Everything But The Kitchen Sink Pasta

Now you guys and gals know I am a stickler for starting from scratch, using fresh ingredients, etc. etc. etc. Well sometimes there just isn’t enough time in the day for such things or time to go to the grocery. Especially when you look up and realize it’s 5:30pm and bedtime is at 7:30pm. Well yesterday was one of those days. I didn’t have time to go to the store and there were a bunch of left overs in the refrigerator, and baby was hungry and fading fast. So I jump into action, grabbing a little bit of this and tiny bit of that and ta-da… DINNER!

1 Can of organic diced tomatoes in water

1 jar of Classico Roasted Garlic tomato sauce

2 small Zucchini

1 small bag of frozen broccoli florets

Leftover Roasted Chicken breast pieces

Cooked Pasta

Dried Mushroom Medley

Raw Button Mushrooms

Diced Onions

Diced Fresh Garlic

Olive Oil

Salt

Pepper

Dried Oregano

Lemon

Heat Olive Oil in large pot. Brown the diced Onions, Garlic in Olive Oil. Dice Zucchini and Raw Mushrooms, then add to Onion/Garlic browning. Peel or dice your Chicken pieces and add to the vegetables sautéing. Stir in the can of Diced Tomatoes & Dried Mushrooms, then Salt, Pepper and add Oregano. Juice of half a Lemon & stir. Add Frozen Broccoli, cover and simmer for a bit. When Broccoli is cooked somewhat through, add Classico Tomato sauce, cover, turn on low and simmer for about 20 minutes. Once it’s all cooked & heated through, add pasta in pot and stir. Let stand on low heat for about 5 minutes to heat up pasta.

Add a nice glass of red wine for you and milk for the kids and you’re good!