This meal was created one cheerful spring day when we met at my house for a get-together and dinner. We decided that cream sauce on pasta and grilled chicken would go well together. Yum!
*Makes about two servings and some left-overs*
For the Chicken:
2 boneless chicken breasts, cut into strips
Seasoning of your choice, we used lemon-pepper
3 T. olive oil, extra-virgin
2 cloves garlic
Salt and Pepper to taste
Heat your grill pan. Pour on the oil and heat that. Without crowding the chicken begin to add the strips. Using a spatula, turn the chicken, occasionally sprinkling with your seasoning, until the strips are cooked all the way through. To make sure that they are, slice through the center of your largest piece. If it is still pink, continue cooking. Turn onto a plate.
For the White Cream Sauce:
1/4 c. butter
Lemon Juice, add as much as you like or as little as you like.
In heavy skillet, heat butter until melted; remove from heat and add flour, salt and pepper, stirring constantly until smooth. Add milk slowly, stirring and return to medium heat. Bring to a boil and cook 1 minute. Remove from heat and add enough lemon juice to please your taste buds.
For the Pasta:
We used a pasta called tubetti. They are little straight tubes.
Cook one box according to the packaging directions.
Serve your pasta on a colorful plate with the cream sauce poured over and a few slices of chicken on top. Enjoy!
-The Cookies, Leah & Emma
Here is a simple but delicious chocolate icing. I like to use it to frost some tasty homemade cupcakes. It's similar to a chocolate ganache. There are only two ingredients in this recipe and no butter at all. For the chocolate chips, I used Trader Joe's semi-sweet chocolate chips. Read on! *Note: The pictures show the recipe being doubled.*
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