Dinner Tonight: Chicken w/ Pasta Roni – Parmesan Cheese
One long night for me last night and this morning, had those Phantom Pains! All night and into this morning before they finally subsided. Sure wish there was a cure or treatment for these, it was a bad one to deal with. So needless to say I didn't do a whole lot today except catch up on sleep and relaxing. It was cold and windy day out, so it was a good day to stay in any way. For dinner tonight I prepared Chicken w/ Pasta Roni – Parmesan Cheese.
For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had
them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside. Before serving them with the Pasta I sliced the Chicken Breasts up.
I've prepared this a couple of times now, Pasta Roni Parmesan Cheese. A product of Rice – A –
Pasta Roni – Parmesan CheesePasta Roni Parm Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.
What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually Wrapped,
Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag.
* Boneless, skinless and 99% fat-free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don’t.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
COOKING AND PREP
SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.
* Perfect for salads and stir fry.