*Chicken and Asparagus with Pesto Sauce
3 boneless skinless chicken breasts
1 1/2 lb asparagus, broken where soft and cut into one inch pieces
2 cups whole milk
6 tablespoons prepared pesto
Cut chicken breasts in half crosswise to make 6 pieces. Season evenly with salt and pepper.
In a large skillet, heat olive oil over medium heat (enough oil to coat bottom of skillet). Add chicken, in batches if necessary, and cook 4-5 minutes per side, or until browned nicely. Remove chicken from skillet; set aside, and keep warm. Add asparagus to skillet, and cook for 3 minutes, or until just tender. Add milk and cook for 5-6 minutes or until reduced by half. Stir in pesto. Return chicken to skillet and cook for 4-5 minutes longer or until heated through.
*Red Lobster Cheddar Biscuits
preheat oven to 450
2 cups Bisquick Baking mix
2/3 cup milk (we use whole milk)
1/2 cup sharp cheddar cheese, shredded
1/4 cup butter, melted
1/2 teaspoon garlic salt
Combine bisquick, milk and cheese. Beat with a wooden spoon for about 30 seconds or until well mixed.
Spoon onto a greased baking sheet. Smooth tops with spoon.
Bake at 450 for 8-10 minutes or until lightly browned on top.
Combine melted butter and garlic salt. Brush over hot biscuits.
*Corkscrew Blue Pasta with Chicken and Tomato
1-16oz box corkscrew pasta (also works well with penne pasta)
1 stick Garlic Herb butter
1 pint grape tomatoes, cut into halves
3 boneless, skinless chicken breasts
6 oz crumbled gorgonzola or blue cheese
Season chicken breasts evenly with salt and pepper. Cut breasts into strips. Heat olive oil in a skillet over medium heat. Once oil is hot, add chicken. Cook through. Once cooked, set aside on a plate.
Prepare pasta following package instructions.
Preheat large pot on medium-low 2/3 minutes. Place butter, tomatoes, and chicken in pan; cook 2/3 minutes or until butter melts and chicken is warmed. Remove from heat until pasta is cooked and drained.
Stir pasta and cheese into chicken mixture.