Last week I saw It's a Wonderful Life: Live at the Biograph! and it was so good! I hadn't gone to anything arts related in awhile and when the American Blues Theater offered my work comp tickets (yay for working in the arts), I was all over them! When I left the show, all I wanted to do was put up Christmas decorations and smile. If you're in Chicago, you should definitely check the show out.
Now to food. Bakes are great because you can throw a bunch of ingredients in a baking dish, add cheese and voila - meals for days. This Tex-Mexy bake is pretty much a dump of ingredients from my pantry -- part of mission: waste less food/clean out pantry before I leave town. I'm not sure why I even had that can of corn but I'm glad it's gone now!
Ingredients (serves 4-6)
2 skinless, boneless chicken breasts
2 c whole wheat rotini
salt
3/4 (15 oz) can whole kernel corn, drained
1 1/2 c salsa
1 c shredded cheese (+ more for topping)
Cook pasta in salted water until just tender. While pasta cooks, poach chicken breasts [Place chicken breasts in a skillet and fill with water until chicken is covered. Bring to a boil, then reduce heat to low; cover and simmer for ~10 minutes. Let chicken sit in hot water for 10 more minutes.] Loosely shred chicken with a fork.
Preheat oven to 400F.
In a large bowl, combine chicken and cooked pasta.
Stir in the salsa, corn and 1 cup shredded cheese (I used sharp cheddar and colby jack).
Place the mixture in a lightly greased 8x8 baking dish. Top with a layer of cheese. Bake for 20-25 minutes, or until cheese melts.
0 comments:
Post a Comment