A Cookie Cutter Diva's Life

This one was really really good!!
8 ounces of dried whole grain penne pasta
3 cups broccoli florets
4 skinless boneless chicken breast
1 tsp adobo seasoning
2 tbs olive oil
1 clove garlic, minced
1/4 cup light mayonnaise or salad dressing (I used mayo)
1/2 tsp pepper
2 tbs parmasan cheese
cook pasta according to package, adding broccoli in last 5 minutes
Meanwhile, in a medium bowl, combine chicken and adobo seasoning, toss gently
In a large skillet, heat oil over medium heat. Add garlic; cook for 30 seconds. Add chicken; cook until no longer pink.
Add chicken to pasta mixture in pan and stir in mayonnaise and pepper. Cook over low heat.
To serve, top pasta with with parmesan cheese.

1/2 cup quick-cooking or old-fashioned oats
1/4 cup Gold Medal® all-purpose flour
1/4 cup Gold Medal® whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1/4 cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2 tablespoons canola or soybean oil

Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375º or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.