My family just came to visit, & after a week of dining out, I was having serious grocery list writer’s block. What to make this week? Especially with Christmas falling in there too? Fortunately, I recalled one of our old favorites that I haven’t made in forever. We call it “Pink Sauce Chicken.”
(Admittedly, this is one of the least flattering photos imaginable. I’m beyond excited about the light scoop My Husband The Generous is “surprising” me with on Christmas!)
So you’re asking, “If it’s one of your favorites, why haven’t you made it in a long time?” The answer is that I got it from the Kraft Food&Family magazine, & they had the nerve to stop making one of the key ingredients. That’s the trouble with semi-homemade: you’re limited by the available ingredients.
But after like 15 minutes of standing in the salad dressing aisle with The Munchkin contentedly munching on a cookie in her green racecar cart (thank you Publix!), I found the substitute. & Pink Sauce Chicken never tasted better!
- 6 small boneless, skinless chicken breast halves
- Lawry’s 30-minute Marinade in Tuscan Sundried Tomato*
- 8+ oz. uncooked short pasta (the recipe calls for bowtie)
- up to 4 cups broccoli florets (we do more pasta & less broccoli)
- 2 cloves garlic, minced
- 2 cups jarred marinara sauce
- 4 oz. Neufchatel cheese, softened
- parmesan, to taste
* The recipe originally called for Kraft’s Roasted Red Pepper Italian dressing. The 30-minute Marinade does a great job, but has a little less liquid in it, so you need to watch that your chicken doesn’t scorch. If you can’t find the 30-minute Marinade, look for an Italian dressing with roasted red peppers relatively high on the ingredient list.
- Marinate chicken in some of the 30-minute marinade for — you guessed it — 30 minutes.
- Cook pasta as directed on package, adding broccoli for last 3 minutes (for frozen, last 4 or 5 minutes) of cooking time.
- Meanhile, heat 3 Tbsp. of the marinade in a large, nonstick skillet over medium heat. Add garlic & heat until fragrant.
- Add chicken; cook, covered, 5 min. to a side or until done in the middle. You may need to add more marinade/dressing to keep it from burning.
- Drain pasta mixture; return to pot & set aside. Cover to keep warm.
- Add pasta sauce & Neufchatel to the skillet. Cook, stirring frequently, until cheese is melted & mixture is well blended.
- Coat chicken in sauce, remove from skillet, & keep warm.
- Add sauce mixture to pasta mixture in pot; mix well. Transfer to 6 pasta bowls.
- Cut chicken across the grain into thick slices. Fan one breast half over the pasta in each of the bowls.
- Sprinkle liberally with parmesan cheese.