June 15, 2010: It’s been a rainy and cool day in Charlevoix…and pretty mundane….work…nails done (they soooooo needed help!) and then preparation for tonight’s Paralegal Mentor Mastermind Call with Jeannie Johnston of Paralegal Gateway. Jeannie was an awesome (and inspiring) guest. You can find out more about that at my blog post here.
The food section of yesterday’s Traverse City Record Eagle featured a recipe by Sally DeWeese, of Traverse City, rated this as “very good” and great for a quick nutritious summer meal. She said, “My husband approved, so I know it was good!”
That caught my attention. If Sally’s husband liked it, I knew The Don would so I decided to prepare it for tonight’s dinner. It’s really simple and delicious….and The Don gave it rave reviews so I’ll be making this again, for sure.
Chicken Pasta by Sally
1 medium onion, chopped
½ lb. chicken (white or dark meat)
1 T. vegetable oil
4 baby portabello mushrooms (I used more and sliced them)
1 orange sweet pepper, sliced
1 c. chopped broccoli
1 can cream of mushroom soup
½ c. milk
2 T. Knorr Garlic and Herb Sauce Mix (or to taste…I used the 2 T.)
½ box linguine
2 T. olive oil
Shredded Parmesan cheese (Sally said to use fresh but Kraft had to do for us tonight)
Brown onion and chicken in vegetable oil. Add mushrooms, pepper slices and broccoli pieces.
Mix soup and milk and pour over chicken and vegetables. Stir in herb mix and stir thoroughly. Cook until tender.
Meanwhile, boil linguine and olive oil (prevents sticking) according to package directions; drain.
Blend vegetable mixture with linguine and top with (real) Parmesan cheese. Serve warm.
Try it and let me know what you think.