On Day 3, I cooked my FAVOURITE pasta dinner! I've been making this recipe for at least 15 years now. It was an adaptation from a dish at a restaurant called Oscar Taylor's that Ian and I used to frequent in our early years.
Grilled Chicken & Penne Pasta
3 or 4 large boneless, skinless chicken breast (grilled & sliced thinly)
1 large clove garlic (peeled & minced)
4 tbsp (1/4 cup) flour
1 1/3 cups milk (I use skim but 2% would make a creamier sauce)
2 cups crushed or diced canned tomatoes (I cheat...I use the whole 28oz can)
1/4 to 1/3 cup Parmesan cheese (the powdered kind...if you're using the real thing, you might want to use less)
1 tsp thyme (the dried kind), (if using ground thyme use 1/4 tsp)
1 tsp basil
1-2 cups uncooked penne pasta (cook according to package directions)
2-2 1/2 cups broccoli
1. Grill, bake, bbq or pan-fry chicken breasts until done. Slice thinly or cut into cubes. (Note: A package of the pre-cooked, pre-sliced chicken from Costco makes a quick short-cut for busy nights)
2. Put chicken and garlic in a large (wok-size) non-stick frying pan on medium heat. Cook 1-2 min (don't let the garlic burn).
3. Add canned tomatoes & herbs.
4. Combine flour and milk in a small bowl with a whisk to prevent lumps. Slowly whisk the milk/flour mixture into your sauce.
5. Bring to a boil slowly, stirring frequently as sauce starts to thicken.
6. Stir in Parmesan cheese. Reduce heat to low or medium-low, cover and simmer.
7. Cook pasta according to package directions.
8. Cook broccoli separately or add it in to the pot with your pasta 2-4 minutes before the pasta is done.
9. Drain pasta. Toss pasta and broccoli in with the sauce.
10. Serve with grated Parmesan and/or fresh ground pepper.
Since I haven't been cooking very often in recent months...I doubled the recipe and froze 10 small containers for my lunch! YUM! Note: I often double the garlic and basil in this recipe...just personal preference.
Day 4: Leftovers from Day 3...woo hoo!
Lori
P.S. The picture shows a lunch-size Corel plate. I had used Italian Sausage/Asiago Tortellini instead of penne so I was only able to eat half...very filling.
3 or 4 large boneless, skinless chicken breast (grilled & sliced thinly)
1 large clove garlic (peeled & minced)
4 tbsp (1/4 cup) flour
1 1/3 cups milk (I use skim but 2% would make a creamier sauce)
2 cups crushed or diced canned tomatoes (I cheat...I use the whole 28oz can)
1/4 to 1/3 cup Parmesan cheese (the powdered kind...if you're using the real thing, you might want to use less)
1 tsp thyme (the dried kind), (if using ground thyme use 1/4 tsp)
1 tsp basil
1-2 cups uncooked penne pasta (cook according to package directions)
2-2 1/2 cups broccoli
1. Grill, bake, bbq or pan-fry chicken breasts until done. Slice thinly or cut into cubes. (Note: A package of the pre-cooked, pre-sliced chicken from Costco makes a quick short-cut for busy nights)
2. Put chicken and garlic in a large (wok-size) non-stick frying pan on medium heat. Cook 1-2 min (don't let the garlic burn).
3. Add canned tomatoes & herbs.
4. Combine flour and milk in a small bowl with a whisk to prevent lumps. Slowly whisk the milk/flour mixture into your sauce.
5. Bring to a boil slowly, stirring frequently as sauce starts to thicken.
6. Stir in Parmesan cheese. Reduce heat to low or medium-low, cover and simmer.
7. Cook pasta according to package directions.
8. Cook broccoli separately or add it in to the pot with your pasta 2-4 minutes before the pasta is done.
9. Drain pasta. Toss pasta and broccoli in with the sauce.
10. Serve with grated Parmesan and/or fresh ground pepper.
Since I haven't been cooking very often in recent months...I doubled the recipe and froze 10 small containers for my lunch! YUM! Note: I often double the garlic and basil in this recipe...just personal preference.
Day 4: Leftovers from Day 3...woo hoo!
Lori
P.S. The picture shows a lunch-size Corel plate. I had used Italian Sausage/Asiago Tortellini instead of penne so I was only able to eat half...very filling.
1 comment:
Looks delicious, I'll have to make that for us one day.
BTW Is Oscar Taylors still there?
Jenn
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