Monday, November 28, 2011

Happy Monday!

Happy Monday!

The Monday after a holiday always comes so quickly. I wish I was still at home in my Christmas PJ's doing this:

But since I'm not (and can't!), I might as well make the best of it...and remind myself that I have three weeks and one day until my two-week "Christmas break."

Can I please tell you quickly how proud I am of my Baylor Bears?! They beat Texas Tech 66-42 on Saturday night. And I love that a guy in my office just stopped by my desk and said, "How 'bout RG3!?" Made my day. I love that people are noticing that we're not just "Baylor" anymore.

And, I've professed my love of Jenny Steffens Hobick to you before, but I must profess it again. Her *Penne Pasta Pie?

To. Die. For.

It's definitely a "weekend meal," because it has multiple steps and this working girl {that gets home around 6 p.m. every night} can not pull this together in time for a normal weeknight supper.

So, please put this on your menu for this weekend. You won't regret it.

Happy Monday, friends! I'm off to grab {another} cup of coffee.

*Penne Pasta Pie (My version)

2 chicken breasts
2 tablespoons olive oil
1 tablespoon dry Italian seasoning
1 jar Prego pasta sauce
1 cup heavy cream
1 box sliced mushrooms
1 box whole-wheat penne
8 oz. fresh mozzarella cheese, sliced
1/2 cup Parmesan cheese
2 tablespoons fresh basil, chopped

1. Preheat oven to 400 degrees. While the oven is preheating, remove chicken from packaging and arrange on a rimmed baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning.

2. Bake the chicken for 20 minutes. While the chicken is baking, boil pasta according to package directions, less two minutes.

3. In a large saute pan, heat Prego 3-5 minutes or until bubbly. Mix in mushrooms and heat thoroughly. {Stir constantly!} Stir in heavy cream.

4. Once chicken is cooked, remove from oven and cut into 1-inch pieces. Turn the oven down to 350 degrees.

5. Mix together in large bowl: pasta, sauce mixture and chicken; pour half of the mixture into a greased baking dish and top with half of the chopped mozzarella. Pour the rest of the mixture into the dish and top with remaining mozzarella.

6. Bake at 350 degrees for 20 minutes. Let sit for a minute or two before serving. Top each individual serving with Parmesan cheese.

1 comment

  1. love the new look! and that blog, you had mentioned her before and I checked her blog out- so cute!


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