Umm…YES. I am claiming fall…even in Georgia.
It is a beautiful 74 degrees outside and we actually ate on the back porch without sweating last night. In the South, that is the equivalent of the fall in September.
So ‘HI’ fall colors in my bowl! 😀
After some unfortunate sickness, in which I will leave out ALL details -because this is a food blog and that would be the opposite of anything you wanted to read on a food blog-I was left craving nutrition for ma’self!
Thus all those veggies, and chicken and HAAALLOOOO veggie noodles?! These may have been around for YEARS, but naturally I hadn’t heard of them until a friend mentioned them the other day. When I spotted them in the store shortly after, I had to give them a go.
There was NOT a taste difference, which had me shocked! And the texture was spot on. These will definitely be reappearing in our kitchen soon.
As my first official fall dish, I wanted this pasta to be full of fall colors, which began my quest in our semi-empty, only-random-half-eaten-containers-left fridge to make this pasta…something! I found that jar of roasted red peppers that I knew would come in handy and decided to blend it up for some sauce action. Turns out, it worked like a DREAM, guys.
[Reminds self to blend more veggies into saucy deliciousness all the time.]
Not that it is meatless Monday or anything, but I almost didn’t add chicken to this pasta.
Because…lazy. Hashtag food blogger fail.
Yes, it would have still been tasty and full of vegetable love, but that chicken…I kinda forgot how good sautéed chicken can be! The chicken added that extra flavor that really put this pasta dish into the winner column!
Drum roll…30-minute meal!
Just thought I would throw that in there for you guys that have begun your school/all-the-ball-practices/Just-don’t-want-to-cook fall routines (hand raising emojis x 1000)
Hey, I get you friend.
It better be in a crockpot or less than 30 minutes or it’s not happening. And this meal is my hug to you for not grabbing fast food on the way home!
I may even be so bold as to say you have most of the ingredients already at home!
[Side Note-Steven is explaining gears and grid lock tech terms to me about his remote control car while I’m talking veggie noodles. I just need you guys to understand the level of focus it takes to switch between 30-minute dinners and little loud cars rolling over my toes. That is all -_-]
All in a day’s work folks… 😉
P.S. Look at me getting all techy…aka copying this nifty little nutrition label right there into my blog site…so you can have those facts in your face like you like ’em! Or maybe you don’t…if that’s the case just scroll quickly over the next picture and right down to the recipe where you like to hang out 😉
What are your fall favorites that you would like to see come from my kitchen?
- 1 lb chicken breast
- 6 oz vegetable pasta penne
- 7 oz roasted red peppers
- 4 oz spinach leaves
- 1½ cup corn
- 1 medium red onion
- 5 garlic cloves
- 2 oz ⅓ less fat cream cheese
- 1 tsp italian seasoning
- 1 tbsp. butter
- 2 tsp. olive oil
- 1 tbsp. water
- ½ cup skim milk
- Parmesan (optional)
- Cook noodles according to box. While cooking, cube chicken and add to a large saute pan with olive oil. Season with salt and pepper heat until cooked through and golden brown and set aside.
- Add garlic, roasted peppers, water and Italian seasoning to a blender or food processor and pulse until smooth.
- Add 1 tbsp butter to the same saute pan used for the chicken and add onions. Cook until tender, about 3-4 minutes and add pepper sauce to pan with milk and cream cheese. Stir to combine.
- Add corn, chicken and spinach to sauce and stir to combine.
- Fold in drained pasta and serve immediately.
Sprinkle Parmesan for added salty flavor.
Parmesan was not included in the nutritional facts.