Mar29

My Yellow Joys

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My Yellow Joys

My Yellow Joys

 There’s something about the color yellow – sunny, cheery…it’s just such a happy color!

I’ve been planting a myriad of colors in our garden since we’ve moved in our new place six years ago

and unconsciously accumulated a variety of yellow-flowering plants.

Spring is always the best time to catch all these beauties & there’s an explosion of yellow flowers in our garden.

My all-time favorite is this yellow-bearded iris which has such a sweet faint scent.

 

Yellow Gerbera daisy- very popular!

Orange Star flower which is thriving nicely on my kitchen window.

Another popular beauty – miniature yellow rose.

Sweet smelling yellow freesia in a pot.

Beach Daisy is creeping in the front yard.

 

Jan12

Pesto Pasta with Grilled Chicken Breast

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Pesto Pasta with Grilled Chicken Breast

Basil Pesto Pasta

with Grilled Chicken Breast

 

As we start the New Year and winter nights are here to stay, we’re craving for a comfort food that’s healthy, big in flavor & at the same time filling.I always prepare this pasta during summer time because of the abundant supply of fresh sweet basil from my vegetable garden. But if I crave for pesto pasta during winter time, I just need to look for a good pesto in my favorite grocery. I use 2 brands of pesto sauce here to maximize the flavor & also preferred these brands because of great flavor & price.

Prep/Cook Time: 22 mins.

Ingredients:

2 boxes (1 lb.) Barilla Penne or Linguini

1 bag (22 oz.) Tyson Grilled & Ready fully cooked chicken breast strips

1 cup of Swanson Chicken Stock (reduced salt)

1 cup shaved parmesan cheese

2 tbsp. Extra Virgin Olive oil

1 pack (7 oz) Buitoni Pesto With Basil

1 jar (10 oz) Classico Traditional Basil Sauce And Spread

Directions:

  1. Cooked pasta as directed but under cooked it for 2 mins. Set aside.
  2.  Sauté fully defrosted chicken breast in olive oil in medium/high heat (around 8 mins)
  3. Add pesto sauce & sauté more for 5 mins.
  4. Add cooked pasta & mix to coat evenly the pasta with pesto.
  5. Add chicken stock. Mix well. Cover. Cook for additional 2 mins.
  6. Serve warm topped with grated parmesan cheese.
  7. Top with slightly toasted pine nuts (optional).