Can you imagine what a world we'd live in if all of the best old wives tales weren't tales at all, but tested and tried bits of wisdom passed down from one generation to the next? Chances are you have at least one of these gems in your family. For example, my previous tenant used to cut the top of water bottles off and feed a plastic lunch bag through them, then seal the container with the original bottle cap. Instant space saving container for rice, beans, or other dry ingredients! Did you know if you switch your cellphone to airplane mode it will charge up to twice as fast? And, have you ever tried my grandmother's cure for brain freeze- press your tongue securely against the top of your mouth. Whether you call them life hacks, or shortcuts, there's dozens of small hassles every day we tend to overlook with simple solutions.
vote for my kitchen shortcut, or submit your own idea, and take some notes on dozens of other simple kitchen life hacks! And, be sure to print out Anthony's recipe for Chicken Enchilada Skillet Pasta below.
What Daughter Says: Don't let a good thing go to waste, share your kitchen shortcuts today.
Chicken Enchilada Skillet Pasta
Taken From Anthony's Pasta Website
- 1 package (16 oz.) Pot-Sized Thin Spaghetti
- 2 cups chopped, cooked chicken
- 1 can (9 oz.) mild enchilada sauce
- 1/4 teaspoon garlic powder
- 1 cup light Alfredo sauce (from a jar)
- 1 tablespoon all-purpose flour
- Garnishes: shredded Cheddar cheese, chopped green onions, diced tomatoes
- Cook pasta according to package directions; drain. In a medium saucepan, over medium high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce and flour.
- Bring to a boil; reduce heat to a simmer and simmer for 5 to 10 minutes, stirring occasionally.
- Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded Cheddar cheese, chopped green onions, and diced tomatoes.
- Tip: Use rotisserie chicken or canned white chicken meat for a quick dinner prep idea.