Monday, August 22, 2011

20 Dinners, 1 Day: Pasta with Chicken and Tomato Sauce


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.

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