One-Skillet Pasta with Chicken and Broccoli

We have divided duties in our household – I’m the cook and my husband does the dishes. Needless to say, there are times that, while he might enjoy the meal, he’s not too pleased with the amount of dishes it took to get there. I always try to be frugal with my dish and pot count, and I make every effort to clean as I go, but there always seem to be a flurry of activity at the very end that results in a pile of dirty dishes for Chris to clean. That’s one reason why I love this recipe – it only uses one skillet to cook the whole dish (along with knives, cutting board and measuring cups/spoons). This is also one of our staple household dishes because it tastes great. It has a lot of flavor from the garlic and sun-dried tomatoes and the broth-based sauce is pretty light, with just a touch of milk and cheese. This is a great weeknight meal that comes together easy and clean up is a breeze.

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One-Skillet Pasta with Chicken and Broccoli

Perfect Pasta for Peas

I finished up the last of the shelled peas tonight in another pea and pasta recipe from Great Food Fast – Farfalle with Salmon, Mint and Peas. But I didn’t have farfalle pasta, so I grabbed a box of orecchiette, whose shape resembles a small ear. As it turns out, peas and orecchiette pasta are a match made in heaven. Have you ever ended up with a pile of peas at the bottom of your bowl because the little buggers are hard to stab with a fork? Problem solved. The “little ears” each cradle a single, shelled pea perfectly and makes eating this dish a breeze.