Cooking On A Budget: Chicken Pasta and Peas

Thursday, April 19, 2012

Chicken Pasta and Peas


In my kitchen I am the left over queen. And with a tight food budget some nights it becomes all about using up what you have available. I know some of you get that. This is a simple and easy to put together dish that has great flavor and it allows you to use up a left over protein such as chicken or turkey; especially if you don't have a lot left over.
Such was the case in my house with just a small amount of chicken. Then spotting some frozen peas in the freezer, a partial box of elbow macaroni and Parmesan cheese and half and half I put this dinner together.
You could also do this with just vegetables by substituting meat for another vegetable you have on hand. It's all about getting a little creative with what you have available.
  • 2 cups dry elbow macaroni - cooked to box directions
  • 1 cup half and half
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup sliced cooked chicken (allow to get to room temperature if using left over chicken)
  • 1/3 cup frozen peas
  • salt and pepper to taste
  1. Cook the pasta to the manufacturer's direction and after draining leave in the colander.
  2. In the same pot you cooked the pasta add in the half and half . Over low heat bring the half and half up to almost simmering then add in the Parmesan cheese.  Stir or whisk to incorporate. Add salt and pepper to taste.
  3. Cook for about 3-4 minutes and add in the peas. Again, stir and cook for 1-2 minutes and add in the cooked chicken. Keep on a low heat until the chicken is warmed through.

Voila! That's it. Simple, easy and a good way to get rid of refrigerator items before they become - "what the heck is that?"  This recipe would feed 2-3 people.
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