We had a really relaxed, but fun weekend! I managed to grab drinks Friday night with friends from college as Tyler was flying back from a work trip in Dallas. Saturday, we actually were able to sleep in until 10:30am, which never happens, and we spent the day lounging around our apartment. Such a treat! We had a great date night at Fig & Olive and then met up with a bunch of my friends from college, which was a great time per usual :) Sunday, we slept in and grabbed brunch with our Better Halves at Freemans....sadly, we were missing two of the guys, but enjoyed seeing everyone. Our Sunday evening concluded with a tasty and easy home-cooked meal (see recipe below) :)
Bobby, Emily, Ruben, and me
Kara and me
Josh and his lady friend, Lindsey
College buddies!
Man crushes!
Chicken, Roasted Red Pepper, Artichoke Hearts in a Creamy Garlic Sauce
*Recipe adapted from here.
Ingredients
- 12 oz. tri-colored pasta
- 1 lb. chicken tenders
- 1 jar marinated artichoke hearts
- 1 jar roasted red peppers
- 5 oz. fresh spinach
- Creamy Garlic Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves
- 1/4 cup flour
- 1.5 cups fat free chicken broth
- 1.5 cups skim milk
- 3/4 cup grated parmesan cheese
Directions
- Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
- Cook chicken in a large skillet and saute until no longer pink. Add artichoke hearts (drained) and roasted red peppers (drained and chopped) then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
- Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese.
- Combine pasta, chicken and artichoke mixture, sauce, then scoop and serve.
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