Monday, January 12, 2009

Recipe Mondays!

Since I don't have any little Brittanys or Jareds to post pics of or blahg about, I'll do a recipe Monday every Monday. Sometimes they will be healthy and other times . . . not so much. Today is healthy. This comes out of my Better Homes and Gardens Cookbook for Dieters. This is a yummy pasta recipe and I found it to be quite good and light at the same time for a pasta dish.

Chicken-Vegetable Pasta

8 oz dried penne - I like the multigrain penne with protien in it
8 oz asparagus, trimmed and cut into 1.5 inch pieces
1 Tbs olive oil
3 cups sliced mushrooms
1 medium leek thinly sliced or 1/2 cup chopped onion
3 garlic cloves, minced
1/3 mushroom or vegetable broth
1/4 cup half and half
1/4 tsp salt
1/8 tsp pepper
12 oz cooked shredded chicken
1 cup roma tomato chopped
1 Tbs finely chopped fresh basil
1 Tbs finely chopped oregano
Finely shredded Parmesan Cheese

1. Cook penne according to package directions, adding asparagus for the last 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms, leek or onion, and garlic; cook for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half and half, salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until misture is slightly thickened. Stir in chicken, tomatoes, basil, and oregano; heat through.

3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Serve immediately. If desired, serve with Parmesan cheese.

Try it. It's pretty yummy and like I said, you won't feel like you need to take a 2 day long nap afterward. Next time, I'll have to take a picture.


  1. Did you use the leeks or onion when you made it? Sounds so yummy! Thanks for sharing. I bet it would be go for leftovers the next day...I look forward to recipe Mondays!

  2. I used the onion for this recipe . . . and I pureed it because I can't stand diced onions, even cooked.