“What Romantic terminology called genius or talent or inspiration is nothing other than finding the right road empirically, following one’s nose, taking shortcuts.” ~ Italo Calvino

I love Chicken Piccata!

It is a very light meal that has a punch of big flavor. It’s not a hard meal to make but it’s not the quickest to throw together either. So when I was on my usual daily quest for new time saving recipes I came across this recipe – Chicken Piccata Skillet Pasta and I thought – how can that be bad?!? It combines one of my favorite meals with pasta and in one pan!

You should know I must be taking this “my life is about to really change” to heart because I used to would have never considered using pre-cooked chicken but I did this time and let me tell you – I will do it again!

Chicken Piccata Skillet Pasta

(adapted from Plain Chicken)

  • 12 oz cooked, chopped chicken ( I used the pre-cooked bags of Tyson grilled chicken you find in the refrigerated section)
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion
  • 2-3 garlic cloves, minced
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice
  • 8 oz pasta
  • 3-4 Tbsp capers, drained and rinsed
  • 1/4 cup parmesan cheese

In 12-inch skillet, combine chicken, pasta, onion, garlic, heavy cream, lemon juice, chicken broth and pasta. Bring to boil. Cover and reduce heat.

Simmer for 15-18 minutes, until pasta is tender. Stir in capers and parmesan cheese. Cook over low heat about 5 minutes.

image-1

So, so easy but oh so good!

-abp

“Going to the gym wouldn’t be on my list of favorite things to do.” ~ Kate Moss

After lots of eating out, take out and a few crockpot dinners I decided I might put a little more effort into tonight’s dinner. But not too much, I don’t want to over exert myself considering I already went to the gym today. 😉

Tell me – will it ever not be a chore to go to the gym???

I’m thinking no.

I just don’t get all those people who love working out.

It’s weird. (no offense to my working out friends)

I wish I were weird.

Sorry – back to dinner. So tonight I’m making Baked Shrimp Scampi. Nice and simple.

Baked Shrimp Scampi

  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley (I used dry because it’s what I had)
  • 1.5 – 2 pounds raw shrimp, shelled and deveined

Preheat oven to 450º.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

melt

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Stir to coat.

arrange shrimpstir to coat

Bake for 12 to 15 minutes or until the shrimp are pink and opaque.

bake

Serve over angel hair pasta. Top with parsley and squeeze of fresh lemon juice.

serve with angel hair pasta

DSC03157

Like I said. Nice and easy. Not to mention quite tasty! I very much enjoyed this meal! To make it even better we finished dinner off with an old fashioned Strawberry Shortcake!

Strawberry Shortcake Nothing beats a childhood favorite!

abp