Try it; you might like it

Or you might not. That's the risk you take with a new recipe. Some are winners and others ... well, there's always cold cereal.

Last night I made a penne with chicken and broccoli. The recipe came from Better Homes and Gardens' Eat Well and Lose Weight cookbook.

It was OK. I could finish it, but it didn't leave a memorable impression. While cleaning up the kitchen, I told Scott I probably wouldn't make this dish again. He said, "OK." That his code for, "Good. I didn't like it."

You be the judge. Can this recipe be saved?

PENNE WITH CHICKEN AND BROCCOLI

• 8 ounces dried whole wheat or multi-grain penne pasta (about 2 1/2 cups)
• 3 cups broccoli florets
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 tsp adobo seasoning
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/4 cup light mayonnaise or salad dressing
• 1/8 tsp black pepper
• 2 tbsp Parmesan cheese, grated

In a medium bowl, combine chicken and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.

Add chicken to drained pasta and broccoli in large pot. Stir in mayo and pepper. Cook over low heat until heated through, stirring occasionally.

To serve, sprinkle with Parmesan cheese.

If you can't find adobo seasoning in the Hispanic foods aisle of your grocery store, you can always make it. Here's a recipe from allrecipes.com

• 2 tbsp salt

• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder