There are a number of things I say and do on a regular basis, which upon further inspection, are pretty much pointless.
Take for example, asking my husband if he needs anything from the store. I do my wifely due diligence and ask every single time. 99% of the time, I get the same answer: ”Nothing.”
He says “nothing”, but I know damn well his shampoo is empty (which means he’s been dipping into my good stuff for weeks), his coveted potato chips are gone, and we’ve been out of lunch meat for days. Yet the man says, “nothing.”
And then there’s my collection of yoga pants that somehow keeps accumulating. Do you know the last time this girl did yoga? Maybe a Jillian Michaels’ DVD like 4 months ago, but I haven’t been in a chair pose since the last time I was hovering over a public toilet seat in a turnpike rest stop. I buy them with the best of intentions, but they quickly become part of my at-home wardrobe. They should really just call them “couch pants” because I guarantee the majority of consumers are using them for the exact same thing.
Downward facing DVR.
And last, but not least, are my thwarted intentions each time I make a whole roasted chicken. I slather it with olive oil, rub it generously with salt and pepper and sprinkle it with a pinch of mixed herbs. And just as I tuck the lemon inside, and slide it into the warm oven, I start to daydream of all the wonderfully healthy salads I will eat for lunch.
Right.
Then things like this happen.
Lying to myself never tasted so good.
Buffalo Chicken Pasta
(Adapted from How Sweet Eats)
You’ll Need:
2 cups shredded or diced cooked chicken breast meat
2 cups cooked whole wheat penne pasta
1 T butter
1 T all-purpose flour
1 1/2 cups 2% milk
1/3 cup reduced-fat cheddar cheese, shredded (save some for topping)
1/3 cup reduced-fat mozzarella cheese, shredded (save some for topping)
1/3 cup Franks RedHot Buffalo wing sauce (additional for garnish)
1/3 cup seasoned panko bread crumbs
Directions: Preheat oven to 375.
Cook pasta according to directions and when finished, drain and mix with cooked chicken. Pour into a baking/casserole dish that has been sprayed with PAM.
While pasta is cooking, heat butter over med heat until melted and bubbling, then stir in flour to create a roux. Once it turns a dark golden color, add milk, turn heat to low, and stir for about 5 minutes, or until milk thickens. Mix in cheeses (remember to save some for the topping (about a handful)) and stir until smooth. Add Buffalo sauce and stir to combine.
Pour cheese mixture over pasta and chicken, and toss to coat. Sprinkle remaining cheese overtop, and then breadcrumbs. Bake for about 25 minutes, or until cheese is melted and tips of pasta are golden brown. Remove and let cool for a few minutes to set before serving.
So even though my tender, perfectly flavored chicken never made it onto a bed of crispy green lettuce, I think it’s safe to say no one was more pleased about this than Brandon. Buffalo chicken anything is a clear winner in the SSH house, and this will no doubt become a regular in our dinner rotation. Salads be damned.
Good news! I’ve got just the pants to wear after a heaping plateful. Namaste.
