Today is Monday (I am writing Tuesday’s blog post) and it’s raining outside and pretty yucky overall. One of those days you wish you could just curl up with a blanket and a good book. Or take a sheet and built a fort with the kids to hang out in all day. But, alas, I’m at work. (Okay, I am taking a “smoke” break… since I don’t smoke, I’m blogging.) The weather has me feeling a little melancholy, so I thought I would include a yummy-feel good recipe today. I’m thinking about making Tuesday’s recipe day… let me know what you think.
Originally, this recipe is a “creation” of mine… based on those old sizzling skillet mixes that used to be around. We missed having them, so I tried to come up with something close to substitute.
Chicken Broccoli Cheesy Pasta
1 LB skinless chicken breasts, cooked and diced
1 box pasta of your choice (we always used rotini shaped)
1 bag shredded sharp cheddar cheese
1-2 cups milk
1 package frozen broccoli cuts, thawed on counter while cooking chicken & pasta
3 TBS butter or substitute
Salt and pepper to taste
Cook the pasta according to the package directions. Drain. In the pan used for the pasta, add one cup milk and the butter. Stir until the butter melts. Add half the cheese to the pan and stir until the cheese melts. Pour drained pasta back into pan and mix well. Add remaining cheese and continue to stir until cheese melts. Add the bag of broccoli and stir. At this point, depending on how the sauce is you might need to add more milk. Continue to stir until heated through. Splash in some Worcestershire sauce and salt and pepper to taste. Serve hot. Serves 4-6.
This is one of our go-to recipes. Very good, filling—comfort food, really. One of my “what the heck are we having for dinner?” recipes since we usually have everything on hand. Occasionally, I use a California vegetable mix or just cauliflower to mix it up. The recipe is yours. Have fun with it.