One of the things I enjoy most is reading cookbooks, reading other peoples recipes, and getting more ideas. I have found a few new sites you may be interested in. One is www.foodchannel.com They have lots of recipes, techniques, videos. I am always excited when I find a new food site! The other one I am enjoying a lot is Robin Sue at www.bigredkitchen.com . Check those out when you have a moment. But today’s recipe comes from www.mealsmatter.org. The great thing about this recipe is that I think it’s a meal that you can make any time because you probably have the ingredients already in your house, and this can come together so quickly. And it is really healthy and easy!
Bow Tie Lemon Chicken
4 ½ cups uncooked bow tie pasta12 ounces boneless, skinless chicken breasts cut into 1 inch strips (or cut into cubes)½ tsp. lemon-pepper seasoning2 cloves of garlic minced1 TB. canola oil1 cup chicken broth
1 cup frozen peas *or you can use asparagus, cut into 1 inch pieces) (or maybe even fresh spinach!)
2/3 cup shredded carrot¼ cup cream cheese (fat free, reduced fat)2 tsp. lemon juice½ tsp. salt1/3 cup parmesan cheese
Prep:Cook pasta according to directions. Meanwhile, sprinkle the chicken with the lemon pepper seasoning. In a large non-stick skillet, stir fry chicken and garlic in oil until done (about 5-6 minutes). Remove from the skillet and keep warm. Add the broth, peas (or other veggie) carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain the pasta, then add the pasta, chicken and salt to the vegetable mixture and heat through. Sprinkle with the Parmesan at the end.
I’m really loving this Parmesan Cheese: Sargento Brand. I bought it on sale, and just a pinch is enough to put in a sandwhich, top with pasta, it will last a long time, but tastes so good!