January 5, 2014

Veggie Chicken Pasta with Gravy

It's no secret that chicken and pasta is my go-to dinner, especially when I'm in a rush. There are so many things you can do with this foundation and this veggie chicken and pasta with gravy is a great example. This is one of those use what you have on hand sort of meals. I was able to throw in whatever veggies I had hanging in the fridge, which I love. Topping this with gravy as the sauce added a comfort food element, so it was perfect for a cold-weather dinner.


Now I used a simple packaged gravy mix (the kind you just add water to) because it was a busy weekday dinner, but if that offends you just use whatever gravy you'd like. Start to finish, this is a 30 minute dinner, which you can cut shorter by using leftover chicken instead of cooking it fresh. 


My veggies of choice this time around were carrots, cauliflower, potatoes, and frozen peas - the idea is to use what you have, no special ingredients involved! I cooked the veggies right in the gravy mix so they would absorb all the flavors.


Veggie Chicken Pasta with Gravy (4 servings)

1/2 lb egg noodles
1 Tbsp olive oil
2 boneless, skinless chicken breasts, cooked and chopped
2 C assorted fresh veggies, chopped
2 C prepared gravy (I mixed 1 pkg chicken gravy with 1 pkg onion gravy with 2 C cold water)

Cook noodles according to package instructions. Drain and set aside.

Meanwhile, heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden on both sides and no longer pink. Remove from pan, set aside. Chop once cooled.

Add all veggies to the skillet. Prepare gravy (if necessary) and add to the skillet with the veggies. Reduce heat to medium-low and simmer, covered, until veggies are tender (about 15 minutes, depending on the veggies you choose).

To serve, layer pasta, then chicken, then gravy/veggie mix in bowls. Serve hot and enjoy!










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