A new dish

I wanted to use up some ingredients I had.. So I decided to make up a dinner!

Ingredients

3 T olive oil

1 T Olive Oil, chipotle

1 Onion Red, diced

10 medium slices, cooked bacon

1 zucchini , quartered and diced

1 squash, quartered and diced

1 1/2 c shredded chicken

12 oz penne pasta

1 T Paprika, Spanish

1 T thyme, crushed (dry)

Salt and pepper to taste

1 stick salted butter

4 oz feta

Nutrition Facts
Serving Size 128 g
Amount Per Serving
335 calories

directions-
Boil chicken 45 minutes in salt and pepper with water, shred when cooled. I use 1 1/2 C and reserved the rest for later.

Cook bacon... 10 slices and dice.

Add oils, red onion, bacon, zucchini, squash, paprika, salt and pepper and cook until vegetables soften, about 8-10 minutes. Add thyme and shredded chicken. In a separate pan cook penne. In another pan melt butter. Add chicken mixture to noodles in bowl, top with melted butter. Scoop out portion. Add feta to top! Yummmmmmmmmy!

Chicken pasta a La Line

You know when you have a lot of items in your refrigerator and you don't want them to go bad? Why not combine them all together to make a fabulous dinner! Here's what I did! And boy was it good! So good, the hubby won't share :). I also put the ingredients on caloriecounter.com to get an approximate caloric value. 1 C= 367 calories and it was given a grade of a B+.

Ingredients:

1/2 box whole wheat thin spaghetti
3 large chicken breast
2 zucchini (chopped in 1/4s)
1 bunch of asparagus
1 container of cherry tomatoes (sliced in half)
2 T minced garlic
1 C chicken stock
1 T crushed red pepper flakes
dash of kosher salt
1 T olive oil
8 oz diced prosciutto

Sauce:
4T butter
1 C milk
6 oz cream cheese
1/2 C parmesan cheese (grated)
dash of salt
Fresh ground black pepper, to taste
1 T garlic powder
dash of nutmeg

Steps:1. Boil chicken in water in a pot for about 20-30 minutes, let cool and dice.2. Heat wok with olive oil.3. Add the minced garlic.4. Add the zucchini and asparagus, fry until zucchini is slightly browned and asparagus is tender, about 7-10 minutes.5. Stir in tomatoes, cook until tender, about 5 minutes. 6. Add crushed red pepper, dash of kosher salt.7. Turn down heat and add chicken stock.8. Start the noodles, in a stock pot large enough to combine all ingredients and cook to your liking.9. In a separate pan, place the prosciutto and lightly brown.10. Add to the veggie mixture.11. Next add the diced chicken to the mixture.12. In the pan you browned the prosciutto, melt 4 T butter.13. Whisk in 1 C milk, 6 oz cream cheese. Mix until cream cheese has melted.14. Add in garlic, salt, pepper and nutmeg.15. Whisk in parmesan cheese. Stir until it starts to bubble.16. The noodles should be done. Draw, reserving 1/4 c of the water.17. Put noodles back in the the large stock pot, add the veggie mixture and the sauce.18. Enjoy!19. I served it with grated Romano ;)