Dinner time at my house usually consists of chicken nuggets and fruit for the kids and something a little more adult for the one parent who happens to be home from work in time for dinner.

It is rare that the four of us are at the table at the same time and we never eat the same thing. My 4-year-old is a very picky eater and my toddler is, well, a toddler. 

This past weekend, I finally made a real meal that both kids ate. The four of us sat at the table like a family and all ate the same dinner. Mark it on the calendar as a first.

I borrowed this recipe from Ina Garten (the Barefoot Contessa), but changed it up a little to make it more kid-friendly. It's versatile, so throw in whatever you like. Here's a modified version of Garten's Lemon Fusilli recipe:

Lemon Pasta with Chicken, Tomatoes and Broccoli

16 ounces rigatoni

2 cooked boneless skinless chicken breasts

1 head of steamed broccoli (or 2 cups frozen)

2 cups heavy cream

1 pint grape tomatoes

juice of 2 lemons

zest of 2 lemons

1 minced garlic clove

1/2 tablespoon extra-virgin olive oil

1/2 cup parmesan cheese

Pour olive oil in large saute pan on medium low heat; once warm, saute garlic for about a minute (be careful not to burn the garlic); pour in heavy cream; stir in lemon zest and juice of two lemons. Bring to a soft boil then turn heat down to low to let simmer. 

While the sauce is simmering, cook pasta according to box directions. (I use a multipot to cook the pasta and steam the broccoli at the same time; I get my husband to grill the chicken while I'm cooking the rest; you
can also use the breast of a rotisserie chicken, but don't use the
skin. You don't want the grease). 

Cube the chicken and cut tomatoes in half. Once the broccoli is cooked, cut into bite size pieces. Combine the chicken, broccoli, tomatoes in saute pan with the sauce.

Thoroughly drain pasta; put pasta back in pot. Pour sauce (with chicken, broccoli and tomatoes) over the pasta. Add parmesan cheese. Mix well. 

Serve with salad and garlic bread.

Ingredient suggestions: shrimp, scallops, lobster, asparagus, peas,  mushrooms, yellow squash, zucchini. 

Cook and prep time: about 30 minutes.

My favorite part? Quality time with the family.

Enjoy!