tuesday night's dinner was my own creation. it started out inspired by a pasta dish i had for lunch at ciro's. the one i made was so yummy, and such a big hit with M, that i thought i'd share the recipe.
[note: this pic is of my leftovers for lunch on wednesday. ignore paper plate and masty fork. i'm at the mercy of the office cupboards!]
ingredients:
1/2 box mini farfalle pasta (cooked)
8 oz sliced mushrooms
1-2 Tbs minced garlic
4 oz cream cheese, softened
italian spices to taste (i used penzey's pasta sprinkle)
2 medium tomatoes, diced
1/2 c. canned whole kernel corn, drained
8 oz cooked, sliced chicken breast
3 oz fresh mozerella cut in small pieces
put on water to boil, and cook pasta as directed.
meanwhile, add mushrooms and garlic to a large skillet and sautee for a few minutes. add cream cheese, break up with spoon, and stir until melted. add italian spices, corn and chicken breast, stirring until heated through. add diced tomatoes, and cook for 2-3 more minutes. here, i added a few fresh mozzarella balls, cut in half, and stirred until melted.
add drained, cooked pasta to sauce and serve.
you could also add sliced black olives or kalamata olives to this if you'd like. M is not a huge olive fan so i skipped them, but if i were making this just for myself i'd definitely add some! you could also add some julienned carrots to get in more veggies, too. and i think this would be just as good without the chicken, though that would be unheard of in this house!
1 comment:
Yum!
Post a Comment