Well you can plan Sunday’s dinner. I have an idea that you guys can do. I think you can leave out the green pepper & cherry tomatoes if you must, (you could add them just for flavor) and just not eat them or you can add a can of tomato sauce (15oz.) in place of the veggies. So on your grocery list it looks like you will need the chicken, I use purdue, the chicken broth I use College Inn, but any kind will due. Generic is fine. Rotini pasta is the curly Q pasta/Barilla. The cherry tomatoes and green peppers are in the produce section. You will probably have to get some kraft parmesan cheese in the green shaker can. It should be in the spaghetti sauce aisle. And there you have your grocery list and dinner for Sunday. Maybe even some leftovers for Monday. Get a loaf of crusty french bread to go with it.
Saturday is also a good day to do some housecleaning. Laundry/Change Bedding/and Bathroom. Also start thinking about the week ahead and do some planning. So try it and let me know how it comes out. Thanks, Mom
One-Pan Chicken,Tomato and Pepper Pasta
total: 35 min
what you need
1 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. oil
2 cups chicken broth
1 Tbsp. grated lemon zest
4 cups rotini pasta, uncooked
1 cup halved cherry tomatoes
1 small green pepper, cut into thin strips
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.
ADD 3 cups water, chicken broth and lemon peel; mix well. Stir in pasta; cover. Bring to boil. Reduce heat to low; simmer 15 minutes or until pasta is tender.
STIR in tomatoes and pepper strips; cook an additional 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Add cheese; toss lightly.