I have fallen behind on posts. These recipes are from last spring. This was enjoyable to eat the first time as well as leftovers. We used gluten-free pasta and fresh vegetables. Of course, we used Almond milk. I love the fact that you can adapt the recipes to meet your family's tastes and dietary needs.
Ingredients:2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken thighs or breasts, cubed
1 Tbsp Garlic Garlic Seasoning
1 16 oz pkg frozen California blend vegetables (broccoli, carrots, cauliflower)
10 oz penne pasta
2 1/2 c 2% milk, warmed
1 1/4 c hot water
1 pkt Creamy Crab Cheese Ball Mix
2 c shredded Cheddar cheese
Instructions:
1. In large skillet, heat Roasted Garlic Infused Oil over medium-high heat. Add chicken and Garlic Garlic Seasoning. Salt and pepper as desired. Saute until chicken is lightly browned, about 3-4 minutes.
2. Stir in remaining ingredients except cheese. Cover and bring to a boil. Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.
3. Remove from heat. Stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball mix in a gallon freezer bag. seal well, label and freeze. Thaw completely. Continue with step 1.
