As they were growing up, my kids would ask “Hey Mom, what’s for dinner tonight?”. Most of the time, I had no idea…pressure, pressure, pressure…I honestly used to dread dinner time. I’m sure you can relate right? After feeding our family of 9 most nights for years, I became totally sick and tired of cooking. Which explains why we eat out now more than I care to admit.
Many women are totally on top of this issue. They make meal plans for weeks or a month at a time and then go out and buy all the ingredients. Some even let their kids help choose the meals, and they actually follow the plan. Seriously, I have the utmost respect for these women. I only wish I was one of them. I’ve spent my entire life as a mom living on the edge, of everything. You know the drill…filling out registration papers in the car at stop lights on the way to school, putting together Halloween costumes the afternoon before trick-or-treating, sewing my girls into prom dresses as they walk out the door, apologizing yet again for triple booking myself, running to the store at midnight for an item my kids forgot they needed the next day and on and on it went…
Well, now that I have only one child left at home (out of 7), I may be able to help with a little of your stress. Over time, I’ll post some simple meal ideas to help with that dreaded question: “what’s for dinner tonight?” You’ll find them under the “Simple Dinners” category!
Today’s idea…at Smith’s, I found some boneless chicken breast strips and threw them in my cart, knowing I would be thankful later. As the afternoon rolled along, I decided to make a pasta dish with some vegetables I already had on hand. I also happened to buy a baguette and some tomatoes at Harmon’s yesterday. Combined with a fresh basil plant I got at Trader Joes (only $2.99) I also made a quick batch of bruschetta to go with my pasta. I added a simple salad, with my homemade balsamic dressing and dinner was complete.
Creamy Pasta with Veggies and Chicken
- 1 lb of pasta (I used Barilla Whole Grain Angel Hair)
- 1 T Extra Virgin Olive Oil
- 2 cloves garlic
- 1 small onion
- 2 boneless, skinless chicken breasts
- Zuchinni, broccoli, small sweet peppers or whatever you have
- 2 fresh tomatoes,
- 4-5 large basil leaves
- 1 can evaporated milk
- 1/2 cup Greek yogurt
- 1/4 cup parmesan cheese
This dish is similar to my Pasta Primavera but includes chicken and has fewer ingredients. Cook pasta according to the package instructions. In a large frying pan, heat the oil on medium; saute garlic and onions for a couple of minutes. Using kitchen shears, cut chicken in 1″ pieces right into the warm pan. Stir and cook with the garlic and onions until chicken is almost cooked. Chop veggies and basil; add to the chicken. Cook until they are all soft and chicken is cooked through. Add evaporated milk, yogurt and parmesan cheese. Continue to simmer until sauce thickens. Combine with the cooked pasta, sprinkle with more parmesan and serve.
Make a salad and you have dinner tonight!