This is my vow to all of you! I have gotten in a slump, went on vacation, refused to go to the grocery store, found out I was pregnant, etc... I could come up with a million reasons on why I haven't been blogging but in reality, who cares. However, my vow to blog I shall keep! My cooking passion has been re-ignited, 14 days of eating out will do that to a chef at heart. Plus, I love this time of year. Comforting casseroles, soups, Thanksgiving. I don't mind turning the oven on to bake & heat up the house. I have a million things I want to make, so I am sure this blog will be busy!!!
First off I will start with something that we made before we went on vacation. Actually, the Hubs made it. This was when I was on the no grocery store kick. This was super easy & super fast. I found it in my Pillsbury Best of 2007 recipes.
Cheesy Tomato Chicken Skillet
2 cups of pasta (I used whole wheat rotini)
3/4 lbs chicken, cut into pieces
1 can cream of chicken soup (I used the Healthy Request)
1 1/2 cups chopped tomatoes (here I used some frozen diced tomatoes from our garden. I thawed them & drained them)
1 1/2 cup of milk
2 Tbsp fresh basil, chopped
1 cup shredded mozzarella
1. Cook the pasta as directed
2. Heat 10 in skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk & basil.
3. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.
So this took all of like 20 minutes to make. It wasn't all that bad for you, but it wasn't healthy. Be on the lookout for more healthy recipes in the future.