I’ve seriously been M.I.A. lately. We’ve had so much going on. Scott’s been on the job hunt and I’ve been working super hard. My responsibilities have changed at work, so I have a lot more on my plate than before. It’s cool, though because I hate being bored. More after the jump. In happier news Baby R has two teeth, is scooting everywhere, enjoys her bouncer, and we discovered she likes apples and green beans. I’m also planning to surprise Scott for our anniversary; it’s going to be GREAT!
This is a dish I threw together at the last minute. I didn’t want to have our usual baked chicken, rice, and veggies. I looked in the pantry and saw a box of fettuccine and got an idea. Why not pasta instead?
- 4 cups chicken broth
- 2 cups 2% milk
- 1 1/2 tsp cajun seasoning
- 1 cup all-purpose flour
- 1 lb. wheat fettuccine
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1 cup green peas
- 2 tsp garlic salt
- 1 1/2 tsp pepper
- Preheat oven to 350 degrees F. Spray a rectangular baking dish with nonstick spray.
- Chop chicken breasts into small pieces. Add them to the baking dish and season to taste. Place in oven and bake for 35 minutes.
- In a saucepan, add chicken broth and 1 cup of milk. Bring to a low boil. Using a large bowl, add 1 cup of milk, flour, and seasoning. Stir in the flour and keep stirring until you achieve a creamy consistency.
- When you have a low boil, add the seasoning mixture to the saucepan and stir. Add your green peas to the sauce and continue to stir intermittently.
- Add water to a stockpot and bring to a rapid boil. Drop the pasta into the pot. Let it continue to boil rapidly and stir occasionally. [Note: I boiled mine for 13-14 minutes] After it’s tender, strain it.
- When the chicken is done, remove it and add it to the saucepan. Mix the contents well. Then, pour over your pasta and enjoy! Makes about 8 servings.