Making a monthly plan for meals is one of my greatest weaknesses. I would rather do laundry (which is my second least favorite thing). Anyway, my failure to plan often results with the agonizing question: “What’s for Dinner?!” Especially now that my meals must be gluten-free.
I absolutely adore having a recipe collection of easy meals for those nights when I just don’t have it in me to be Martha Stuart. Okay, that’s every night.
Anyway…here’s a new one that I’ve added to the list. I ate it at my sister’s house a few weeks ago and was surprised at how yummy and easy it was. Plus…it comes highly recommended by both spouse and offspring…which is always a bonus.
Cheesey Chicken and Veggie Pasta
(Yes, I made that title up. Not very creative, I know.)
1 Box/bag Pasta (in my case, gluten-free pasta)
1 Tablespoon butter (give or take)
1 1/2 cups Colby-Jack Cheese
Grilled Chicken strips
Grilled or steamed veggies
While your pasta is boiling, cut up your pre-cooked chicken strips into bite-sized pieces and heat them up in a skillet. Add your cut up veggies.
(I prefer my broccoli steamed, so I steam my broccoli while my chicken is heating up)
My favorite veggies for this meal are tomatoes and broccoli, but you can use whatever (mushrooms, zucchini, carrots, peas, etc.).
When pasta is done, add your butter and cheese, Once cheese is mixed around and melted really good, and your chicken and veggies.