Easy Chicken Alfredo with penne

As ya all know (as you know) I am all for easy meals most days. Especially during the summer so today I bought a Rotisserie Chicken and let the rest up to a recipe from all recipes.  I eliminated the broccoli and zucchini that had been suggested to add to the recipe but feel free to steam some and add it into the mix before serving. Enjoy! :)

The below recipe is as I made it.  I wound up adding the extra milk to make it creamier.

• 8 ounces dry penne pasta cooked according to directions (al dente )
• 
  
• 1- (8 ounce) package cream cheese
• 6 tablespoons butter
• 1/2  to 3/4 cup milk
• 1/2 teaspoon garlic powder

• salt and pepper to taste
• 1 -Store bought Rotisserie chicken breast, sliced or cubed
  
  1/4  cup shredded Parmesan cheese 
• 
  

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. Mix in chicken.  Cook while you reduce heat, and simmer approximately 5 minutes. Toss with drained penne and serve with a light salad.  You can double recipe to make more amount of pasta or for extra sauce.

Creamy Lemon Pepper Orzo with Chicken

For those of us who really want to eat healthy most days here's an easy suggestion for you.  I found it on food network and it's on my to make soon list.

Ingredients

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
3 boneless skinless chicken breasts or thighs
1 cup whole grain pasta
1 cup frozen petite peas, thawed and patted dry
2 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.

Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.

Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.

adapted from foodnetwork.com

Making a Fruit Galette!

I read a little about a Galette (free-form pies that are easy and all purpose) in our weekend food section of the newspaper.

I had never read much about any type of pastry since I was taught by Mom and I do a great deal of baking her way.  As I started to readabout Galettes I have found out that I have made many a Galette just playing with dough and fruit.

Today I am making one with prepared pie rust (refrigerated).  I mentioned in a few blogs ago that I would be making some easy dessert recipes and this is definitely one and you don't have to have the oven on too long.



2 cups small cubed apples (any variety)
1/2 cup sugar
1 tsp. cinnamon
1 or 2 dabs butter  

Mix apples, sugar and cinnamon together.
 
Roll out refrigerated dough slightly.  Place apples in center. Dab with butter and pinch sides to center.  Brush with a little melted butter and a little more cinnamon. 

Very professional looking I'd say!

Happy Baking from my kitchen to yours,

M.J.

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