Monday, August 22, 2011
Onto dinner #3 with my 20-Dinner plan. This time around, I wasn't nervous about Abe liking it..... I was nervous about Jimi eating it. He, as many kids can be, tends to be a bit fussy. He's not into "fancy eating" and doesn't like a list of things. So, a lot of time, I save my food experiments for the days he's not with us. Pasta would seem like a sure-fire winner, but it was the chicken that worried me. I don't make pasta with meat, especially shredded chicken, so I wondered how he'd like it.
Both he and Abe loved it and ate 2 servings each. I had managed to scoop out a bit before adding the chicken, so I can attest that it was tasty. The sauce was delicious and the cheese added a nice yumminess to an already yummy dish.
I was supposed to use fusilli, but couldn't find it at the store, so I substituted rotini. I accidentally used the monterey jack from another pending recipe in the dish... I threw in some of the mozzarella when I realized my mistake. It still was tasty and we couldn't tell a difference at all.
Oh and excuse the horrible picture. It was 9:30 at night and I was trying to get a pic quickly before the boys came up to devour their dinner. I'll have to try to get a better picture the next time I make it.
Pasta with Chicken and Tomato Sauce
1 box (16 oz) pasta, like fusilli or rotini
2 tablespoons butter
3 cups Pulled Chicken
2 cups Tomato Sauce
6 oz. mozzarella
salt and pepper
1/3 cup grated parmesan
1/4 cup chopped fresh parsley
In a large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.