What a great weekend! Easter Celebrations happening, the weather is going to be beautiful, and we have a chance to have these two favorite kids of ours home for a few days. They arrived last night and don’t have to go back until Monday. (It’s so nice that they can hang out all day on Easter, instead of traveling back to school in the afternoon. That makes for a very relaxing day.) We have plenty of things planned – dinners out, dinners in, movies, church, hanging out, visiting with friends, and … probably some catching up on sleep, as all college kids seem to need to do. (Or is it just that you sleep better when you’re home in your own bed?) I’m so glad to have them home.
Here’s a new recipe that I tried last week, after a walk through the fresh produce section, where the peppers were just too colorful to ignore. I just continued through the rest of the aisles and pulled a few more things that sounded good in here. This is great warm the night you make it, but it also tastes great cold the next day as a leftover.
4 cups cooked chicken breast, cubed
1 box whole wheat pasta
2 cups snow peas
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 tsp. basil
2 Tbl. olive oil
1 cup chicken broth
Italian Vinaigrette with Blue Cheese Crumbles Dressing
(I used Marzettis)
Prepare pasta according to directions on box, and drain. Cut peppers into thin strips and toss them into a large pan with olive oil. Add snow peas and basil. Stir fry for 2-3 minutes, then add in the chicken broth and steam for 3-5 minutes with the lid on. Don’t overcook!
Add everything together and toss with dressing as desired.
Easter Blessings to each one of you. I hope you have a great weekend!