Thursday, March 18, 2010

Chicken Pot Pasta

Funny how dinner ideas can sometimes morph into something completely different than planned.  Since yesterday I’ve been thinking about peanut sauce…but somehow I wound up with creamy dill sauce.  :)

Basically it stemmed from my lack of desire to go to the store for limes.

Instead, I started pulling things out of the fridge and freezer and created a random new recipe.

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I was thinking about whipping up a chicken pot pie, but no puff pastry in the house…and the frozen pie crust at the back of the freezer has seen better days. ;)

So instead I whipped up some chicken pot “guts” with a dill twist and tossed it with penne instead.

Chicken Pot Pasta

Ingredients:

  • 2 boneless skinless chicken breasts, seasoned, cooked, & cubed
  • 2 cups uncooked penne (or other small pasta)
  • 2 cups frozen mixed veggies
  • 1 tsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 garlic clove, minced
  • 2 cups button mushrooms, sliced

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Sauce:

  • 2 tbsp butter or margarine (I use Olivina)
  • 2 tbsp corn starch
  • 1 cup skim milk (plus more for thinning if needed)
  • 1/4 cup shredded dill havarti
  • dill, salt, & cayenne pepper to taste

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Directions:

  • Boil pasta.  During last 2 minutes of boiling, add frozen veggies.  Drain.
  • In a large non-stick skillet, heat olive oil over med-high heat.  Saute onions, peppers, garlic and mushrooms until softened.  (Add a smidge of water and cover with a lid if pan gets to dry).  Season with salt and pepper.
  • Remove pan from heat while preparing sauce.

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  • In a non-stick pot (I just used the pasta pot) melt margarine over med heat until bubbly.  Add corn starch and stir until smooth.  Let cook 30-45 seconds.  Add large splash of milk and start whisking.  Gradually add remaining milk, whisking the whole time…until smooth, slightly bubbling and thickening. 
  • Reduce heat to med-low, keep whisking.  Add salt, cayenne and dill to taste (I go heavy on the dill, light on cayenne).  Add more milk to thin if necessary.
  • Remove from heat and stir in cheese. 
  • Put skillet of veggies back over medium heat.  Add chicken and bring up to temperature.  Add drained pasta and veggies.  Add sauce.  Stir until all mixed and heated through.

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  • Serve!

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What I loved about this is the versatility.  It lends itself to pretty much any veggies (spinach would be awesome) and any seasoning/cheese combo.  How about adding bacon?!  *drool*

It could even be done in a lazy bones fashion using just a can of mushroom soup instead of homemade sauce. 

For added flavour I think next time I would use half chicken stock / half milk.  Oh so yummy!

This recipe created 4 large servings, or 6 smaller ones.  I may have eaten more than my fair share…and um, skipped the salad. :)

If you try this and make any alterations of your own, let me know!

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7 comments:

H-woman said...

Um, bacon makes EVERYTHING better!

H =)

Jenny said...

ok, yum! I will be trying a variation of this, soon! Thanks :-)

Laura said...

Oh...this looks awesome. I just ate breakfast and am hungry again...

JavaChick said...

I never cook with canned soup any more, but I used to do this thing...many moons ago when I was on a stricter budget...where I would use cream of mushroom soup, milk, grated cheddar as a base (with lots of pepper and probably some oregano or basil) and add veggies, canned tuna and pasta. It actually was very good. Husband doesn't like tuna though, so I hardly ever have any on hand.

Pam said...

That looks great!

Natalie said...

Yummy! Pasta and pot pie are both so comforting. A natural combination!

Grub, sweat and cheers said...

Looks great! You can't go wrong with comfort food like that.