Well, its that time of year-back to school!  I always feel torn about this time of year, now that my kids are potty trained and sleep through the night.  When my kids were babies I could not wait for school to start back so that I could get a break and a nap! And, now that my kids stay out until 11pm, sleep until noon, eat all day and use an ungodly amount of pool towels daily I am ready for school to start so that my house is clean.  But, since my kids do sleep until noon and I can sleep until a normal waking hour I am dreading the weekly 5:30am alarm. Really!  Why in the world do 14 year olds need to be at football practice at 6am??? Its insane! These poor kids are so exhausted, but thats a whole other blog on our country’s school system.  So, I am dreading the start of school not to mention the constant battle of homework and carpools all over town for practices.  But, this is the season of life I am in so here we go……
I have been working on recipes over the summer that are quick, easy and kid approved. This one below is so fabulous! It takes about 15 minutes to make and the kids love it! Now, it is not a 500 calorie kale and tofu salad, but it is a great go to when you are out of time and need a yummy weeknight meal.  Substitute any vegetables your family will eat-there are no rules!


Creamy Cavatappi Pasta with Chicken Mushrooms and Peas

Makes 4-6 Servings

2 Tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 small container of fresh mushrooms, sliced
1/2 teaspoon Italian seasoning
1 lb. Cavatappi pasta or any short pasta (penne, rigatoni...)
2 cups or 1 can chicken broth
1 cup shredded mozzarella
4oz. cream cheese
1 (10oz) bag of frozen peas
2 cups shredded rotisserie chicken (1 chicken)
1 tablespoon fresh basil, chopped
Salt and Pepper

In a large straight sided skillet (your largest one with a lid), heat olive oil over medium-high heat.  Add onion and mushrooms and saute for about 5 minutes.  

Add garlic, pasta and chicken broth.  Bring to a boil.  

Cover and reduce heat to medium.  Cook for about 10 minutes or until all the liquid is absorbed.  If the liquid absorbs and the pasta is not cooked through just add 1/2 cup of water and put the lid back on until the pasta is cooked-al dente.

Add the cream cheese and mozzarella and stir until melted.  If it gets too thick just add 1/2 cup of water to the pan to help melt the cheeses.  

Once the cheeses are melted add the shredded chicken, peas and basil.  Stir to warm the peas through.  

Taste for salt and pepper.

* Use any vegetables you have on hand or prefer such as broccoli, zucchini, bell peppers, carrots....

Needed Items