Penne with Chicken and Broccoli in cream sauce

I was on a tight budget during the week and made this with $7 of groceries! (dinner for 2)

Ingredients:
olive oil
1/2 large sweet onion, roughly chopped, 1/2" pieces
2 cloves of garlic chopped
1 cup of white wine or chicken stock
small head of broccoli cut into bite-sized pieces
Philadelphia Brand Cooking Cream Cheese (italian herb flavor) - 1/2 container
1/2 lb cooked chicken in bite-sized pieces (i used already roasted from store)
1/2 Box Penne


Directions:
Heat oil in pan and put in onions on medium heat. Steam broccoli in separate pot or steamer. Caramelize onions in large skillet until golden brown. Add garlic until fragrant. Add wine or stock and loosen up onions from the bottom of pan. reduce about 1/2 of the liquid. Meanwhile, make pasta until al dente or your preference. Once the liquid is reduced, add the broccoli and chicken until warm. Mix the cream cheese into the skillet until everything is blended. Last, pour in the pasta and combine.

This is easily a meal for 4, just double everything. Its a nice quick and cheap meal for during the week!

all mixed into skillet

serving suggestion

Creamy Turkey Leftover Soup

What to do with leftover turkey dinner:

Ingredients
1 spanish onion - finely chopped
1 cup of chopped carrots
1 cup of chopped celery
2 tbs olive oil
Parsley - fresh or dried
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/2 teaspoon
Salt, Pepper
1 quart of chicken (or turkey) stock
1/2 cup uncooked wild rice
2 cans of cream of chicken soup mix
1 Cup diced turkey (white or dark meat or mix)
Secret Ingredient: 2 tablespoons of leftover homemade gravy (with fat removed)

Cook onions in large pot in oil. Add pinch of salt. Once the onions are soft, add the carrots and celery. Cook on medium heat for about 5 minutes. Add chicken stock, salt, pepper, parsley and seeds. Bring to a boil then add rice. Using a whisk, add the cream of chicken soup in small batches, removing clumps. Once combined add the turkey and gravy. Turn to low heat, cover, and cook for at least 45 minutes or until rice is cracked open and tender. Serve with leftover dinner rolls or crackers.

Chicken & Corn Bread Waffles with White Gravy

Here is my take on this southern comfort dish.

Ingredients:
Boneless, skinless chicken breast- trimmed and cleaned - about 6 cutlets
Buttermilk - pint
Breading: 3 cups crushed corn flakes mixed with 2 TBS flour and a cup of plain bread crumbs
Seasoning
Oil for frying
Salt & Pepper

Waffles:
Jiffy brand corn muffin mix - one box
one egg
2 TBS vegetable oil
3/4 cup milk

Preheat oven to 220 degrees with a sheet pan and cooling rack.

Soak chicken breasts in shallow baking dish with salt and black pepper for about 20 minutes. Meanwhile, combine corn flakes, flour, and bread crumbs in another shallow baking dish or bowl. Add salt, pepper, and your herbs of choice ( I used a little cayenne, parsley flakes, and garlic powder). Heat skillet with oil (I used Smart Balance). Coat chicken breasts in breading mixture and fry in oil. To keep them warm place cooked cutlets on cooling rack in oven and to drain excess oil. This will keep them crisp.

Combine waffle ingredients together in a bowl and make according to your waffle iron instructions.

White Gravy
2 TBS all purpose flour
2 TBS butter
1 cup of chicken stock
Salt & Pepper
Pinch garlic powder
1/2 cup heavy cream

Melt butter with flour in small pan. On high heat, add chicken stock and whisk to combine and remove any chunks. Bring to a boil while continuously whisking. Season with salt, lots of pepper, and a pinch of garlic powder. Turn off the heat and slowly add the cream.

Serve with your favorite vegetable.