Everyone Run, I’m Cooking Again!

Look at this pasta. Seriously.

No, really, look at me.

Hot Carl and I have started another quest this year. The deal is that I promised I’d help him eat healthily if he’d help me train for a 5K run. The biggest problem I face when making healthy meals is that 9 times out of 10 I work all day and get home and have absolutely ZERO motivation to cook, I forget to defrost things, and it usually ends up in either take-out or an old standard.

I vowed this year to NOT do that, though, so when I got home on Monday I decided to tear through the cabinets and see what could possibly go together well. And…well…it ended pretty well!

Elyse’s Last Minute Olive Pasta

1/2 lb uncooked pasta (I used Ronzoni Smart Taste Rotini)
1 package Roasted Garlic and White Wine Perdue Short Cuts (or 9 oz otherwise prepared chicken strips, unbreaded)
1 can mushroom stems and pieces (reduced sodium if you can find them)
1 cup lower sodium chicken broth
1/2 cup black olives in juice
2 tbsp chopped garlic
Optional: parmesan cheese (to taste)

Cook pasta to al dente and set aside. Add chicken, mushrooms, garlic, and olives to a saute pan, reserving the olive juice. Cook approximately 3 minutes. Add a couple tablespoons olive juice and chicken broth to pan and cook until most of liquid is absorbed, approximately another three minutes. Serve warm and top with parmesan if desired.

The times on this may be off because, well, I wasn’t timing, I was just cooking from scratch. I like the Short Cuts chicken for times like these, but in less of a pinch, regular sauteed chicken would do just as well. This seemed to be a big hit with Hot Carl, so it’ll likely get another couple gos. Yum!

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2 responses to “Everyone Run, I’m Cooking Again!

  1. Sounds delish! I totally hear you about forgetting to defrost and what have you. If you have a crockpot, it can be a great tool because most things like chicken and beef can be cooked from frozen in 8 hours. I’ll get up a little early or skip some of my morning computer time to throw some stuff in the crockpot before work (and if you have one with a removable insert, you could throw it together the night before, put it in the fridge, and just take it out and plug it in when morning rolls around). If you don’t have a crockpot, you might be able to find one at a garage sale in a few months. 🙂

  2. You might want to plan your meals by the week…make a shopping list so you know what you need or what you want…then create a menu plan, study it the night before and make sure you have to food defrosted or whatever for when you get back.
    Yeah, I don’t do that, but you never went hungry, now, did you?
    All those one color meals….

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