Last week I lifted nothing more than a fork and knife. And a wineglass. (Obviously.) But this week it’s back to reality – no more lobster rolls, no more Dunkin’ Donuts for breakfast, and no more personal chef. Or, you know, random restaurant chefs. One and the same really.
I was kind of dying for some vegetables by the time we got back. Not that I didn’t eat any while we were in Cape Cod/Boston, but let’s just say I was more intrigued by dishes with names like “lobster quesadilla” (if you’re ever faced with one, don’t think twice – just eat it and then hug the person who gave it to you). This dish met my requirements because a) it involves chicken which is the husband’s favorite food in the world and b) it had the word “vegetables” in the name. Sold.
Nailed it. The hubs went back for seconds and took leftovers for lunch the next day. That’s really all the endorsement you need, people.
I cut the chicken into bite size pieces before browning so it would cook faster and used regular Ragu instead of Prego Veggie Smart. As you can see, my sauce was a little runny. I think next time I’ll cut back on the water (or cut it out altogether).
Original recipe from Campbell’s Kitchen.