder
- 1 3/4 cup chicken broth (14 oz.)
- 8 oz. (1/2 pkg) penne rigate, uncooked
- 16 oz (1 pkg) frozen vegetable mix
- 2 cups (8 oz) shredded cheddar cheese*
In 5-quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes, turning occasionally.* Add broth; heat to boiling. Add uncooked pasta and frozen vegetables, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer 10-12 minutes or until pasta is tender and most of liquid is absorbed, stirring every 2 minutes. Remove from heat. Stir in cheese until melted.
*Notes: The last couple of times I made this, I cooked the chicken separately and then added it at the end so I could do it all faster. Also, I probably only use 3/4 cup cheese and it seems like plenty to me.
2 comments:
I could probably eat this dish every day.
Dave, I'm sorry to tell you that I had this for lunch at your house yesterday, made by the hand of Sarah herself, and there was not much left when we were through. Delicious.
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