I’ve been struggling a bit lately finding the time and energy to meal plan and even to cook something other than boxed Mac and cheese. We’ve started to beginnings of a renovation, and while I can’t say that it’s really because my house is torn apart, more so my mind is just preoccupied with paint colors, stone samples, flooring choices, and cabinets sizes to even be bothered with the daily question of “what’s for dinner?” That and the fact that the boys’ taekwondo schedule was changed putting us home at 6:30 means that planning has never been more necessary.
So enter tonight’s creation- Penne Chicken Alfredo with Roasted Spring Veggies. Proof that if you have a few staples lying around the house, you can get dinner on the table with very little active cooking time.
This recipe reminds me of one of my old faves on the Food Network- Sandra Lee on Semi-Homemade. I’m taking a little help from the pantry in the form of a jar of Alfredo and of course the pasta, and adding chicken and fresh veggies for a well-rounded supper. My kids devoured it, and there was plenty leftover for “leftover night”.
Here’s what I did-
2 chicken breasts (about 1 pound) went into the crockpot on high around 1 pm with some salt, pepper, and a sprinkle of garlic powder.
After school (around 4) I chopped up my red onion and bunch of asparagus into bite size chunks. Tossed those with some Olive oil and Montreal steak seasoning- my fave for roasted veggies!- and stuck under the broiler for a few minutes until crisp, but still tender and pretty green.
When we were home for the evening, I boiled my penne, drained the pasta and added the pasta and roasted veggies to the sauce and chicken, along with a handful of frozen green peas. Checked my seasonings, and topped with shredded Parmesan!