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Wintery Pasta & Cheesy Garlic Bread

Tonight was going to be salads with grilled chicken.  Slushy snow is falling from the sky.  We had pasta, instead.

It’s been raining all day, we’re under a flood watch,  it’s cold, windy, and the aforementioned slush just made my day.   A lovely salad just wasn’t going to work.

I took the chicken breasts I was going to grill and cut them up and sauteed them in a braising pan.  I added some chopped broccoli, orange cauliflower, zucchini, and garlic.  And salt, pepper, and Italian seasoning.

Next was about 2 cups of chicken broth, then a cup of shredded Italian cheeses.

I then added about 6 ounces of cooked tri-color rotini pasta, some chopped parsley, and about 6 ounces of small fresh mozzarella balls.  I mixed it all up, thickened it with a bit of cornstarch, and popped it into the oven for 30 minutes.

And while it was baking, I made some cheesy garlic bread.

It’s supposed to be in the mid-80s Friday and Saturday.

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