Kyle's been traveling a lot lately, so Laela and I haven't been eating the fanciest foods. In addition to being a subsidized single parent, I've been a little worn out from preparing to move. To prevent us from living a life of take-out, I've been cooking a couple of chicken breasts in the crock pot, or tossing a few chicken breasts on a foil-lined baking sheet. That way I have a bunch of protein ready to go, and can just add the chicken to some "quickie meals".
First, I'll share how I make the chicken.
Chicken in the Crock Pot:
You'll need:
- 3-4 boneless, skinless chicken breasts
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and Pepper
- 1 cup chicken broth (or water with boullion)
Chicken in the Oven:
You'll need:
- 3-4 boneless, skinless chicken breasts
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and Pepper
- Cooking Spray
- Heat the oven to 350-degrees
- Cover a baking sheet with foil (this makes for less clean-up!)
- Spray the baking sheet with cooking spray.
- In a small bowl, combine the salt, garlic powder, onion powder, and pepper.
- Sprinkle the spice mix on each side of the chicken breasts.
- Place the spiced chicken on the baking sheet.
- Lightly spray the chicken with cooking spray.
- Bake for about 6 minutes per side, depending on the thickness of the chicken.
- Place in a container and refrigerate for various dishes throughout the week.
serves 2-3
You'll need:
- 1 large, cooked chicken breast
- Pasta
- 1 cup pasta sauce
- 2 cups frozen peas
- Basil (optional)
- Provolone cheese (optional)
- Cook pasta according to instructions.
- Place the pasta sauce and peas in a medium saucepan on medium-low heat.
- Chop or cut the chicken into cubes.
- Add the chicken to the pasta sauce and peas.
- After 2 minutes, add the pasta to the sauce, chicken and peas.
- Cook for 1 to 2 minutes, or until well heated and combined.
- Top with provolone cheese, or rip the provolone apart and gently mix it in with the pasta.
- Serve and enjoy!
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