It feels like it should be at least Wednesday, if not Thursday. I’m not sure why, but this week is dragging and given how busy work has been, I’m surprised. Normally those are the days and weeks that fly right on by.
This week is a bit chaotic with morning drop offs. Because Mark is still working 100% from home, he’s available most days to get Shea on the bus, meaning I’m not going from one end of town, back home, and back across town to get myself to work. It’s amazing, really, that I can clock THAT many miles for something as simple as 2 kiddo drop offs. I’m looking forward to next year when both of them are going to the same school again.
Also, the pay raise when we are FINALLY done with daycare costs. I won’t even know what to do with myself!
As I was looking towards next week and my first ever MLK day off as a recognized corporate holiday, I wasssss just slightly bummed to see that Shea is also off for the day. I figured as much, but I mean, a day at home sans children is always worth dreaming about. NOT THAT I DON’T LOVE THEM SO, SO MUCH!! Sometimes, a mama just wants to cuddle up with a book and completely relax.
I’m spoiling my crew tonight with Qdoba chicken tacos. We never, ever get carry out during the week and with the girls’ excitement, you’d think I fed them dog food every night for dinner. I’m honestly a little offended! But I’ll take the night away from the kitchen and we’ll regroup tomorrow.
I know my woes in feeding kids is one that many parents face. Solidarity, parents. I see you. Sometimes, I just figure I’ll make what *I* want because Mark and I will be the only ones eating any way. This was one of those meals…or so I thought. But even my choosy eaters enjoyed a few bites of the fresh lemon-basil flavors of this creamy, comforting, one pot pasta!
- 2 Tbsp unsalted butter, divided
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1/4 tsp salt and freshly ground black pepper, to taste
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 ½ cups half-and-half
- 8 oz linguine, broken in half
- 1 ¼ cup frozen peas
- 1 lemon, zested and juiced
- ½ cup (2 oz) Parmesan cheese, grated
- 1 bunch fresh basil, chiffonade
- 1/4 tsp crushed red pepper flakes
- Melt 1 tablespoon butter in a large, straight sided skillet or Dutch oven over medium-high heat. Add the chicken and season with salt and pepper. Cook 2-3 minutes per side or until nearly cooked through; remove to a plate.
- To the skillet, add the remaining 1 tablespoon butter. Once melted, add in the shallot and cook until softened, about 2 minutes. Add in the garlic and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, for another minute.
- Add in the chicken broth and half-and-half; whisk to combine. Add the pasta and stir. Bring to a gentle, reduce heat to low and cover. Cook for 10-12 minutes, stirring every few minutes to prevent noodles from clumping.
- Add the chicken, peas, lemon zest and juice and zest, Parmesan, basil, and crushed red pepper; stir and cook an additional 2-3 minutes before serving hot.
Recipe from No Spoon Necessary
Nutrition Information:Yield: 4 Serving Size: ~1 2/3 cups
Amount Per Serving: Calories: 432Total Fat: 15.4gCholesterol: 84mgSodium: 654mgCarbohydrates: 43.8gFiber: 3.4gSugar: 5.8gProtein: 31.6g
One pot wonders your jam? Always the case in my kitchen. Here’s some favorites!
- One Pot Cheesy Taco Skillet
- Garlic Basil Barramundi Skillet with Tomato Butter Sauce
- One Pot Kielbasa Pasta
- One Pot Teriyaki Rice with Chicken and Vegetables
- One Pan Mexican Chicken and Rice