Dinner: Herb & Chicken Pasta
Owen won't eat pasta, but if he did I could have easily substituted rice pasta.Ingredients
1 (16 ounce) package angel hair pasta
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon Cajun seasoning (optional) I omitted this
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup olive oil
3 cloves garlic, chopped
1 onion, chopped
1 cup chicken broth
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 and reserve.
Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
Dessert: Banana Cupcakes
One of my most favorite recipes that is served to everyone that comes to our home is Banana Cake. I've not been able to adapt this recipe, but it dawned on me a couple of weeks ago that perhaps if I made the boys' allergy friendly banana bread in cupcake holders and then frosted them, they would taste similar. Well, my experiment worked extremely well. The cupcakes were a HUGE hit and the best allergy friendly ones I've tasted so far. For the banana bread recipe click here. The cupcakes ended up cooking for about 25 minutes each, but I'd suggest starting at 15 minutes depending on your oven.
Another birthday successful!