Jul 15, 2010

It's been a long time since I rock and rolled... It's been a long time since I did the stroll

Name that tune! Bet ya can't...

But yes, its been a long time and one very, very busy summer. I might be struck down by some colleagues for this, but "is it September yet?" Working at Chautauqua has made for very long, stressful days...and yes I've been working there a while so you'd think it wouldn't be such a big deal...but this year!?! It's nuts! I'm ready to go back to nice quiet, serene Chautauqua.

Tonight is the first night since school was out that I have been able to try out a new recipe and not just throw together a dinner at the last minute.

Tonight it was.........

Chicken with Parmesan Noodles (Start to finish: 20 minutes)
1 9oz package of refrigerated angel hair pasta
2 Tbsp of butter
4 large carrots, thinly sliced
1 1/2 lbs of skinless, boneless chicken breast halves, cut into 1 inch cubes
1/4 C purchased basil pesto
1/4 C finely shredded Parmesan cheese
Ground peppers, Olive oil, Fresh basil leaves (optional)

1. Cook pasta according to packaged directions. Meanwhile, in an extra large skillet, melt 1 Tbsp of the butter over medium heat. Add carrots; cook and stir for 3 minutes.
2. Add chicken; cook and stir for 4-5 minutes more or until chicken is no longer pink. Add pesto; toss to coat.
3. Drain pasta. Return to pan and toss with remaining 1 Tbsp of butter. Divide pasta among four plates. Add chicken to plates. Top chicken with Parmesan cheese; if desired sprinkle with olive oil, pepper, and basil.

Alterations: The difference in price between pre-cooked/refrigerated pasta and buying a box of angel hair pasta and cooking it myself was enough to convince me...so I cooked the pasta myself. I also sprinkled the pasta with some olive oil when it was done so it didn't stick. I didn't time this recipe out well so the pasta was done before the chicken was tossed in the pesto. I also did not use straight Parmesan...I used a mix of that, Asiago, Romano, Mozzarella, and Provolone cheese.

Here it is:

Overall, Aaron and decided it was a yummy, no oven needed, lighter, summer meal that we both would like to have again...next time though MORE PESTO. I was a little gun shy on using the pre-made stuff, didn't want to have a basil overload.

On another note: I now, midway into July, have plants in my garden! :O) YAY!


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