Penne with Chicken, Asparagus and Lemon Alfredo sauce

ok, the real name of this dish is Penne with Chicken, Asparagus & Lemon Alfredo sauce...but that wouldn't fit on the picture.

Penne with Chicken, Asparagus and Lemon Alfredo sauce
adapted from Woman's Day (found the recipe a LOONG time ago)

Ingredients

1 lb penne rigate
1 lb thin asparagus, ends trimmed, spears cut in 1 1/2 inch long pieces
1 lb chicken breast, cut into 1/2 inch wide strips
1/2 tsp salt
1/2 cup flour
1 1/2 tbsp olive oil
1 jar (16 oz) alfredo sauce
1 tsp grated lemon peel
3 tbsp lemon juice
1/4 cup grated parmesan cheese
1 tomato, halved, seeded, and diced
fresh ground pepper, to taste

1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.

2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.

3. Heat oil in a large nonstick skillet over high heat. Add chicken, saute until golden and just barely cooked through. Add alfredo sauce, peel, juice and cheese. Bring to a simmer and cook until chicken is done.

4. Drain pasta and asparagus, return to pot. Immediately add sauce, tomato, and pepper. Toss to mix and coat.


***I looved this dish. and let me tell you, I HATE jarred alfredo sauce. I was hesitant about trying this recipe for that reason. This was doctored enough that was very yummy though. Sorry about the craptastic picture, they are leftovers so don't look as pretty (but taste just as good!), and my rebel is being borrowed by my uncle, so I was using our point and shoot. Anyways, this was a super quick and yummy meal! Definitely adding this to the rotation!

broccoli salad

Ingredients:

2 heads fresh broccoli

1 red onion

bacon bits

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon and almonds, and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

**love this salad.

avocado corn salsa

I made this for a potluck 4th of July BBQ, and it was a hit! Nothing but bits of corn stuck to the bowl by the time fireworks started. I got the recipe here, but here is the whole thing.


Avocado Corn Salsa

1 avocado, peeled, seeded & finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded & finely diced
2 - 3 tbsp. lime juice
1 tbsp. finely chopped fresh cilantro
1/2 - 1 tsp. minced jalapeno pepper
1/2 tsp. salt

In a medium bowl, gently combine all ingredients. Cover & refrigerate until ready to serve. Serve with chips.

*I doubled the recipe and also added half a red onion, which really tasted good!