We are planning to go to Sioux Falls this Saturday to celebrate so we didn't do much today. I did make a nice supper though. It was SO good! I found a recipe online and I altered a bit to make it more "my style". Definately a little (ok, a lot) heavy on the calories, but it was worth it.Notice the butter on the little plate? I learned today that cookie scoops make nice little butter balls. Presentation is everything ya know ;o) Anyway, we had Pasta with Chicken Mushroom Cream Sauce and some good, crusty bread to go with it. Here's the recipe if you're interested. I wouldn't make it if you're counting calories though.
Pasta with Chicken Mushroom Cream Sauce
1 package farfalle pasta
1 tablespoon butter
4 boneless, skinless chicken breasts (I used 1 1/2 breasts)
12 shiitake mushrooms (I couldn't find these in our grocery store so I used about 2 oz. sliced baby portibellos)
1 cup heavy cream (I added 1 cup skim milk to this to make more cream sauce)
salt to taste
1 tablespoon coarsely ground black pepper
3 oz shredded Romano cheese (the recipe didn't orginally call for this, but I think it was a good addition)
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink. Transfer chicken to a cutting board and slice thinly; set aside. Throw mushrooms into the skillet that was used for the chicken and heat slightly. Gradually stir in cream and milk. Cook, stirring constantly for 7 to 10 minutes, or until sauce has thickened (I had to add a small amount of flour to get it to thicken). Stir in Romano cheese. Add chicken back into skillet and season with salt and pepper. Cook for 5 minutes. Toss with pasta until evenly coated.
Do you still celebrate your dating anniversary?
Do you make cheesy signs?