Monday, March 26, 2012

Recipe Monday

I made this up one night when we were pretty limited on what we had as far as groceries go. I threw a bunch of things together that seemed to make sense and it turned out to be delicious. I made it again just so I could take pictures and share it on here. 


You'll also need to grill up a couple of chicken breasts as well. I just put them in a skillet with a little bit of olive oil and garlic. Cook until they're no longer pink on the inside and then set them to the side. This will let the juices set, so that they don't all run out when you dice them up. 

Dice up your carrots, celery, and onion. You will need 1 cup of each.  

Saute in a medium sized pan with a little bit of olive oil. Saute until tender. 

Feel free to prepare your whole wheat pasta at any point per the directions on the packaging. I used 2 cups of dry pasta for this recipe. 

In the same pan that you grilled your chicken in (do not rinse), combine together 2 cups of chicken broth along with 3 tablespoons of flour. I used unbleached all purpose flour. Mix it together over a medium heat until you form a gravy-like texture. You're basically making a homemade cream of chicken to act as the sauce. Feel free to season with pepper and salt. 

Once your chicken has set for a few minutes, dice it up into chunks. 

In the pan where you made your cream of chicken, add in the sauteed vegetables, your cooked pasta, and the diced chicken. Also add in 1 cup of corn at this point. Season generously with salt and pepper and stir until fully combined. 

Transfer to a glass or metal baking pan (9x13) and top with 4 tablespoons of dried bread crumbs. Bake at 375° for 30-35 minutes. 

This was REALLY good. It definitely has the flavor of chicken pot pie, but is a little less stressful. Mainly because you don't have to mess with making a crust. Ugh, crusts, right? I hope you enjoy the idea of this recipe and definitely let me know if you give it a try. 

Until next time


Post a Comment