What do you think this is - the Olive Garden?

For those of you who watch it - the title is best appreciated when read in the style of Howard Wolowitz's mother (from the Big Bang Theory).

But really, for the Friday nights when you are wishing feverently for some pseudo-Italian chain restaurant food, I offer you this recipe. It's healthier, easy to make, and definitely cheaper than Olive Garden!

Chain Restaurant Chicken and Broccoli Pasta

1lb white chicken meat (see frugal note) $1.50
2-3 cups fresh broccoli, cut into small pieces $1
1/2 lb of pasta of choice (not spaghetti) $.50
1 1/2 tsp chopped garlic
1/2 c water
1/2 c milk $.15
1/2 c shredded mozzerella cheese $.40
1 tsp low sodium bullion (enough to make 8oz) $.10
1 T flour
salt and pepper to taste

Total Cost: $3.65
Servings: 4 (generous)
Cost Per Serving: $.91


To Make:

1. Boil water for pasta. Meanwhile, prep broccoli, then chicken (especially important if you are using the same cutting surface - to prep veggies first and meat last. To keep plastic cutting boards squeaky clean, use an old toothbrush and diluted bleach solution as a scrub once a week).
2. When water is simmering, add BROCCOLI. Cook 3-5 minutes, or until you can pierce a thick piece with a fork, but not so long that the florets begin to fall apart. Remove with a slotted spoon and RESERVE WATER.
3. Add pasta to the broccoli water and cook until aldente. Using the same water saves dishes, energy from the stove, and increases the nutritional content of the pasta because it absorbs some of the broccoli nutrients. Meanwhile....
4. Add chicken and garlic to a frying pan with a little bit of extra virgin olive oil. When it is white on all sides, add water and milk. When the mixture steams, remove a few tablespoons of liquid to a cup and whisk in the flour with a fork. Return this to the pan and add the bullion and cheese. The entire mixture must come to a boil - then turn off the burner and add the contents of the pan (along with the broccoli) to the drained pasta.
5. Serve topped with fresh ground pepper and parmesan cheese. Yum!

Frugal Tips

• When choosing chicken meat that is white, I go with whole chicken breast with ribs. It is significantly cheaper, and it is worth the effort to prep it (for easier prep, semi-freeze the chicken and carve it away from the curve of the ribs using a sturdy fork and a sharp non-serrated knife). Even if you are using half, cut up the whole breast and freeze half in a ziploc for faster dinner another night.
• There are times when frozen vegetables will work just as well, however, this is not one of them. To mimic the crisp broccoli of the restaurant, fresh is the best! Don't waste any of it - the stems can be sliced thinnly and included as well.

Enjoy!