Chicken Asparagus Penne

Chicken Asparagus Penne

2 servings

4 oz whole wheat penne, dry

1 tsp olive oil

4 oz chicken, cubed

salt, pepper, and garlic to taste

2 Tbls chicken broth

2 C asparagus, cut into 1-in

1 clove garlic, minced

1 Tbls parmesan cheese

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Warm olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Sprinkle with Parmesan cheese.

Spinach Quinoa Pilaf

Spinach Quinoa Pilaf

1 Serving

1/4 C quinoa

1 tsp olive oil

1 Tbls pistachio

2 cloves garlic, minced

1 C fresh spinach leaves

1 tsp lemon juice

1 Tbls grated gouda

1. Prepare quinoa according to package directions and allow to cool.

2. Heat olive oil in a skillet over medium heat, stir in pistachios, and cook until lightly toasted, about 2 minutes.  Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes.  Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and spinach is wilted.  Stir in the lemon juice and the cheese.  Stir until the cheese has melted.