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Crispy Parmesan Asparagus Fries

In general, my kids are very good at eating their vegetables. But I’m always looking for ways to make them more appealing. Although they’ll both eat asparagus with just a little olive oil, salt n’ pepper – they certainly don’t gobble it down like they did these crunchy flavorful asparagus fries. Yum yum! These would be great with any poultry or pork tenderloin or even as an appetizer for your next party. Bet you’ll even get those picky eaters to like asparagus with these beauties!
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Fusilli with Veggie Medley

Happy September! It’s officially time to get out my leaf garlands, scarecrows and hay bales. This is my favorite time of year, and as the weather grows a bit chilly at night, I wanted to take advantage of some of the still fresh veggies of summer. So for dinner tonight it was a light pasta dish filled with fresh asparagus, woody mushrooms and sweet orange bell pepper. Throw in some chicken for protein and I had a perfectly balanced, delicious meal! This is a great dinner to stretch chicken as well – it makes a TON of food, but only uses two chicken breasts.

Fusilli with Veggie Medley

Fusilli with Veggie Medley
  • 1 (16 ounce) package dried fusilli pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup water
  • 2 chicken bullion cubes
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 2 C baby Portobello mushrooms, cut in half
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat.  Season chicken with salt, pepper and garlic powder – cook in pan until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Dissolve chicken bullion cubes into water. Pour broth into the skillet. Then stir in asparagus, mushrooms, peppers, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. (check tenderness after 5 minutes)
  4. Return chicken to the skillet, and warm through.
  5. Stir pasta into chicken mixture,  and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Penne With Chicken & Asparagus

Penne with Chicken and Asparagus

  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium vegetable broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 red bell pepper chopped into chunks
  • 2 cloves garlic, thinly sliced
  • 1/4 cup Parmesan cheese

DIRECTIONS

  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 3 tablespoons 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 vegetable broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam 5 minutes – add bell pepper and re-cover, steaming until the asparagus is just tender, about 5 more. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
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