Sunday, March 6, 2011

Southwest style chicken & veggies with pasta

My local grocery store had the new Philly cooking creme on sale for 2/$4, I had a coupon with me for a free container.  Now, I hadn't planned on going to the supermarket at all today.  Actually, in all honesty it would have been nice to just stay in my PJ's and clean on this rainy Sunday.  But since we were out anyway to pick up The Kid's reserved copies of both Pokemon Black & Pokemon White and I was out of my favorite black cherry flavored water I figured I'd grab some groceries for the week while I was at it.

I picked up the Italian Herb and the Southwest style Philly Cooking creme along with a pack of Chicken thighs.  Now, you can use whatever kind of chicken you want.. I tend to stick with thighs for everyday cooking because they're cheaper than breasts and are easy to cook pretty much any way you want.

Cook the chicken (skin removed) in a preheated skillet (because I used thighs I didn't bother adding any oil to the pan)  Cook about 10 minutes on each side, turning twice until they're cooked through.

Into the pan add 1 thawed bag of broccoli florets (I use frozen because they're cheaper, I know they're fresh and they're there whenever I need them) and 1/2 box of mini rigatoni or any shaped pasta you'd like.

Stir in 1/2 container of Santa Fe style Philly cooking creme until incorporated.

The cooking creme holds up very well and has a great flavor.  Next time I'm going to try it with rice.   I didn't add any seasoning to my chicken before I cooked it and the cooking creme alone was just enough to give everything in the pan a wonderful flavor with light creaminess.  I didn't use the entire container because I was making just enough for myself & the kiddo.. so if you're cooking for more than 2 you should definitely use the entire container.

The final verdict was 2 thumbs up from The Kid & myself.

1 comments:

LaDonna said...

awesome! I was interested in this after seeing the commercial :-) Will definitely try this!