Between The Curmudgeon, the dogs, and my aches and pains especially with damp weather, I’ve resorted to simple and fast meals.

Last night I pulled a smoked chicken thigh from the freezer, thawed and chopped it up. In a sauce pan, I put 1 can of cream of mushroom soup, 2/3 a can of milk, cup of shredded cheddar cheese, 1/4 cup of Parmesan, 1 teaspoon of granulated garlic, 1/2 teaspoon of dried basil, black pepper to taste and heated it. While the soup mix was heating, I dumped some bow tie pasta in boiling water until done, drained the pasta and poured the soup mix over it stirred well and served with a nice mixed salad.

I’m soon going to have to go to one of my favorite stands at the farmers market and get some more boneless smoked chicken thighs. Best ever!