August 8th, 2017

Chicken Piccata

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

  1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
  2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
  3. Add angel-hair pasta, and stir into the sauce.

August 8th, 2017

Tortellini Salad

1 – 7-ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6-ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved

Directions

  1. Cook tortellini according to package directions. Drain.
  2. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix.
  3. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.
  4. Cover and chill until ready to serve.

Toss salad again just before serving. Sprinkle with Parmesan and add tomatoes.

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