My fellow foodies, THIS is delicious. It was a simple dinner that I threw together in very little time, and allowed me to use some leftover ingredients so I didn't waste them! It was fast, it was easy, it was simple, and most of all, it was SO tasty. Michael and I agreed it tasted almost a bit like a broccoli casserole, minus the cheese. It did taste very similar, so I'm thinking adding cheese wouldn't be such a bad idea. Then again, when has adding cheese to something ever been a bad idea?
We went to a furniture outlet this weekend and purchased a couch for our new home. I'm so excited! It is being made now and we will be able to pick it up May 17, 2013 or sooner! Hopefully, we will be moving into our home on April 25, but it may be pushed back. Keep us in your thoughts and prayers that the underwriting process through our loan moves quickly and everything stays on schedule.
Creamy Chicken Skillet
Yields: 4 servings
1 lb. boneless skinless chicken breast, 1" cubes
1 (10.75 oz) can cream of mushroom soup, undiluted
1½ c. milk
1½ c. water
½ tsp. dried basil
¼ tsp. garlic powder
2 tbsp. dried onion, minced
1 tsp. salt
1 tsp. black pepper
2 c. short cut pasta, uncooked
1 c. fresh broccoli, small chop
1 c. frozen peas
In a large skillet with high sides, heat olive oil over high heat. Once the oil is heated, add the chicken and brown on all sides. Cook the chicken thoroughly and then remove and set aside.
Add the water and deglaze the pan, then add the milk. Once mixed, whisk in the cream of mushroom soup, dried onion, and basil.
At this point, add the peas (or any other frozen vegetable you choose).
Bring this mixture to a boil and then add the pasta. Bring back to a boil and reduce to medium heat.
Add the broccoli (or any other fresh vegetable you choose) and simmer for 10 minutes.
At this point, add the chicken back in, with any juices that were left in the bowl, and cook for 5 minutes or until heated through.
I served along side my garlic breadsticks, which will be in a recipe to follow!