Monday, December 21, 2009

Use it up Pasta

We are in the downswing towards the holidays and a mini-vacation. I'm working hard to eat through all perishables in the fridge. It's kind of fun. Not sure if we'll get to the applesauce and yogurt.

Pasta with Vegetables and Chicken:
1/2 lb. mini farfalle, cooked: 0.60
1/2 c. pasta cooking water.
1/2 lb. broccoli, steamed: 1.00
1 small onion, sliced: 0.20
1 Tbsp canola oil: 0.03
2 cloves garlic: 0.10
1 cup pumpkin puree: 0.50
4 small carrots, sliced: 0.25
1 cup shredded chicken (this was from freezer from Thanksgiving): 1.50
4 sun-dried tomatoes, sliced: 0.25
1/4 c. parmesan: 0.31
a few sliced green onions
salt and pepper to taste

Total: $4.74 for 6 servings, for $0.79 per serving.

Heat canola oil in nonstick pan and cook onion until brown. Add sliced carrots and cook until starting to brown. Add broccoli and garlic and cook a few minutes, until fragrant.

Add pumpkin puree and chicken and stir to heat. Add tomatoes, pasta, salt and pepper, and pasta cooking water and toss. Continue to cook until heated through. Add parmesan and stir. Top with green onions.
On a side note, awhile ago my son was playing with the camera and dropped it. You may notice that my images have gotten fuzzier. It was only a year and a half old, too. :(


Joanne said...

haha this really was a clean-out-the-fridge kind of dish! I love that you included pumpkin all of those veggies. The applesauce should keep, no?

Marcia said...

Applesauce will probably keep...I decided to mix the yogurt and applesauce and add uncooked oats, raisins, and almonds, and eat that for breakfast until we go.