The girls are done with school for the year.
Mark is back from his work trip to India.
I hit a curb last night, busted my tire, and am now rocking a donut until early next week.
I worked like a dog this week, breaking for a quick walk at lunch and bathroom breaks only.
The girls and I survived the week before recital…nearly, anyway. Dress rehearsal is tonight and I’m foregoing my workout so I’m SURE we’re not running late.
I not-so-secretly love not sharing the remote at night and choosing to go to bed earlier…or later. I also not-so-secretly love the break from cooking when Mark’s gone. I would normally cook some basic things while he’s gone, but with the girls gone 3 nights this week and me gone 1, there was just zero chance of that happening. We haven’t had a week this chaotic in the evenings…ever.
Needless to say, I’m looking forward to next week and getting our summer groove going!
Summer and dinnertime routine is about 1) simple and 2) impromptu. I like to keep time in the kitchen limited in the summertime because we get about 4 minutes of swoon-worthy weather and I do not take it for granted. Along that same vein, I keep our evenings a bit fluid so that when the weather lures us to water, we’re ready to roll!
A repertoire of quick and easy meals that the kids love are a summer must-have. And let me just say, this one is a total gem. In fact, it’s the 3rd appearance on the blog and each iteration is just slightly different (i.e. BETTER!) than the last. I hope you think so, too!
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red onion, diced and divided
- 3 cups water
- 2 cups low-sodium chicken broth
- 12 oz whole wheat penne pasta
- 2/3 cup barbecue sauce
- 1/2 cup whole milk plain Greek yogurt
- ½ cup 2% mozzarella cheese, shredded
- ½ cup 2% sharp cheddar cheese, shredded
- In a large nonstick skillet, heat the olive oil over medium heat. Once hot, add the chicken and most of the onions (reserve a few tablespoons for topping), and sauté, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
- In the same skillet, add the water, chicken broth, and penne. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, and the pasta is tender.
- Stir in the barbecue sauce and Greek yogurt. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
- Serve immediately and garnish with the reserved red onion.
Recipe adapted from Mel's Kitchen Cafe
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 11.0gCholesterol: 56mgSodium: 748mgCarbohydrates: 59.3gFiber: 5.1gSugar: 16.2gProtein: 29.5g
Love one pot recipes like this? Me too! You may also love:
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