Some nights it is just too much of a pain to go to the grocery store or even to go through a drive thru to get dinner. Last night was such a night. I wanted a no-fuss, no-muss dinner but since it wasn’t 3am, hangover tacos from Jack in the Box was not going to cut it.
So, I did what any respectable home cook would do, I threw together a quick and easy dish with whatever was in my pantry (well, ok, not only the pantry…the fridge helped too). The resulting recipe is a child of imagination and also it’s freakin’ delicious! (yes, I did just pat myself on the back…). This recipe begs to be varied so feel free to change it up as you wish!
Pantry Pasta
Ingredients
- 1lb to 1 ½ lb of rotini pasta
- ½ a bag of frozen O’Brien Potatoes
- 1-2 cans of chicken (or) tuna (or) 1 bag of pre-cooked chicken breast, cut in pieces
- ½ cup of Italian dressing (or any oil based dressing)
- ¼ cup of balsamic dressing (or, if you just have balsamic vinegar, use 1/8 cup)
- 1-2 tbls of Dijon mustard
- 1-2 tsp. of onion powder
- Salt & pepper to taste
Directions
- Bring a pot of water to a boil and salt. Add pasta. Cook to al dente. Once drained, add back to warm pot.
- While the pasta is in the spa, heat a medium skillet with 2 tbls of olive oil on medium high heat. Put O’Brien potatoes in the skillet (still frozen), add salt, pepper and onion powder, toss in oil. Once tossed, leave potatoes alone for 3-4 minutes. (The point is to get them a little crispy on the bottom.)
- In a small bowl, add Italian dressing, balsamic dressing and Dijon mustard. Whisk until well incorporated. Set aside.
- Into the potatoes, add the chicken (or whatever protein you can find), salt & pepper and sauté. Taste potato/meat mixture to make sure it is seasoned well and that potatoes are cooked through.
- Mix together the pasta and the potato/meat mixture and toss well with the dressing you made earlier. Taste and add salt & pepper as necessary.
- Shovel a big portion into your bowl and sit and enjoy your creation!
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