When I'm back at school and faced with the proposition of having to cook for only myself on most nights, I end up curled into a ball in my desk chair with an enormous hunk of Meunster in one hand and a box of Kashi crackers in the other. It's so much nicer to cook for my family, with a set of good knives that aren't from Ikea and the redeeming knowledge that it helps my parents immensely. Since moving into my apartment, I've begun adjusting my favorite recipes to make them a little kinder on my wallet and really awful time management skills. I adapted this recipe from Giada De Laurentiis's (my Food Network crush) original.
Penne with Chicken and Arugula
1 lb whole wheat penne pasta
1 box pre-grilled chicken, like Perdue Shortcuts
2 cups baby arugula
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbs dijon mustard
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
salt, black pepper
Bring water to a boil and add pasta; let cook for 10 minutes. While penne cooks, chop chicken into bite-size pieces. Whisk together the oil, vinegar, dijon mustard, parsley, basil, salt and pepper to taste. Strain pasta and put it directly on top of chicken and arugula (it'll heat the chicken and wilt the arugula). Add oil and vinegar mixture and toss.
Do you have any tips for making dinner a little less stressful but just as delicious?
[photo cred to Design*Sponge via French by Design]