I realized, as I sat in the grocery store parking lot staring at my receipt, that while my cooking tastes are usually delicious- they also involve expensive ingredients :-/ I have expensive taste buds, I guess. To be fair, I bought enough food for 2 different recipes that will feed several people. And if I was a lonely studio apartment-dweller, I could totally make multiple meals out of these items.
If The Pioneer Woman has taught me nothing else, it's that heavy cream + cheese of some kind is a beautiful thing. I made this tonight, and actually- it was a rare night when I was all by myself.
I used Barilla Plus Penne and convinced myself it would be way-healthier and on-diet for me to do so. Unfortunately, I didn't mix up a vegetable coule or something to put on top. I think the heavy cream cancels out any do-gooding the extra protein offers.
Wheat/Plus pasta doesn't bother me. Put the sauce on it (any sauce) and I'm good. My family doesn't feel the same way and therefore, I don't eat it very often. But I really like it!
I also spent the $2.50 on a small box of fresh basil. (and as I drove home committed to seriously growing an herb garden!) I couldn't tell if it added anything to the final dish, as the lemon sharpness was sort of strong and confused my taste buds.
For the chicken, I was lazy and decided not to go get my laptop to make the marinade, so I used Honey Mustard Dressing, Olive Oil, Balsamic Vinegar, salt and pepper. And I think it turned out pretty good! My chicken browned well, so one of those ingredients stuck.
The final dish does have a "gritty" texture to it, probably from re-congealing parm/mozz, but it honestly didn't bother me! PW says to put this on a heated serving plate. It's a common problem for me- re-congealing cheese sauces. Does anyone have a solution for this? I'm whisking! I'm whisking!
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