Guess who’s back?
Tell a friend.
Ha! Just kidding.
But I am, in fact, back this week with a new recipe for all of you “on the go” Mom’s and Dad’s with kids needing to be here and there and everywhere all week long!
These recipes are also good for everyone, really.
I guess, I shouldn’t single out one group, but it is that time of year.
Time for school supplies, uniform shopping, packing lunches and carpools.
This can be a really stressful time for people, even those without kids going back to school.
Everything just starts getting crazy busy when August rolls around.
Vacations are over with and it’s time for all of us to get back to the proverbial grindstone.
I mean, we can’t just vacation and vacation and vacation. We have to eventually get back to reality which includes getting back to work and getting those kids back to their own grindstone.
Wouldn’t it be nice to have a few recipes in your culinary arsenal that would make life easier?
Of course, it would!
And that’s what I’m here for!
Now, the beauty of this recipe is this. It uses all the vegetables!
The summer squash, zucchini, carrots, bell peppers, grape tomatoes, red onion – all of my faves!
I will also tell you that this is another pasta dish, however, pasta is easy, fast, and filling and can feed a crowd. So, if you are one of those families with teenagers and all of their friends seem to find their way to your home for dinner once a week, then this is the best recipe for you!
It is accompanied by a rich, cream sauce made with heavy cream, a carton of whipped cream cheese and shredded swims and parmesan cheese.
So, who’s ready to get started?
I know I am.
1 pound of boneless skinless chicken breast
1 yellow squash, sliced
1 zucchini, sliced
1 carrot, sliced
1 red onion, sliced thin
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
1 small package of grape tomatoes, sliced lengthwise in half
1 package of your favorite pasta
1 stick of butter
2 cups of heavy whipping cream
1 – 12-ounce container of whipped cream cheese
1 cup of shredded Swiss cheese
1 cup of shredded parmesan
Preheat the oven to 350 degrees Fahrenheit.
Prepare the chicken breast by seasoning with garlic salt and black pepper and bake in the oven until the internal temperature is 165 degrees Fahrenheit, approximately 30 minutes or so.
Next you will want to boil the water for your pasta. When the water is ready, add in your pasta with a generous amount of salt and a couple of times around the pot with olive oil. Cook until al dente, meaning until the pasta is cooked enough to retain a somewhat firm texture.
Now, on another burner, heat a fairly large sauté pan and add in your stick of butter. Let it melt and then add in your sliced onions and carrots and cook until they are soft. Once the onions and carrots are soft, add in the bell pepper and sauté, them as well. We won’t add the squash, zucchini, or the tomatoes until the end because we don’t want them to become mushy. And it will happen if you add them too soon. I like the vegetables to still have a little bit of a bite. Much like the pasta.
So, at this point the pasta should be ready. Drain it off, retaining about a ½ cup of the pasta water. In the same pot that you cooked the pasta in on low heat, add in the heavy whipping cream and the whipped cream cheese. I use whipped cream cheese because it melts easier into the cream. Now once the cream and cream cheese are melded together, add in the shredded Swiss cheese and parmesan, and let it melt. At this point, I will add some garlic salt, pepper, and the nutmeg. Once the sauce comes together, add in the ½ cup of pasta water, and stir. Next, add in your pasta of choice and the sauteed vegetables. Gently mix them all together and voila! There you have it.
I serve this dish with cheesy garlic bread and simple green salad with cucumbers, sliced red onions and sliced grape tomatoes. And my favorite new dressing is the Good and Gather Green Goddess dressing from Target. It’s amazing!
So, what do you think?
Does this sound like something you could make and serve to your loving and busy family?
I think so!
Amazingly enough, I prepared this recipe this week, and have eaten it for a late lunch almost every day this week! So, good!
Well, I hope my little offering this week finds you and your family happy, healthy, and ready for the coming school year!
And as always, I wish peace, love, and good food!