Tuscan Chicken with Pasta Medley

Besides the fact that I was 1. lazy and 2. went over board on the spices, this dish wasn't too bad.  I found these recipes in the Taste of Home Simple & Delicious magazine.  I always find good recipes in there, but never seem to actually make too many of them.  I need to make a better effort at going through all my magazines when I'm planning my menus.

Anyway :) You may be asking, why was I lazy?  Well, honestly, I didn't want to slice up garlic.  The chicken recipe actually called for slicing the garlic and frying it in the pan with the chicken.  Not only did I not want to go through the process of slicing the garlic (yea, I know it's so hard right..lol), I'm always so worried about frying garlic too long, it can tend to get real bitter if you over cook it.  So I took the easy way out and just used garlic powder.  As for #2, over doing the seasoning, I think that one is pretty self explanatory.  I just used too much and it was a bit over powering, but that's ok, it happens to the best of us.  I won't make the same mistake twice, nor will I allow you to make it once!

 

Personally, I think the pasta was the best part of the dish.  Again, there was mustard in the ingredients.  Since using it with pasta had been such a hit with the Pasta w/Sausage, Basil & Mustard recipe I posted on 3/3/10, I knew it would once again be splendid!  To sum up, the dish was good.  I don't know if I'd make this again, but that's only because there are so many more recipes out there to try!!!

Tuscan Chicken

Adapted from Taste of Home 

Ingredients:

4 boneless, skinless chicken breasts

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried rosemary

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

non-stick cooking spray

Directions:

In a small bowl, mix together the salt, pepper, rosemary, basil, thyme and garlic powder.  Evenly sprinkle over chicken, both sides.

Spray a little cooking spray in a large non-stick skillet.  Over medium heat, cook chicken for 5-7 minutes on each side or until chicken juices run clear.

(Nutritional Info: 1 chicken breast= 217 calories, 9g fat, 78mg cholesterol, 364mg sodium, 1g carbohydrates. 29g protein)

Pasta Medley

Adapted from Taste of Home 

Ingredients:

1 cup uncooked pasta shells

1 small zucchini, cut into bite size pieces

1/2 red bell pepper, cut into bite size pieces

1 teaspoon olive oil

3/4 cup chicken broth

3 Tablespoons unsalted butter

1 1/2 teaspoons Dijon mustard

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Directions:

Cook pasta according to package directions.

Combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. 

Meanwhile, in a small skillet, heat the olive oil over medium heat and add the red bell pepper.  Saute for 2 minutes.  Add the zucchini and saute another 2 minutes.  Remove from heat.

Drain pasta; return to pot. Add the mustard sauce and toss to coat.

(Nutrition Facts: 3/4 cup equals 157 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 359 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.)