Dinner tonight was yummy! Thought I’d share.
This is the recipe that I started with. I added a few things and made it my own. It made so much that I have enough leftovers for at least 2 or 3 lunches.
Penne with chicken, broccoli & lemon
1 lb penne pasta
1 T olive oil
1 lb chicken tenders
salt/pepper to taste
2 T Tone’s Garlic & Herb salt-free seasoning (from CostCo or Sam’s?)
1/2 T butter
1/4 c white wine (or not, Nie would not approve)
2 c broccoli
1 T butter
2 tsp lemon zest
1 T lemon juice
1/2 c chicken stock
crumbled feta cheese
Cook pasta according to directions, set aside.
Heat 1 T olive oil in large skillet. Add chicken tenders. Season with salt, pepper and garlic herb. Cook until done. Remove from pan, cut into bite size pieces and set aside.
Add broccoli, 1/2 T butter and white wine to chicken pan. Sprinkle broccoli with salt, pepper and a little bit of garlic herb. Cook 2 minutes on med-high until tender but not mushy (or however you like your broccoli, we like ours still a little crunchy.)
Put cooked pasta in large bowl. Cut up 1 T butter on top of pasta. Pour hot broccoli on top of butter to melt. Add chicken, lemon zest and herbs. Stir pasta mixture. Add chicken stock. Stir well. Serve with feta cheese crumbled on top.
I love cooking dinner for my family. I can’t wait until it can be done without babies screaming at my feet. Holy cow, can those boys whine.
(PS. Happy Birthday Heidi Ho!)