Wednesday, November 10, 2010

Pasta a la Goose

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I don't like to brag.

Really, I don't.

But this time, I have to. And if you make this, you can brag, too. Because this is some good cheesy chicken vegetable pasta.

Side note: I really should work on the names of my recipes.

Ummm....I will call this, Pasta a la Goose. Because I call my husband Goose, and because I made it for him.

Let's get started, shall we?

What you'll need:


* Ronzoni Healthy Harvest noodles, or whatever noodles you choose.
* Boneless skinless chicken breasts (2)
* Olive oil
* Italian dressing powder mix
* Frozen vegetables. Or fresh, if you have them on hand.
* 1/3 cube of Velveeta
* Mozzarella shredded cheese
* 1/2 stick of butter
* 1/2 cup Milk
* Garlic (not pictured)

And yes, I realize that this is the most unorganized picture ever taken. I was in a hurry.


Throw the bag of noodles in a pot of boiling water. Probably the easiest thing in the world.


Start on the vegetables. Add a little bit of olive oil to a hot pan and toss in about 2 cups of frozen veggies.


Add some salt and pepper.


Put it on high heat for about 5 minutes, then move it down to a low heat with the lid on. This is what we in the biz call steaming.

What 'biz' you might ask? I'm not sure. Just roll with it. It took my veggies around 25 minutes to get nice and soft.

Now on to the chicken!


I used 2 chicken breasts, as my rule is almost always one chicken breast per person I have to feed.

Chop them up!

Now grab the magic ingredient...


 GARLIC. No duh. Mince up a few cloves.


Throw them into pan with some olive oil and turn the heat on medium high.


After the pan's had a few minutes to warm up, add the diced up chicken to the pan. Cook for about 10 minutes, stirring it around, until it's cooked through.


At this point, the pasta should be ready.


Go ahead and drain it and transfer it back to the pan. Just make sure and turn the burner off.


Sprinkle the cooking chicken with the Italian Dressing mix. How much is up to you, but I used about 1/3 of the pack.

The chicken should be slightly browned and cooked all the way through.


Add it to the pasta.


While the pan is still hot, throw half a stick of butter in, leaving it on a medium/high heat.


Add the Velveeta.


Add the milk.


Now add a big handful of mozzarella.


Stir it all up until it's a nice saucy substance.


While that's cooking, move on to the vegetables.


When they're nice and soft, transfer them to a cutting board.


Chop them all up. We want them to blend nicely with the whole pasta mixture.


Add them to the pan with the chicken and pasta.


Now pour the cheese sauce over the top.


Mix it all up and salt and pepper to taste.


I have nothing else to say except, you better make this stuff. It-is-GOOD.

Have a great day at work, everyone!
Rachael

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