Happy May! I wanted to pop in and share a few pictures from my month of April which seemed to fly by quickly. As I am trying to catch up with my blogging friends today I realized it had been a month since I last posted. My mercy! But, I am so busy doing this thing we call life here on earth and enjoying every moment that I can. With my immediate family of 14 there is never a dull moment y'all! We had three family birthdays in April. My SIL David, granddaughter Adalynn and oldest granddaughter Raygen. Our favorite grandson Conner (only grandson) carried his girl to the prom. We had to snap at least one picture with Mom and Nana! Two of my elementary school friends and I get together at least once every 4-5 weeks so we went to breakfast and then to Cummer Museum of Art & Gardens. We always have so much fun. The gardens are so beautiful that I couldn't even attempt to snap all the pictures I wanted. There are so many beautiful paintings to look at this but this was one of
Easy, Quick & Good!
3 Boneless Chicken Breast
1 Can of Small green peas
1 Box of Bow-tie Pasta
Mayo
EVVO
Salt & Pepper
Lemon Pepper
Italian Seasoning
Papirika
Dice your chicken up into pieces (cuts much better when partially frozen) Add salt, pepper, lemon pepper and a tad of Italian seasoning to chicken. Sprinkle just enough Extra Virgin Olive Oil onto chicken to coat well. Saute in your frying pan till done. In the mean time make your pasta according to the directions on the box. (*Remember, to keep your pasta from sticking add just a few drops of olive oil and a pinch of salt*) Drain your green peas.
Mix your chicken, pasta and peas together and add mayo to taste. *I use Hellmann's* Yes it is pricey but it is the best mayo out there! Pour in your bowl and top with a little Paprika. The good thing about this dish is it good served warm or cold.
The little plastic cutting board was a freebie from Pampered Chef! I love it! It is so good for small jobs.
3 Boneless Chicken Breast
1 Can of Small green peas
1 Box of Bow-tie Pasta
Mayo
EVVO
Salt & Pepper
Lemon Pepper
Italian Seasoning
Papirika
Dice your chicken up into pieces (cuts much better when partially frozen) Add salt, pepper, lemon pepper and a tad of Italian seasoning to chicken. Sprinkle just enough Extra Virgin Olive Oil onto chicken to coat well. Saute in your frying pan till done. In the mean time make your pasta according to the directions on the box. (*Remember, to keep your pasta from sticking add just a few drops of olive oil and a pinch of salt*) Drain your green peas.
Mix your chicken, pasta and peas together and add mayo to taste. *I use Hellmann's* Yes it is pricey but it is the best mayo out there! Pour in your bowl and top with a little Paprika. The good thing about this dish is it good served warm or cold.
The little plastic cutting board was a freebie from Pampered Chef! I love it! It is so good for small jobs.
Love my Electric Skillet!
I must say that I am not a fan of little green peas! But for some crazy reason I like them in a salad! Yep, I am weird like that!
Ain't that Bow-Tie Pasta just the cutest! Yep, you do see some germX on the counter! If you could see the other side of the sink you would see some antibacterial hand soap as well! I never handle meat of any kind, especially chicken without a washup! And NO I am not weird about that sort of stuff just SMART!
I love your simple dishes! Thanks for sharing. Trinity
ReplyDeleteLeave out the peas and I'd be good to go! Love the bow tie pasta. Audrey
ReplyDeleteJust wanted you to know I tried the recipe for our Sat. afternoon dinner. My family loved it! We all love chicken and adore the little green peas. So simple. Thanks so much for the recipe. Trinity
ReplyDelete