eats: chili chicken pasta (skillet or bake)

if your house is anything like ours, it gets crazy once everyone is home from work and school.  especially with a newborn in the house.  since i’ve had the ‘luxury’ of being a stay at home mom again, i’ve been able to get back into the grove of meal planning.  so from my sanity, to hopefully your’s, here’s one of the meals we lined up for this week.

 

  • 2 large organic, free-range chicken breast (fully cooked and chopped
  • 1 box of organic whole wheat penne (or pasta of your choice)
  • 1 can of organic fire roasted tomatoes (Muir Glen is our favorite! PS – make sure if you are buying canned tomatoes, you are buying them from a company that DOES NOT use BPA to line their cans!)
  • 1 pack of chili seasoning or 4 tablespoons of a DIY mix, find the awesome recipe here, we keep our own mix on hand at all times.  its a perfect hearty seasoning.
  • 1 1/2 cups of organic chicken broth
  • 1 bag of organic shredded cheese, about 2 cups do the trick but its to personal taste (optional, but super tasty when you make it as a bake)
  1. If you are going to do the bake, pre-heat oven to 450.
  2. Boil water and prepare pasta per instructions.
  3. In separate sauce pan, combine tomatoes, chili seasoning and chicken broth.  Heat until bubbles start to rise and then return sauce to a simmer.
  4. Add cooked pasta and chicken into the sauce mixture and stir.
  5. If you are opting for the skillet method, then, ta-da!  You’re done, scoop out servings, sprinkle with cheese and serve.
  6. If you are opting for the bake, compile all those amazing ingredients into a 9×13 dish, top with cheese and bake for 10-15 minutes until top is brown.  Remove, cool for 5-10 min and serve.  Yum!

 

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