Happy Tuesday! Every week I welcome Tuesday, my day off, as a chance to catch up on laundry, errands, and...cooking!! Most importantly, I have time to try out new recipes. Today I followed my usual series of events called Dinner Planning Adventure...which usually goes something like this:
1) Inspect the cupboard and raid the fridge to analyze the ingredients I have on hand.
2) Look for recipes that utilize those things.
3) Improvise/adjust/tweak/healthify the recipe to my heart's content.
4) Consider if hubby will like it
5) Apply apron to self, and start cooking!
Today's result was worth sharing. The basis of this recipe was borrowed from fellow blogger Cynthia Matzat .
1 lb boneless, skinless chicken breast
6 slices bacon, cooked and chopped
1 and 1/4 cups skim milk
1 packet Hidden Valley ranch dressing mix
2 Tbsp flour
1 bunch broccoli
8 oz whole-wheat pasta (I used Penne)
Salt and Pepper, to taste
Parmesan cheese, to taste.
(Next time I make this, I'm going to add in 1/4 cup chopped onion and a sprinkle of red pepper flakes)
Cut chicken into cubes and cook in skillet with onion until barely browned.Sprinkle flour and dressing mix over chicken, stir to coat. Add milk and continue to cook over medium heat, stirring until mixture becomes thickened and bubbly. Meanwhile, boil pasta in a separate pot. Add broccoli to boiling pasta for the last 8-10 minutes of pasta-boiling time. Drain pasta/broccoli. Combine with chicken/sauce mixture. Sprinkle with salt, pepper, red pepper and/or Parmesan cheese
