Sometimes you've got the time and energy for a lovingly-prepared, multi-flavored experience, like Parmesan Chicken Ziti, redolent with garlic and artichokes.
And sometimes you don't.
There are ways to get around that time crunch, save more money, and still eat richly:
*Double the recipe, and freeze half for a busy day.
*Make it in one pot. (In fact, this recipe only needs a saucepan and a bowl.)
Or, even easier -- simplify!
Here's the recipe for the
Parmesan Chicken Ziti. (It's from
Betty Crocker, by the way.)
PARMESAN CHICKEN ZITI
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded rotisserie chicken
1 can (14 oz) Progresso artichoke hearts, drained and chopped
10 oz. shredded Parmesan cheese (about 2 1/2 cups)
2 juiced lemons (about 1/2 cup)
4 tablespoons butter
4 cups baby spinach (5 oz)
1/2 tsp. pepper
- In
Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic
and pasta to simmering over medium heat. Simmer 12 to 14 minutes,
stirring frequently, until pasta is tender.
-
2
In
medium bowl, beat remaining can of evaporated milk and the cornstarch;
stir in chicken and artichoke hearts. Add to mixture in Dutch oven;
return to simmering, and continue to simmer 1 to 3 minutes or until
thickened and mixture coats back of spoon.
-
3
Remove
from heat; stir in half of the cheese and the lemon juice. Stir until
cheese melts, then add remaining cheese (reserving 1/4 cup for serving,
if desired) and butter; stir again.
-
4
Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
- Makes 4-5 servings.
Use every item on the recipe list, and follow the directions -- you've got a delicious main dish. Unfortunately, it's also fairly expensive, and all tht stirring takes a while. What can you do?
*Combine steps 1 & 2 -- dump everything in together, and simmer it all for the 12-14 minutes the pasta needs for cooking. Or:
*Cook the pasta separately. Drain it, then add the other ingredients - except for half the cheese and the spinach. Simmer all together until sauce has thickened, stir in spinach and cheese, and serve.
Or substitute! Do you have one or two cups cut-up chicken (a chicken breast works, too), pork, or a can of small shrimp? Any of these would be less expensive than a rotisserie chicken. Artichoke hearts can be replaced with another firm veggie, like mushrooms, zucchini or even green beans -- or deleted altogether, still with tasty results.
It's even easier with flavorings. Instead of garlic, garlic salt. Use bottled lemon or lime juice, instead of fresh lemons. Use whole milk (or sour cream) instead of evaporated, and mozzarella instead of Parmesan -- any of these ingredients are cheaper, and still provide good flavor.
It's a perfect opportunity to use up leftovers, as well. Any of the light-colored meats or seafood could be used, and kale or chard could be easily used, instead of spinach. You're not wasting food. The dish will be much the same, particularly if you substitute similar texture or taste ingredients. And the taste?
Delicious.
