Here are two new recipes we have eaten recently that were especially yummers…
Greek Chicken Pasta
3 cups farfalle pasta, uncooked
2 cups baby spinach leaves
3/4 cup provolone, crumbled
1/4 cup feta, crumbled
1 cup cherry tomatoes, halved
3/4 chickpeas, drained
1/2 cup Greek Vinaigrette Dressing
1 baked chicken breast, shredded and cooled
Cook pasta, drain and put in a large bowl. Add remaining ingredients and mix.
Can be served immediately or you can put it in the frig and serve it cold.
Bruschetta Chicken
1/4 cup Sun-Dried Tomato Vinaigrette Dressing
2 chicken breasts, baked
1 tomato chopped
1/2 cup shredded mozzarella
1/4 cup fresh chopped basil or 1 tsp. dried basil
Bake chicken breasts. Mix everything else up together in a medium bowl. When chicken is done pour mixture in bowl over the top of the chicken and bake about 5 minutes longer. Serve with pasta or sauted zucchini or both. 🙂
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