Sundays are typically quiet affairs where I spend much of the day cleaning and generally preparing for the week ahead. It is also the day I cook myself the meals I need for the coming work week, so much of my Sunday afternoons are spent in the kitchen. In my Sunday Dinner series, I highlight some of my culinary concoctions. This week’s dinner is…
Cream of Broccoli and Chicken Penne
Summer is coming to a close, and this is generally the time I start to experiment with new things. I was also not in the best condition to go to the grocery store today, and had to make due with that I had. Julianne wanted me to make the chicken parm and potato medallions I posted a few months back, but we didn’t have any tomato sauce for it. In fact, we were hard-pressed to find sauce of any kind around the house today. Julianne recommended that I make a sauce out of some cream of chicken soup I had lying around, and though I was skeptical at first, I thought I’d experiment. It was either that, or order out.
I was never concerned about the chicken or the penne, but the sauce. I needed something more than just cream of chicken soup. I had found a can of cream of broccoli soup as well, and threw that into the mix. Added a bit of water to the mix and it came out okay, but there was clearly something missing. I added a tablespoon full of some pesto and cheese paste to it, and it seemed we were off to the races.
5 chicken breasts, cubed
1 tbsp minced garlic
1 tbsp paprika
1 tbsp parsley
1 tbsp olive oil
400g penne pasta (roughly half a bag)
1 tbsp Olivieri Pesto and Cheese cooking paste
1 can Cream of Chicken soup
1 can Cream of Broccoli soup
1.5 cup water
- Boil penne pasta until ready and set aside.
- Fry the chicken with the olive oil and mix in the minced garlic, paprika and parsley. Cook for 10 minutes on medium high. Remove oils from the pan.
- Place chicken into clean saucepan or wok and add in 1.5 cups of water and the cans of soup. Mix it well and cook for 3-4 minutes on high. Add the pesto and cheese paste, mixing well once more and letting simmer for another 2-3 minutes.
- Add cooked penne to the chicken and sauce, mixing well to expose all of the noodles to the sauce. Cook for another few minutes.
- Serve and enjoy.
Total prep and cook time was no more than 30 minutes, and I think that’s being generous. I think I had it on the table within 20 minutes. Served this up with a couple of those new pomegranate-flavoured Palm Bays, which seemed to go nicely. As I was eating it, I had thought about how nice this would have been with a bit of lemon pepper as well. Perhaps something to note for next time.
As for Julianne, she was thoroughly satisfied, but she continues to ask when I’ll make the chicken parm again. If she gets her way, I might not be posting a Sunday Dinner article next week. Stay tuned.