In my ongoing effort to replace a lot of prepackaged foods with fresh ingredients, I’m always trying to ‘cook up’ something to use ingredients I have in my pantry and fridge. My goal is not only to cook healthier, but to get the pantry contents whittled down to the point where I actually know what I’m running low on!
Healthier? Almost 2 cups of cheese? Anyway, cheese is a dairy product and dairy is good for you, and there is more broccoli than cheese! In this case, I would not recommend using anything less than 2% cheese, as it will probably not melt properly.
I forget what I bought the Farfalle for originally, but there sat half a box and me with no more air-tight containers for pasta (I already have 8 filled containers of various cuts in the pantry). Before the weather decided to get warm and humid, it was time to use it up.
This is a great pasta side to make when you have half a box of pasta, some leftover chicken, and some broccoli. The ingredients are simple and you probably have them in your fridge and pantry. The pepper jack gives this side a little kick, but is not overly hot or spicy. My husband said 'It's good', which is much better than 'It's fine' (translates to 'I could take it or leave it')
- 1/2 lb. Farfalle pasta (bowties) or other substantial cut
- 2 qt. water
- 2 tbsp butter
- 1/2 medium onion, sliced sweet or yellow
- 3/4 tsp. salt plus additional for seasoning at end
- 1/2 tsp. black pepper ground
- 2 ea. chicken breast halves cut into bite-size chunks
- 1 tsp. minced garlic fresh or prepacked
- 1 tbsp. Dijon mustard can substitute brown spicy
- 1/4 cup Moscato wine can substitute any white wine or white cooking wine
- 1-1/2 cups pepperjack cheese shredded
- 1/4 cup Parmesan cheese shredded
- 2 cups broccoli steamed, fresh or frozen
Bring water to a rolling boil and add pasta
Cook al dente according to package instructions, stirring occasionally; do not overcook!
Drain and set aside. If chicken and cheese sauce is lagging behind, add a splash of olive oil to the pasta and stir to coat. This will prevent the bowties sticking together.
While pasta is cooking, melt butter over medium heat in Gotham Steel deep square 9-12” pan or other large, deep frying pan
Add chicken and onion. Cook until chicken is no longer pink, stirring frequently.
Reduce heat to medium low. Add salt, pepper, garlic, and mustard and stir to mix.
Add wine and heat through.
Add cheese. Stir until melted.
Add pasta and broccoli. Stir until completely coated.
Remove from heat and season to taste.
- I used Yellow Tail® Moscato, which provided a subtle flavor to the sauce
- Kraft® shredded Parmesan was used, but feel free to shred your own. I just didn't feel like it 😉
- I used broccoli florets fresh from the garden, but frozen will work - just don't cook the veggies to mush! A firmer texture provides needed contrast to the pasta.
©2018 Warrior Woman's Kitchen
©2018 Warrior Woman’s Kitchen