Hallmark!
Today is National Pasta Day which honors Liquine, fetticine, spaghetti, tortilla, and ziti which are typically thought of as and Italian dish, but there is evidence that people living in Asia in 2000 BC made noodles with millet!
Pasta can be made dry or fresh. There all over 350 varieties of dried pasta in Italy. The highest quality of dried pasta is made with pure durum semolina flour and a typical Italian person eats over 60 pounds of pasta a year. In comparison Americans only eat around 20 pounds of pasta per year.
To celebrate today, enjoy a delightful dish of your favorite type of pasta topped with with a scrumptious sauce.
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
You can buy a good pasta, but when you cook it yourself it has another feeling.
Agnes Varda
Since pasta contains a lot of carbs I try to limit the amount of pasta I eat. It is not good when trying to keep my sugar down.
I used to eat a lot of it, but not anymore. Occasionally I do indulge, because I love it so.
I have even found some healthy recipes for diabetics using it. It seems like we just celebrated this day to me. In fact I had a friend recommend a pasta made by Barilla called protein pasta. I’m looking for it at the store. It’s supposed to be a lot healthier to eat.
I don’t know how this happened, but I am doing a pasta post again.
On the menu for Wednesday is:
Stovetop Chicken and Broccoli Casserole
Makes 6 servings
8 oz, whole wheat egg noodles
1 14 oz can chicken broth
1 lb boneless chicken breasts , cut into 3/4 inch pieces.
1 14 oz packaged frozen broccoli florets, thawed and chopped, if desired.
1 1/2 cups milk
1 cup mayonaise
3 Tbsp. flour or cornstarch
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/8 tsp, freshly ground pepper
1 1/2 cups shredded Cheddar cheese
Place noodles in a large skillet. Pour broth over noodles, layer with chicken then broccoli over the noodles.
Whisk milk mayonaise, cornstarch, dry mustard, garlic power and pepper in a medium bowl. Pour over the broccoli .
Bring to a simmer over medium high heat. Reduce heat to maintain simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, about 15 minutes.
Meanwhile position rack in upper third of oven, preheat broiler,
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.
This is a comfort food and easy to make. If you don’t like broccoli, you could use green peas instead.
Make sure to simmer on low so that the pasta doesn’t stick to the pan. I will be using some frozen cooked chicken pieces I had in the freezer. You could also make this with tuna if you prefer.
If I cannot find the protein pasta I will use whole wheat. We’ll see how I like it.
This should be our last day of rain for awhile, they say we should see sunshine tomorrow. But sadly the rain will return for the rest of the week. We are getting quite soggy here and it remains in the 50’s
I hope you all have a
TERRIFIC Tuesday!
4 comments:
Pasta is comfort food, but I've learned to eat everything in moderation.
My husband must eat gluten free. Now, you can find gluten free spaghetti from Italy! Barilla! It's wonderful! So grateful.
We are spaghetti folk. It is a quick meal we love. Sherry fixes a Great Lasagna, the family loves it, but it takes much longer to prepare.
Sherry & jack a beautiful cool day here.
I don't eat much pasta, but Tom loves to prepare a big batch of spaghetti and freeze in individual containers. Last time I checked, it's also lots more affordable than meat and fish.
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