Tuesday, February 15, 2011

One of the easiest...

Our baby has taken on a new schedule, one that has him napping from 3-4:30, rather than the very nice 1-3.  This new schedule makes the afternoon frantic for me, since I now have to leave for daycare pickup around 4:45, fighting all the people trying to get home from work, walking in the door at 5:30.  I know for many of you, dinner doesn't even get started until well after 6, but in a two teacher household, dinner is typically finished by 6, so this late start stresses me out.

I was in no mood to take on a complicated recipe, so instead turned to this easy meal that my husband brought to our relationship.  He much prefers it with "tomato alfredo" sauce, which was not to be found anywhere in the grocery store when we first started dating, but now can be found on the top shelf at the grocery store (read:  more expensive bottles), so I buy a few bottles as a special treat for him when it goes on sale.  This can also be done with shrimp, and he prefers to have garlic bread with it.


1lb chicken (or shrimp)
bottle of your favorite sauce (or equivalent homemade)
1/2lb pasta

1.  Start your pasta going. Cook according to package directions.
2.  Cut your chicken into bite sized pieces.  If using shrimp, remove all the ickies.
3.  Pour the jar of sauce into a large skillet.  Add the chicken to the sauce. 
4.  Simmer until chicken is cooked through, about 10 minutes.
5.  Serve sauce and chicken over cooked pasta.

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