I mentioned I love to cook and tonight I made a delish dinner that . . . gasp . . . included veggies. And my kids loved it! Any meal that my six-year-old gobbles down and asks for seconds is a great dish.
What I love about cooking is the ability to create delicious food without following exact measurements. Math was never my thing. Recipe is a guideline, since I threw it all together without a measuring cup in sight. Recipe below.
My other accomplishment today was organizing under our kitchen counter. I used a tension rod and inserted it close to the top of the cupboard.
My many almost-empty bottles of cleaner are now easy to see and not such a mess.
Creamy Chicken Pasta
Pack of boneless, skinless chicken (mine had three breasts)
1-can of cream and chicken
1-can of cream of mushroom
8 oz pasta
1/2 cup milk
shredded cheese – to preference
salt and pepper to taste
Put chicken breasts into a crockpot. Season with salt and pepper and cover with chicken broth. Heat on high for 4-5 hours or on low for 6-7. Make sure chicken is cooked through and easily shreddable.
In pot, boil noodles as per package directions. Thaw peas in colander before adding to noodles. Let boil for about 5 minutes so peas don’t get too tender.
While noodles are boiling, shred chicken with two forks.
Drain noodles and peas, leaving a little of the cooking liquid in the pot.
Lower heat and add soups, milk, and chicken.
Add remaining broth from crockpot to make the sauce as creamy as you like.
Top with as much cheese as you like. Cover to let cheese melt.