Suzy’s skillet supper

This is what I made for dinner tonight.

Yes, I need to come up with a less-Denny’s-sounding name for it, but it’s almost bedtime. I’ll worry about that tomorrow. In fact, the only reason I’m posting this tonight is that I’ll forget the ingredients if I don’t record them now.

My favorite thing about this skillet pasta dish is that I was able to use a couple of items from my own back yard: fresh basil and cherry tomatoes. Also, most of the ingredients were what I just happened to have on hand (I bought the broccoli, the spinach and the bell pepper over the weekend, and I opened my fridge and cupboards for the rest).

So here is the jumbly, hurried version of the recipe – for now. I’m going to let you figure out your own amounts, partly because I didn’t measure anything and partly because I’m about to go to bed. Also, I’ll clean it up and post it on my new Recipes page when I get a chance. (I haven’t formally announced it, but I created a page just for recipes; see RECIPES tab above.)

Suzy’s Skillet Supper

  • Whole-grain penne rigate pasta (or whatever kind you prefer)
  • Olive oil
  • A dash of chicken broth
  • Boneless, skinless chicken, cut into bite-size pieces
  • Fresh garlic (lots)
  • Red bell pepper
  • White onion
  • Fresh broccoli
  • Cherry tomatoes
  • Fresh baby spinach
  • Basil
  • Freshly grated Parmesan cheese

Cook everything but the cheese in a big ol’ skillet, saving the spinach and the basil until nearly the end, dish it up, grate the cheese on top, and devour.

Serves a family of four, or Bruce and one small child.

Bon appetit, and good night!

 

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