Menu Plan Monday - I'm back!

This is my first week that I have actually gotten to go to the grocery store since my eat from the pantry challenge! WOOHOO!! I think my hubbie is just as excited because he asked me to fix a couple of his favorite dishes. :) Hubs is even going to attempt to make his own "skyline chili". (We will see how that goes....) Happy eating Y'all!!!

Monday: Chicken cacciatore, salad, garlic bread (Recipe follows)

Tuesday: Chili dogs, baked fries, mixed veggies

Wednesday: Stuffed green peppers, salad

Thursday: Grilled chicken over bed of rice, grilled asparagus, roasted carrots

Friday: Pizza Night!

Saturday: Leftover buffet - if its in the fridge you can eat it...but mama is not cookin!

Sunday: Broccoli chicken Alfredo, crescent rolls, green beans

Easy Chicken Cacciatore

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
1/2 cup red cooking wine
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese

Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.

Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.