A Mealtime Winner

I think I've mentioned before that it's very hard to please all three of my kids at the same time when it comes to meals. Ansley is a good and non-picky eater. Christian is much pickier, and Avery is rather tricky too. But I knew when I tried out this new recipe from Eat More of What You Love and everyone went back for seconds that it was a keeper!

So I thought I'd pass it on. I got this cookbook for Christmas, and I really like it. It's a healthy, low fat, low sugar cookbook, which is great for main meals. We haven't found the desserts to be quite up to our high sugar standards, but how could they be? A chocolate chip cookie recipe with 2 cups of sugar versus 1/2 cup of sugar is just not gonna taste the same, no matter who you are. Ansley thought the super duper healthy cookies were "okay", Christian wouldn't even try them because "they look weird", John thought they were "gross", I agreed with Ansley, and ironically Avery loved them. Probably because she hasn't had as much sugar overdosing as the rest of us. But compared to my typical chocolate chip recipe, well there was no comparison.

But I was talking about dinners. And I think you're going to love this one. It seems like most moms are looking for easy recipes that will please everyone, so here you go! You can thank me in the form of desserts with lots of sugar. (Since I ate such a healthy dinner!)

Now remember, this is a healthy eating cookbook, so if you aren't as much into that, feel free to add more of the things you love. The ingredients are pretty small because, well, that's all you can eat if you're trying to eat healthy. (TRUST ME, I KNOW.) And love desserts.

Chicken Parmesan Toss

It made this big ol bowl full, and it was COMPLETELY gone. Unheard of!

2 cups dry penne pasta
2 1/2 tps olive oil, divided
1/2 cup grated Parmesan cheese, divided
1/3 cup Panko breadcrumbs
12 ounces boneless, skinless chicken, cut into 1 inch pieces
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 medium tomato, seeded and chopped
1/3 cup sun-dried tomatoes
2 tsp cornstarch
1 cup reduced-sodium chicken broth

Cook the pasta and set aside.

Heat 1 tsp of oil in a large nonstick skillet over medium heat. Add the panko breadcrumbs and 1/4 cup Parmesan. Stir well and toast until golden brown, about 1 to 2 minutes. Remove from pan and set aside.

Add remaining 1 1/2 tsp oil and heat over medium heat. Add the chicken and garlic and saute until chicken is mostly cooked through. Sprinkle oregano, salt and pepper over chicken. Add both tomatoes and stir.

In a small bowl, whisk the cornstarch into the chicken broth and add to the pan. Cook for a few minutes or until the sauce thickens and chicken is cooked through. Sprinkle the remaining 1/4 cup Parmesan.

Add the pasta to the skillet and stir gently. Sprinkle with panko Parmesan crumbs and serve.

I just added a simple salad with it, and it was a big hit!

I hope it's a hit with your family too!

Comments

[Suzy]

Yummy! Thanks for sharing!