I’m going to make a change of plans in the post layout. I think new recipes would be better to post on Tuesday and save the new fruit/veggie for Friday. Mainly because I haven’t gotten the chance to try my grapefruit yet.
So I totally spaced and did not take any pictures of my meal tonight, nor did the recipe book have a picture. So I am terribly sorry for no pictures. I thought about taking a picture of the leftovers but I thought better of it.
Tonight I made chicken and herb bake, (supposed to be creamy herb pasta bake, but I forgot the cream of chicken soup. Did not need it, delicious without it). So the cookbook I got this from is called Grandma’s Kitchen. I bought it at an Ace hardware store in Iowa. There was a little sub-store of knick-knacks and other odds and ends inside the store. And well this cookbook was one of them.
Ingredients (according to the recipe):
Olive oil (enough to have thin coat on the bottom of the skillet)
2 to 3 boneless chicken breasts (cubed)
8 oz package of fettucine (I used linguine, but I suggest a penne or rotini since it’s baked)
1 jar spaghetti sauce
1 can diced tomatoes*
1 can cream of chicken with herbs soup**
1 cup shredded mozzarella
1/3 cup italian bread crumbs
1/3 cup grated parmesan
Saute the chicken in the olive oil in a large skillet. Once cooked add the tomato sauce, soup*, tomatoes*, and cooked/drained pasta. Transfer to a casserole dish then sprinkle the mozzarella on top first and then top with the breadcrumbs and parmesan. Bake at 375 degrees for 35 to 45 minutes* or until golden brown and bubbly. Or so the recipe says (paraphrased of course).
I added everything into one big skillet first because I like to be kind to my father who does the dishes. If you read my first post you know I have an extreme hatred of tomatoes, so they did not go into my meal. I didn’t know cream of chicken with herbs existed, but I found it very easily at the store. That being said it is still in my pantry because I forgot to add it. My oven tends to cook things faster, but even so it was done in 15 minutes that not just my oven. So, be advised don’t set the timer and walk away, make sure to check it. I was glad I did. I also added some minced garlic to the olive oil when I cooked the chicken, just how I’ve always sauteed chicken. I don’t know exactly how much, like a tablespoon. And the important part the things that made it healthier include reduced fat mozzarella and whole grain linguine.
Verdict: It was really delicious, and I typically don’t like marinara dishes (again tomatoes suck). Even my picky eater of a mother (worse than me), went for seconds. It will definitely be made in this house again. Maybe I’ll try it with the soup next time, I’ll put an update if I do.
Enjoy the hump day tomorrow!