My family loves chicken with lemon sauce. When I saw this easy, one-pan recipe I knew I had to try it. Let me know what you think!
adapted from tiphero.com
Ingredients:
2 Tbsp Virgin Olive Oil
1 pound boneless chicken breast, cut into 1 inch pieces
1 tsp. salt plus ground pepper
4 cloves garlic minced
2 cups low sodium chicken stock
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced
1 lemon slice for garnish
1 cup freshly shredded parm. cheese
1 cup fresh basil
1/2 cup toasted walnuts, chopped
1 cup snap peas, chopped
Season chicken with salt and pepper
In a large skillet heat oil and brown chicken
Lower heat, add garlic, saute with chicken for about 1 minute
Add chicken stock, water, & pasta, bring to a boil then reduce to low heat.
Cook covered on low for 15 minutes
Remove cover and let simmer until liquid is reduced by half (about 5 minutes)
Add snap peas
Remove from heat, add lemon juice, zest, and parmesan cheese, mix well.
Adjust seasoning with salt and pepper as needed, mix in walnuts, fresh basil, and garnish with lemon wedge.
For a while now, I have been searching for a lip color that is long lasting. Over the Christmas break, I did some research and here is what I came up with:
There is a new shop that opened in early December, at 115 Mason St in Greenwich, CT called dā-kor. It is the gorgeous home design store of award winning interior decorator, Kat Rosier, and her partner Kathy Georgas. These ladies have created a store full of amazing lines from around the world, most which are exclusive. I fell in love with the beautiful vignettes and left with a wishlist full of “dā-kor” items!! Happy Shopping!!!
I received this recipe from friend, and founder of the amazing The Right Pillow. This Winter bean and barley soup according to Chrissy, “This soup is a vegetarian meal, with most ingredients found right in your pantry. It is a one pot dish that can be made early in the day and reheated for lunch or dinner. It is great for cold nights by the fireside or after a day of sledding. ” Enjoy and keep warm!!!
Winter Bean and Barley Soup
3 Tablespoons Grapeseed or Olive Oil
1 Large onion chopped
3 cloves of garlic chopped
6 cups low sodium vegetable broth
1 28 oz can of Roma tomatoes
1 cup pearl barley rinsed
2 cans 15oz Butter Beans (lima) rinsed
1 tsp fresh dried oregano
1 cup grated parmesan cheese
1 loaf crusty baguette
S&P to taste
Heat the oil in a large stockpot over medium-high heat. Saute onion and garlic until tender, 8-10 minutes. Add the broth and tomatoes with their juices and bring to a boil. With the back of a wooden spoon, crush the tomatoes and remove any ends or skins of tomatoes. Add the barley, reduce heat and simmer until barley is tender, about 20 minutes. necessary for desired soup consistency
Serve: with parmesan and a side of crusty bread for a heartier dish.
