These days I’m all about the quick and easy. In fact- I rely on the quick and the easy due to the simple fact that my taste buds are changing about every minute, and there has been the occasion that I’ve been completely turned off by the meal by the time we sit down to eat it. So- one would think, I’ll just save this for leftover..? Wrong. Leftovers quease me out beyond means. Me- the self-proclaimed Queen of Leftovers can’t even stand the thought of them these days. Yowzaa. So- this recipe is right up my alley with it being super quick and really easy- not to mention totally delicious.
I took this recipe from Amanda over at Kevin & Amanda, but made some changes per this dietitian brain of mine. I typically prefer chicken sausage over prepackaged turkey sausage, and I skipped the heavy whipping cream as well as the added EVOO (fat) to the pan. I’m already 8 pounds up from my pre-pregnancy weight and I just hit the end of my first trimester. Gotta take it easy with the fat intake- espically the saturated kind. I did decide to amp up the whole grains and used whole wheat penne, rather than the regular enriched pasta. I’ll take fiber ANY chance I get these days- hence my evening cereal kick I’ve got going. My Fireman already informed me that this habit will be stopped once these girls get here. He isn’t a fan of the crumbs in bed.
I will say that today for lunch I ate this leftover. First reheated meal since I became pregnant- so that has got to tell you something, right?
I decided it kind of reminds me of my Fireman’s Spicy Chicken Spaghetti.