Christine¶s Chicken-Gravy Pasta!

What you¶ll need:
Cumin White pepper Salt Soul Seasoning Basil 1 cup Grated Vermont Cheddar Cheese 1 Pack Roasted Chicken Gravy 2 cups Frozen California Veggies 3 or 4 Chicken Breast Fillets 1 box Pasta Serves about 4 people

Instructions:
1. For this you can use whatever kind of Pasta you would like. First put up the pasta to boil on the stove. In the water with the Pasta put a dash of salt, white pepper, basil and cumin. Leave for 15 mins and drain. 2. While the pasta boils, preheat the oven to 350 degrees, and season the chicken breast fillets with cumin, white pepper, salt, basil and the soul seasoning. Rub it in really well and let sit while you prepare the gravy. 3. To prepare the chicken gravy, follow instructions on packet. Wait until gravy becomes slightly thick and set aside. 4. Then take the gravy and pour about half into a baking dish, then add the chicken fillets into the gravy. Place in the oven for 30 mins. Turn chicken over after the first 15 mins. 5. While the chicken cooks, put the 2 cups of frozen veggies into the saucer that now has half of the chicken gravy. Add ¾ cup of water to that and bring to a boil. Cover and let simmer for 10 mins. 6. When the pasta is finished, drain the water and put the pasta back in the pot. Add the 1 cup of cheese and mix well until all is melted. Then add the veggies with the rest of the chicken gravy. Stir together really well, and keep stirring while the whole pot is on a very low heat. Cover for 2 mins and stir frequently. Then turn off heat. 7. Pull the chicken out of the oven and serve! Be sure to use the gravy from the baking dish as a nice thick taste-changer!

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