A little late posting for Tasteful Tuesday.
Crazy weekend with my sisters wedding, back to school shopping, and Bailey’s first day of 7th Grade. Which meant no cooking at home, as well as little time to post.
Also, we just got back from an adult only trip to Mexico. Let’s just say cooking for my family after being cooked for, has been difficult to ease back into. But, my body is craving for me to stay fit with my 21 Day Fix commitment.
So, I finally made a trip to the store after work yesterday and drummed up my own recipe for dinner last night.
I opted to try the Gluten Free Pasta Penne again. I just changed up the vegetables, meat, and dressing.
Ingredients:
4-5 large grilled chicken breasts (I used ones left over from a previous meal a couple of days ago)
Gluten Free Penne pasta (or pasta if your own choice)
Family size bag of frozen Normandy Blend vegetables (if more time allowed steamed fresh veggies is the best way to go)
1 cup dressing Kraft Greek Vinaigrette dressing
To get started:
grill chicken and cut into large pieces
cook pasta per instructions
Microwave or steam vegetables per instructions
drain vegetables and pasta
mix pasta, vegetables, chicken, and dressing into large bowl and serve
(there ended being more pasta compared to the veggies and chicken, so either use less pasta or more chicken and veggies)
There you go!
Simple. Fast. 21 Day Fix approved.
Enjoy!
