WHEW!!! Looking back over the last weeks my blog is screaming for something healthy!!! I used to belong to a recipe exchange group. This was one of my favorite recipes I inherited. I remember my sister bringing a big pot of this to the hospital for me when my last baby was born. SOOO much better than hospital food. Now all my sisters make it. Guess it was a hit?!(Well...the ones that cook.) Sometimes I use a rottisserie chicken for this and that makes it that much easier. I use a creamy Caesar version that is light to rid us of some calories... I need all the help I can get. And we ALWAYS use whole wheat pasta. We are used to it now and love it! I reccommend the Barilla brand.
Chicken Mushroom Asparagus Pasta
Source: Rebecca Jones - friend with a goooood recipe
Throw the following ingredients into your shopping cart...
1 lb. fresh asparagus
16 oz. penne pasta
2 Tab. olive oil
8 oz. sliced fresh mushrooms
1 Tab. fresh parsley, chopped
2 chicken breasts halved, cooked and cubed
1 cup Caesar dressing
Salt and Pepper
1/2 cup shredded parmesan cheese
Put your apron on and get busy...
Cooking your pasta according to the package directions. Cut asparagus into 1 inch pieces. When the pasta has 2 minutes remaining, add asparagus. Drain.
Meanwhile, in a large skillet, add EVOO , garlic, and chicken. Add mushrooms and parsley. Stir fry until mushrooms are tender.
Add dressing and cook 2 more minutes.
Add pasta and asparagus. Season to taste. Top with shredded cheese.
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