This is one of my favorite meals because it’s super easy/quick, and happens to be one of the first things I
used to ensnare cooked for my husband while I was living in Boston. That’s right, Boston. I never learned to pahk the cah in hahvahd yahd, but I did start saying cah-fee for a while. Then my native Jersey accent kicked in and I reverted back to caw-fee. Order restored.
Anywho, I learned this little guy from my mom (from whom (along with both my grandmas) I learned most of my cooking skills). Talented family, I’ll tell ya. Come hungry, leave heavy. But enough chatter, I know what you’re really after.
- 3-4 boneless chicken breasts
- 1 box of penne pasta
- 2 packages of shredded cheese (I use 1 sharp cheddar and 1 fat free cheddar)
- 1 cup of fat-free Greek yogurt
- 2 green bell peppers
- 2 red bell peppers
- 1 package of mushrooms, sliced.
- ½ cup milk
- 1 tbsp butter
- Parmesan cheese (optional)
- Garlic Powder
- Put skillet/pan on medium
- Put butter in skillet to melt
- Add sliced peppers and mushrooms
- Sprinkle with salt, pepper and garlic powder
- Stir, cover and leave until veggies start getting tender
- While veggies are cooking, cut up chicken breast into 1 inch chunks
- Sprinkle with seasonings.
- Add chicken to skillet.
- Boil water and cook pasta.
- While pasta is cooking, get a small pan and heat up milk and Greek yogurt.
- Once hot, add in cheese, little by little, stiring until melted.
- Drain cooked pasta, add to skillet with veggies and chicken.
- Stir in cheese sauce.
- Serve and enjoy!
PS. My portions are never this small. I wish I could exercise that type of self-control. Gimmecakegimmecakegimmecake.