After spending nearly 4 hours in traffic on my drive up from work, I wanted a dinner that would be quick, fast and tasty. After a quick and fruitless Google sesh, I decided to get serious and go to a site that has rarely let me down: Real Simple. On their website, Real Simple has a ‘Dinner in 15 Minutes Flat‘ page, which is pretty much awesome, especially when you are short on time. The only thing that I found annoying about the recipe was the fact that it called for a rotisserie chicken… that would be fine and dandy, but when you get home and are looking for a quick, last-minute recipe, I highly doubt you have a rotisserie chicken lying around or that you want to head back to the store to pick one up. Instead of dinner in 15, it was more like dinner in 30 since I had to roast chicken, but it was worth it.
I’m not really a fan of pasta, like I kind of hate it, which apparently makes me a crazy person according to most. I am of the school of thought that potatoes are where it’s at. Despite my misgivings about pasta, this recipe still appealed. I actually think that with a bit more broccoli, this could be served as a meal by itself without pasta and still be just as satisfying. The other good thing about this recipe, which might have been a by-product of using more pasta that the original recipe called for, was the fact that there were tons of leftovers. If I had been going to work the next day, it definitely would have made for a great lunch.
Roasted Chicken Breasts
- Boneless, skinless chicken breasts
- garlic powder
- unsalted butter
- extra virgin olive oil
- Kosher salt and fresh ground pepper
- 1 lemon
Easiest roast chicken ever! The chicken definitely could have been served as is when it was done in the oven. It was very tasty by itself.
Heat oven to 400. Prepare the chicken breasts. Sprinkle with garlic powder on each side and place in baking dish. Top with a patty/slice of unsalted butter then lightly drizzle with olive oil. Top with kosher salt and generous grind of pepper. Squeeze one lemon over chicken. Cook chicken for 20-25 minutes.
(Gluten-free) Chicken Broccoli Mac & Cheese (adapted from this recipe)
- 8 oz. dried pasta of choice (I used a 12 oz. box of gluten-free elbow pasta)
- 2 cups of fresh broccoli florets
- Roasted chicken breast
- 1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs (aka Boursin)
- 3/4 to 1 cup milk
- 1/4 cup oil-packed dried tomatoes, drained and snipped
- 1/4 teaspoon freshly ground black pepper
- fresh Italian (flat-leaf) parsley, optional
In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 1/4 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.