Anne Can Cook

Aw, the first meal made in our new apartment.
I think I've mentioned on here that Andrew and I have a less than perfect track record when it comes to me cooking for him. I think I'm a pretty decent cook, but when I've cooked things for him, it's never turned out just right.
Consequently, he always seems a bit hesitant to let me cook anything beyond (his favorite) chicken tenders.

We do not have the internet at our place yet, so the other day we sat around and flipped through some of my Taste of Home cookbooks, tagging recipes. This one I pulled out of the Taste of Home Ultimate Chicken Recipe Book. It was quick(ish), easy, and really pretty tasty. I should note that I halved this recipe for the two of us, and we still had enough for seconds AND lunch time leftovers.



Creamy Chicken Angel Hair

"1 pkg angel hair pasta
1 1/4 lbs boneless skinless chicken breasts cut into 1" cubes
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil, divided
1 large carrot, diced (I used a handful of baby carrots)
2 Tbsp butter
1 medium onion, chopped
1 celery rib, diced (I left this out, but I'm sure it would a good addition)
3 large cloves garlic, minced
2 cups heavy whipped cream
5 bacon strips, cooked and crumbled
3 Tbsp lemon juice
1 tsp Italian seasoning
1 c. Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 Tbsp oil until no long pink. Remove and keep warm.

In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add the onion, celery and garlic; saute 3-4 minutes or until tender.

Stir in the cream, cooked bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return the chicken to the pan.

Drain pasta; toss with chicken mixture. Garnish with Parmesan cheese."

Pictures soon! Andrew really liked it, and I have photo proof!

ETA: I told you so!

The only other VISTA on this campus right now is working on green initiative and sustainability. She spends Thursday mornings working at her advisor's farm and comes home with arm loads of fresh vegetables. We decided to do a stir fry last night. She provided the veggies and the wheat spaghetti for pan fried noodles, I provided my box of spices and my sub par knife skills.

It was delicious.

In soy oil, we simmered garlic and carrots with ginger powder and other spices. Then we gradually added in other veggies in accordance to cooking time. Broccoli was next, following by small onions, and finally zucchini and yellow squash. We seasoned liberally with soy sauce, cayenne pepper, crushed red pepper flakes, garlic powder, and an herb blend called Bouquet Garni. The final touches were the wheat spaghetti and some fresh basil (she also has a basil plant).

It was so good, although maybe a touch too spicy. We ate with chopsticks and congratulated ourselves on a job well done. I promised I'd have actually cooked something by the next time I posted and I have...with help, of course.