what's in the pantry?

So much for all that plan-ahead talk. I didn't like my plan yesterday, and so moved it to next week. Less shopping to do now! This came together out of the blue instead. It was easy, held well and there were only two pots to wash 'cause I just pulled the foil off the chicken pan and through it away. (Thanks, Pat!) Let me know what you think.

3 large boneless, skinless chicken breasts, cut into cubes
1 cup bread crumbs
½ cup grated parmesan cheese
1-2 tsps. dried basil

1 stick of butter or margarine
1 8-oz. package fresh mushrooms, clean and ready to eat, sliced
½ lb. asparagus spears, snapped into 1-inch pieces
2 Tbsps. garlic powder

2 packages Lipton Whole Grain Noodles Alfredo

2 8-count packages Pillsbury Garlic Crescent Rolls

Line baking sheet with foil. Preheat oven to 350. Combine bread crumbs, cheese and basil. Lightly dredge chicken chunks in mixture and place on baking sheet. Bake at 350 about 20 minutes.
Melt butter in sauté pan over medium heat. Add garlic and vegetables. Cook until mushrooms are tender. Remove from heat and cover.

This is where I stopped and went to karate class. When I got home I cooked the noodles and rolls according to the directions on the packages while the veggies and chicken warmed up. Toss the pasta, chicken and veggies together and serve …

Unless you’re feeding a 5-year-old. If that's the case you find corners on a round plate, carefully spooning each element in it’s own domain. Then you say a prayer he’ll notice the chicken and eat ... oh ... half of it. Then maybe, just maybe, he'll pick the mushrooms out of the asparagus after gobbling his noodles without coming up for air! Last night my prayers were answered … he ate ... without complaining. Hurray!