Oh, Super Bowl. What can I say…I have little to no interest in watching revoltingly overpaid men who still behave like small children on the playground pushing each other over and then having tantrums when they are not given enough attention/praise/more money. (I do love sports, fyi but prefer the collegiate level, where the players still have a soul)
But you all know this gal well enough by now that if there is food, I’ll be there. And lordy does the Super Bowl incorporate food of all kinds.
Case in point, the spread that my family (of three) put together:
Queso, pita chips, Guac, Roasted Garlic Dip, Mini Crab Cakes, Veggie Tray, Assorted Dips and potato chips, (all with a side of mutt, obvs)
Wait, did you say Roasted Garlic Dip?
This cheesy dip (can you say asiago?) was a find on my first days of Pinterest and I’d been jonesing to make it ever since. Thus, the infamous roasted garlic dip became my contribution to snackfest 2012. (I did sub Greek yogurt and 2% milk for the sour cream and heavy cream respectively, fyi.)
Anyways, fast forward past the horrid lip-syncing half time show, the Giants win, and even the ticker-tape parade in NYC a few days later, and that damn dip was still in my fridge. Time to get creative, because I could not load up yet another cracker, pita chip or celery stick with the stuff, tasty or not.
And thus Roasted Asiago Garlic Chicken Penne with Red Pepper and Broccoli was born.
If you too need to get rid of some lingering Super Bowl dips, or just want a really quick dinner idea (seriously, this took me 15 minutes to throw together) carry on my wayward
Giants son foodie.
While water boils for the pasta, season boneless, skinless chicken breast (because it thaws quick…don’t forget this meal come together faster than it takes for the Pats to lose their lead) with salt, black pepper and red pepper flakes.
Saute with garlic and red pepper in olive oil.
Steam broccoli florets over the pasta water in a colander until tender crisp. Toss in with the chicken mix.
To make the “sauce” I pushed the chicken and veggies to the edges of the skillet and then added the last 3/4 cup of the roasted garlic dip. (minus the mozzarella cheese topping-it doesn’t melt well) As the cheesy dip melted down I added 2 large cooking spoonfuls of the pasta water.
Mix well to coat the chicken/veggie mixture, then drain the pasta and toss it in too.
Done and done. Just like the NFL season.
Now that is what I call a Super Bowl of Supper.
Love to all,
~the “you bet I cook play off worthy meals out of leftover dips” gal, Jess
Roasted Asiago Garlic Chicken Penne with Red Pepper and Broccoli
1/2 lb penne pasta, cooked according to the box
3/4 lb boneless skinless chicken breast, cubed
sea salt, black pepper and red pepper flakes, to taste
2 cloves garlic, finely sliced
1 small red pepper, finely sliced into strips
1 head broccoli, cut into florets
3/4 cup of leftover* Roasted Garlic Dip, mozzarella topping removed
1. boil water salted water for pasta-add pasta and cook according to directions upon boiling
2. while water boils prep garlic, red pepper and broccoli
3. add 2 turns of the pan of olive oil to a large skillet over medium heat.
4. season chicken with salt, black pepper and red pepper flakes
5. when oil begins to glimmer add the garlic and saute for ~1 minute, until garlic is fragrant
6. add the seasoned chicken to the skillet, turning to brown all sides.
7. add the red pepper strips to the skillet, while the broccoli steams over the pasta water
8. when the broccoli is tender-crisp add to the skillet
9. push the chicken and vegetable mixture to the outer perimeter of the skillet, adding the leftover dip to the center of the skillet, adding ~1/4 cup of pasta water to form the sauce.
10. add drained pasta and toss to mix.
*or substitute a mixture of 1/4 shredded asiago cheese, 1/4 cup cream cheese, and 1/4 cup Greek yogurt.