Pasta Normandy [RECIPE]
This is a simple dish that you can serve as a side or make a vegetarian main meal or you can add chicken and have a complete one pot meal with meat.
what you’ll need:
1 bag of frozen vegetable Normandy (cauliflower, broccoli and carrots), 1 lb of your favorite pasta (it’s best with corkscrew-I think, but can go good with a hearty pasta like fettuccine too), 1 C of Velveeta (if you have a three cheese blend or Parmesan that you use for Italian dishes that is a great addition, just top the dish with a few sprinkles before serving), a splash of milk-up to half a cup, salt and pepper to taste and chicken if you are adding meat (I always use sauteed skinless boneless chicken breast, but you could use dark meat too, just avoid the skin-and you’ll only need two breasts or three thighs-when you’re chopping it, it goes a long way)
putting it together:
If you’re adding chicken saute it till done in a little olive, canola or vegetable oil-whatever you have on hand is fine (I use olive oil for almost all sauteing and canola oil for my frying) chop it and set it aside. Cook your noodles to the package instructions, drain and put back in pot with butter if you’d like, I like! Don’t forget salt, pasta needs salt. Warm your veggies with a splash of water and once they have thawed (no you don’t have to thaw them ahead of time) add the Velveeta and splash of milk, stir gently to mix and simmer for about five minutes. Now add the cheesy veggies to the pasta and chicken if you’ve decided to add it and mix well. Put into serving dish and sprinkle with three cheese blend (if you want to spend more time on this dish you can put it in the oven at 350 for about 20 minutes, but that isn’t necessary)