I Never Learn

I stayed home this morning because I woke up with a pretty major cold and sore throat and am super tired. My goal was to rest. But no, what do I do? As soon as everyone is gone and I’m here alone I feel this compulsion to weed out their rooms, so I’ve been sorting, purging, slight rearranging, and general cleaning and organizing.

And now I’m coughing on top of my major cold and sore throat and am super duper tired.

I never learn.

Advertisements

Chicken Pasta with Artichokes

Chicken Pasta with Artichokes

From Saving Dinner by Leanne Ely
3 C uncooked fusilli pasta (or other medium-sized pasta)
1 6 oz jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices
2 C sliced mushrooms
1 clove garlic, pressed
1 7 ounce jar roasted red peppers, sliced
3/4 C chicken broth
1/2 C dry white wine, optional (substitute apple juice if not using wine)
1 T cornstarch
Salt and pepper to taste

Cook and drain pasta as directed on package. Drain liquid from artichokes into 10″ skillet; heat over medium-high heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.

In a medium bowl, mix broth, wine, and cornstarch together till well blended. Gradually stir the broth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, till thickened. Toss with pasta, salt and pepper to taste, and serve

Per serving: 341 Calories; 4 g Fat (10% calories from fat); 27g Protein; 46g Carbohydrate; 2g Fiber; 44mg Cholesterol; 514 Sodium. Exchanges: 2 1/2 Grain (Starch), 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. 7 points per serving.

Craig even liked this recipe. He actually ate red peppers and artichokes, so you know it had to be easy to eat.