I felt well enough to cook tonight! I am so excited and am ready to share!
So I finally tried the Philly Cooking Cream (Italian Herbs and Cheeses flavor)
There was a recipe on the back that called for chicken, spaghetti and assorted veggies. I used penne (I used a whole box but would either recommend a half a box or two tubs of cooking cream, the taste of the cream wasn’t strong enough) instead and just broccoli florets, stems cut all the way off so the baby can eat them.
At the store, I had them cut the membrane of the chicken out because I hate it and Baby Scott cannot chew it. I cut the pieces into baby sized bites, put them in a pan with some olive oil and cooked them at medium-high heat. I used frozen broccoli, so I heated it in the microwave for three minutes, cut the stems off and threw them in the pan with the chicken.
I let it cook about five minutes and added the cream. I let the cream boil and thicken within the pan. You can add milk or broth to make it thinner but I know that I wouldn’t be a fan.
Looking at it now, I wish I could go back and add just half the pasta… I got some of the cream on my fingers while putting it in the pan and it was amazing. The chicken and broccoli soaked the cream’s taste up very well and were juicy and delicious. I turned the heat down to medium-low (around a 3) and added the pasta.
It was a hit with all three of us!
Hope you enjoy!
Dinner tonight was leftover chicken tenderloin with breadcrumbs, Kraft whole wheat mac and cheese, and George Foreman grilled green bell peppers! Baby Scott really loves bell peppers, it’s crazy! I’m going to try to make the spaghetti squash tomorrow although I might not get to it. I love cooking for him because I want to expand his palate and try new things for me! Until yesterday, I had never tasted avocado but I really liked it!
Totally forgot to put this with the recipe! At least two happy customers! (The babes and me)
Spinach and Cheese Totellini with Avocado Cream Cheese Sauce!
Here is the recipe you’ve been waiting for!
Prep time: Felt like less than twenty minutes, so probably pretty close to that.
Tortellini (I used a Barilla spinach and cheese family sized bag but you can use whatever.. Even another kind of pasta)
One whole avocado, cut in half with the pit removed.
One stick of cream cheese (I use Philadelphia), preferably softened
A bit of milk
I cooked the pasta as directed and saved just a bit of the starchy water (you can save more or less depending upon the thickness you’re looking for in your sauce.. Remember you are going to add a bit of milk afterwards. Wish I wasn’t rushing for the baby so I could have been more exact.)
While the pasta was cooking, I used a potato masher to mix the cream cheese and avocado. I did half of each at a time. The cream cheese wasn’t softened but it will be a bit easier if it is.
I drained the pasta and let it sit in the colander while I made the sauce. I used a double boiler for the sauce but probably didn’t need to.. I reused the pot that I made the pasta in, as well. I would turn the burner down to medium. I added the avocado-cream cheese mixture to the little bit of starchy water and mixed it all up, when it was creamy, I added just a splash of milk, then the pasta and mixed it all up.
I am definitely not the best with actually writing recipes, especially because I did this one as I went. The avocado flavor wasn’t too strong, but if you’re looking for it to be, you could probably add another half to the sauce!
I had never cut an avocado before, so I searched YouTube and found this great video from Epicurious! If anyone makes it, give me your feedback! Hope you enjoy!
Thank you everyone!
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