At my baby shower cutting my pretty ruffle cake

Hey, I’m back…been on a mini hiatus.  At the end of my pregnancy I just didn’t have the energy to  cook muchless blog.   Now I’ve been adjusting to motherhood, which leaves me tired and drained, so my blog has been neglected.

My munchkin

I will try to blog more often as I am cooking more often now.  This meal is the perfect speedy week night meal.  I sometimes make this using roasted vegetables such as zucchini, yellow squash and red onions; it is awesome!  Well I used what I had and decided to skip the roasting, enjoy!

Pasta with chicken, broccoli and mushrooms

about 4 cups cooked chicken shredded

1 onion, chopped

8 oz mushrooms, I used bella

1 head broccoli or about 2 cups floretts

1 bell pepper (I had green so that’s what I used)

3 garlic cloves, minced

1/2 tsp oregano

1/4 tsp red pepper

1 tsp salt

8 0z dry pasta, cooked according to directions on package

2 tbsp olive oil

1 cup white wine

parsley

1/2 cup Parmesan cheese

In a large pan heat olive oil until hot, add onions.  Sautee until translucent, add garlic and stir for 1 minute.  Add mushrooms,  sliced bell pepper, oregano and red pepper flakes and cook until tender, about 10 minutes.    Add wine, chicken and broccoli; cook for 5 minutes.  Add pasta and stir well, cook for an additional 3-5 minutes.  Add Parmesan cheese and stir well.  Sprinkle with parsley and serve.