Hi home cooks!
I am so happy to be back to share my recipes with you. If you’ve read or tried any of my recipes, I hope you noticed that they are fairly simple, but have a great yummy value!
My husband and I raised four kids on a pretty tight budget right here in Carson City. We would sit at the dinner table together each evening to eat and share our day. I always wanted my kids to feel like they had good food, to eat and enjoy.
I learned to be creative with flavors and good use of leftovers. I learned to experiment with the same foods that my budget would allow, fashioned into different dishes. And my mom taught me to “just wing it.”
I love to browse through cookbooks, mostly for inspiration. My favorite cookbooks are “church” cookbooks or “family” recipe cookbooks; these have the best of the best recipes.
This recipe today was originally one of these, however modified now to the point of preference! Please feel free to make your own modifications as you prefer. One ingredient I thought of that would be a good addition, but I didn’t have any is sun-dried tomatoes. Think about it…. Happy cooking!
Tuscan Chicken
Ingredients
1 tablespoon olive oil
2 tablespoons butter
¾ cup chicken broth
4-5 chicken breast or thighs (boneless skinless)
Pound them a bit so they are thinner and more tender
Salt and pepper
1 teaspoon oregano
3 cloves minced garlic
¼ onion, diced
1 or 2 tomatoes diced
1.5 cups broccoli florets
¾ cup half and half
½ cup grated parmesan
1 lemon
1 pound of spaghetti or your favorite pasta
Instructions
Heat skillet to medium heat, add oil and butter
Put chicken in skillet and brown both sides
Add salt and pepper to taste
Remove chicken to plate
Add garlic and diced onion, stir about 2 minutes (if dry add a bit of broth)
Add broth, tomatoes, and broccoli florets
Stir and let simmer about 10 minute until broccoli is tender
Add half and half along grated parmesan
Stir until cheese melts
Return chicken to skillet
Simmer 7-10 minutes
Squeeze ½ lemon and gently stir
Toss with 1 pound of cooked pasta
Top with grated parmesan and minced parsley
Serve with a wedge of lemon