I’ve heard so many other moms express similar concerns — getting a homemade dinner on the table at the end of a busy day can feel like an insurmountable task. There are over-tired children hanging on our legs, piles of laundry to fold, and dishes to wash. Who wants to pull out more pots and pans at that point?! Not me.

That’s why I’ve learned to rely on an arsenal of dump-and-bake dinners like this Tuscan Chicken that require almost no prep work on my part. I can literally stir together all of the ingredients in one dish, put it in the oven, and then move on with more pressing matters. I often give the boys their baths while our meal bakes, I might help the older two with their homework, or I even respond to a few emails. And when we’re done devouring the dinner? There’s only one pan to wash. That’s like the icing on the cake!


  • 1 16 ounce package uncooked rotini pasta
  • 1 22 ounce jar Alfredo sauce (about 2 ½ cups)
  • 3 cups low sodium chicken broth
  • 2 cups diced rotisserie chicken or other diced cooked chicken
  • 2 teaspoons minced garlic
  • 1 4 ounce jar diced roasted red peppers, drained (about ½ cup)
  • ½ cup minced sun-dried tomatoes in oil drained
  • 2 cups fresh baby spinach
  • 1 cup shredded mozzarella or Italian blend cheese
  • Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish


  1. Preheat oven to 425 degrees F.
  2. In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
  3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. ........................................

for full instruction please see : www.theseasonedmom.com


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