One thing I need to do better is plan... or pantry shop.... I never seem to have the right ingredients on hand for the recipes that sound good. Honestly, I wasn't going to cook dinner tonight because Brandon is at band practice, but leftovers, Lean Cuisine's, or canned soup where not sounding good.
I came across Rachel Ray's Mac and Cheddar Cheese with Chicken and Broccoli recipe, and since I didn't have all the ingredients needed, I decided to make my own version. Although it didn't turn out to be a mouth watering masterpiece... it was still pretty good...
2 tablespoons extra virgin olive oil
1 pound chicken breast, chopped
salt and pepper
1 pound penne pasta
3 tablespoons Smart Balance Light
3 tablespoons whole wheat flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 cups skim milk
1 cup chicken stock
2 cups shredded sharp cheddar (reduced fat)
1 cup shredded Italian cheese blend (reduced fat)
Place a pot of water to boil for penne.
Heat oil in pan. Add chicken salt and pepper to taste. Saute until chicken is thoroughly cooked. Turn off hear and reserve.
Add pasta to boiling water. Cook until al dente.
While pasta is cooking, melt butter spread in a sauce pan over medium heat. Add flour, cayenne pepper, and paprika and whisk together until roux bubbles. Cook for one minute. Whisk in milk and stock, raising heat to bring to a quick boil. Simmer sauce for five minutes until thickens.
Drain pasta. Add back into pot and add chicken.
Add cheese to the milk sauce and stir to melt. Pour sauce over chicken and pasta.
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