AnonymousSeptember 20, 2012 at 7:37 PM
I tried this recipe n tweaked it to make it healthier. I poached the chicken breasts in water to cover until done reserving the poaching liquid. In a large pot, I brought water to a boil, salted the water & added a pkg of fettachini pasta and cooked 1/2 the time specified on pkg (since we like are pasta al dente and baking further cooks the pasta), I drained the pasta n rinsed with cold water an set aside in a collander. In the pasta pot I made a rue from butter and a splash of olive oil with about 2 T flour until flour was golden, I added onions, bell peppers and slice mushrooms and sauteed until they softened with a little more olive oil. I then added 2 cups low fat milk, about 3 T sherry and stirred until rue mixture was thickened, added a can of diced tomatoes, a bay leaf, italian seasoning salt n pepper, the chicken (chopped into bite size pieces) the pasta and 1/2 cup Kraft parmesean cheese & mixed well with my pasta spoon (haha we call it the pasta comb), some of the chicken broth to thin it out a bit; I added a cup frozen peas for color. I had a baking dish presprayed with spray oil then added half of the casserole and 1/2 cup shredded Italian style shredded cheese, another layer of casserole and the rest of the pkg of italian style cheese (8oz pkg in total). I then topped it with seasoned bread crumbs a few pats of butter and about 1/4 cup parm. cheese and baked in 350 degree oven for about 30 mins. I took it out the oven & let it set while I put my homemade garlic bread in oven (whole loaf of french bread, finely minced garlic, salt, paprika and butter and finely chopped parsely combined and spred on the bread which I cut into serving sized pieces and placed on foil lined cookie sheet, turned up oven to 400 n baked until crispy about 10 minutes. I also pqrepared a simple green salad with olive oil vinegarette and well la! A restaurant quality, lower in fat and sodium. And for just a few dollars! My picky family ate every morsel of the chicken pasta n I only had 2 pots and the collander n baking dish to rinse & put into the dishwasher! I love easy one or 2 pot comfort meals. Only wish I had leftovers to take for lunch.
Hint: I always buy meat n poultry in family size pkgs on sale and divide into freezer bags sealed and put name n quanity of product along with the date & price per pound...it makes me smile to see say chicken breasts @ .99 lb, chuck beef and pork roasts @ $1.99 lb. I also keep a well stocked pantry of dried pasta, canned tomato products, dry beans, rice (white, brown, jasmine), barley, canned summer crisp corn, pickles, olives, beef, veggie n chicken stocks in boxes, whole oats, flour, cormeal things I use every week n always buy on sale, rotating my stock. I also have a large easy to access collection of seasonings and spices always purchased on sale buy 1 get one free. Since I live in the South, I buy frozen veggies and trinity/southern seasoning as fresh veggies aren't as economical even in season besides potatoes, onions, celery, garlic, greens, brocolli, cauliflower, parsley n cilantro, tomatoes esp in summer. By keeping my cupboards and freezers filled with sale items, I not only save money but I can whip u a meal without running to town :) I'm not an avid couponer but I do use them but only for things we use or for buy one get one free or free items. Once I saved $32.00 with coupons and I was thrilled bc I came out of the store with real foods, cleanimg products and paper towels :)
God Bless n eat well & remember portion control...u can maintain a healthy weight just by eating foods u love as long as u portion control...we eat on our 7" salad plates...our dinner plates r 12" n I use them as platters :)
