https://www.campbells.com/kitchen/recipes/one-pot-chicken-parmesan-peppercorn-pasta

I’m adding a bag of frozen mixed vegetables because I need more healthy stuff in a heavy dish like this. I’m using egg noodles as the pasta and leaving out the extra pepper. I’ll definitely add some freshly minced garlic after cooking the onions. oh, speaking of, I’ll cook the onions first because I prefer a softer onion in my food. I can’t really get into the crunch of something in an otherwise softer dish. weird.

from the website:

Ingredients
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed Cream of Mushroom Soup
3 cups Swanson® Chicken Broth
8 ounces (about 2 2/3 cups) uncooked penne pasta
3/4 cup grated Parmesan cheese
1 teaspoon coarsely ground black pepper
1/4 cup fresh basil leaves cut into thin strips

Directions
Season the chicken. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook for 5 minutes. Add the onion and cook for 5 minutes or until tender-crisp, adding the garlic for the last 1 minute of the cooking time, stirring occasionally.

Stir in the soup and broth. Stir in the penne and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the penne is tender and the chicken is cooked through, stirring occasionally. Sprinkle with the cheese, black pepper and basil.

https://sweetandsavorymeals.com/instant-pot-crack-chicken

I had a pack of chicken breast and a pack of chicken thighs with NO MOTIVATION to cook at all. I remembered I had some homemade ranch seasoning and figured all of these things together would make a great dish. originally I was going to bake them but I really didn’t want to deal with prepping chicken. enter our savior, the instant pot!

slapped it all together, turned on the pressure cooker, then had the MOST EXTREME NEED TO PEE that I’ve ever remembered having. so weird. anyway it’s cooking right now and I’m sure it’ll be legit.

https://www.lecremedelacrumb.com/sheet-pan-lemon-herb-tuna-steaks-and-potatoes

https://www.thespruceeats.com/pan-roasted-asparagus-lemon-garlic-102169

well. let me tell you how to fuck up tuna steak. the recipe said to roast at 450 degrees for 6 minutes, then flip and roast another 6. but I was trying to schedule dinner and decided I would do 425 degrees, 8 minutes each. I ended up turning off the heat 2 minutes early on the second side and left it in the oven for a few minutes. it wasn’t horribly dry but it was cooked all the way through. no lovely pink in the middle. thoroughly disappointing. the asparagus was on point, though.

I took the remaining cooked tuna and made it into tuna salad for sandwiches. that’s how unimpressed I was with my cooking. bleh.

http://www.kraftrecipes.com/recipes/undone-stuffed-pepper-casserole-115888.aspx

when I’m feeling lazy about stuffed peppers, I’ll do a casserole instead. it’s easier to cook, easier to eat, and easier to reheat. now that I think about it, why am I bothering with the OG stuffed pepper? hmmmm.

I used my dutch oven to combine all ingredients and also to bake. and also for storage. this is just a win-win-win.

andre the giant ate a ton of this and didn’t seem to get tired of the leftovers. bonus, because it makes quite a lot of food.