Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne

2 tsp. olive oil

3 shallots, chopped

1 boneless skinless chicken breast (about 225 grams) cut into small cubes

3 cloves garlic, minced

1 tsp. dried italian herb seasoning

1/4 tsp. salt

2 jars (170 ml each) marinated artichoke hearts, drained and chopped

1/2 cup grated parmesan cheese

1 tsp. grated lemon zest 

1/4 cup lemon juice

1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

Southwest Chicken Salad

This is a nice light supper or lunch but it makes a huge quantity! It is another recipe I found on Allrecipes.com.

Ingredients:
1 (15 oz) can black beans, drained and rinsed
salt and pepper to taste
1/2 head of cabbage, chopped
1 (10 oz) package romaine lettuc, torn
1/2 green bell pepper, chopped
1 (8.75 oz) can corn, drained
1/4 cup shredded cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup ranch salad dressing

Directions:
1. In a small saucepan over medium hear, cook the black beans until heated through. Season with salt and pepper.
2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and cheese.
3. Transfer the tossed salad to serving bowls, and top with warmed black beans, chicken, tortilla chips, and ranch dressing.

Note: I guess it depends on the size of the cabbage one uses but I may only use 1/4 of a cabbage next time. The above makes a HUGE batch of salad that we will be eating for at least three days....lol! Since we may be eating it for awhile I may cook up a couple of extra chicken breasts to go with the large salad.