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!
