If we were really being honest here, I'd tell you that I could happily live on a diet consisting solely of pasta, cheese and turkey sausage. Well. For at least 2 out of 3 meals. 3 for 3 could get real heavy real fast.
But that's not my point. Well. I don't really know what my point is. As per usual.
This meal contains 2 of the 3 favorites...pasta and cheese. Hell. I'll probably make it again with turkey sausage just to be nuts. This time, however, I'll make it on a night when Brandon isn't at home. It's not that he didn't like it, not at all. It's just that pasta and cheese are my two favorites, not his.
But that's why he got those delicious little scones....
adapted from Eat Live Run
8 oz dry wheat pasta (penne, macarnoi, whatevs)
1 green bell pepper, diced
1 tsp garlic, minced
1 chicken breast, cooked and shredded
1 1/2 tbl butter
1 1/2 tbl flour
2 cups milk
8 oz reduced fat sharp cheddar, grated
2 1/2 tsp Tony's
1/2 tsp dry mustard
Cook the pasta according to package directions. Drain and set aside.
Toss the chicken with 1 tsp of Tony's. Set aside.
Melt the butter in a large sauce pan over medium heat. Add the bell pepper and the garlic and saute for about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color, about 2 minutes.
When it starts to brown, add in the milk and keep stirring until the sauce starts to thicken. Add in the cheese and mix to melt.
Add the remaining Tony's and the dry mustard and mix well. Add in the chicken and the noodles. Toss to coat.
Serving size 1 cup
Points plus 11