The mystery that is my husband

We've discussed this many times, Jon-boy claims he doesn't do hot dishes.

And yet, he continues to ask me to save and make recipes that are hot dishes! He definitely keeps me guessing.

Tonight we had a jumble of ingredients that I somehow managed to make into a meal. Jon took the first bite and said to me, "Save this recipe, I don't know what you did, but save it. It's so good!" Well, good thing I have a good memory! ;)

So, here's to the mystery boy.

Here's to you and your culinary adventures, friend. Cheers!


Quick Chicken & Pasta Skillet
Serves 4
277 calories per serving

9 oz boneless, skinless chicken breast- diced
3 cups dry rigatoni pasta
1/4-1/3 cup diced onion
1 clove garlic, minced
1 TBS olive oil
1 very large tomato, diced
1 cup tomato sauce
1/3 cup fresh parsley, chopped
1/2 cup chicken broth
1/2 tsp dry Italian seasoning
salt and pepper to taste
1/2 cup reduced fat cheddar cheese

Bring a large pot of water to a boil. Simmer pasta until al dente. Drain.

In a large skillet, saute onion and garlic in olive oil. Add diced chicken. Season with salt and pepper. Cook until chicken is almost done, 7-10 minutes.

Add dry Italian seasoning, diced tomato, and chicken broth. Simmer, uncovered 10 minutes.

Add tomato sauce. Toss in drained pasta.

Stir in fresh parsley.

Top with shredded cheese. Cover the skillet to melt the cheese. Leave covered for about 5 minutes before serving to allow the pasta to finish cooking through in the sauce. Serve hot.