Asian Chicken & Noodle Skillet

This was the easiest dinner ever!!! If you are short on time this is a quick skillet dish. Although the look on my husbands face was priceless....he asked me why he was getting ramen noodles for dinner? I told him that these were special ramen noodles and I had "dressed" them up. He wasn't impressed but it sure was tasty!

2 medium carrots, julienne strips

1 medium red bell pepper, cut lengthwise or chopped

5-6 green onions with tops, divided

2 lbs boneless skinless chicken breast, cut into thin strips

2 T. toasted sesame oil

2 T. Asian Seasoning Mix (I used pampered chef)

4 pkg. (3oz. each) oriental-flavor ramen noodles

1 T. vegetable oil

4 cups of water

• Cut carrots into julienne strips, cut bell pepper lengthwise into 1/3 in. strips ( I chopped mine because I wasn't paying attention). Slice green onions; set aside tops for garnish.
• Thinly slice chicken breast. Combine chicken breast, sesame oil, seasoning mix, and two of the ramen seasoning packets ( I used one so it would not be over powering) in bowl; mix well.
• Add vegetable oil to (12 in) skillet; heat over medium high heat 1-3 minutes or until shimmering. Add chicken and cook; remove from skillet and keep warm.
• Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets ( I omitted this step); stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet.
• Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add chicken; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until chicken is heated through. Garnish with reserved green onion tops.

This recipe was adapted from Season's Best recipe collection Pampered chef spring/summer 2009 p.13. You can substitute the chicken for 2 pork tenderloins about 1 pound each. I cut the recipe in half there fore I only used one packet of ramen noodle seasoning mix. I didn't want it to taste salty.

Whole Grain Penne with Fresh Vegetables

I just love asparagus! I am taking advantage of them now that they are in season. I found this recipe on the back of Barilla pasta box. Its a perfect dinner to fix for the summer.

1 box of Barilla Whole Grain Penne

2 Tbsp. extra virgin olive oil

1 clove garlic

1 small white onion, finely chopped

1 (1 cup) yellow bell pepper, thinly sliced

1 small (2cups) zucchini, diced

1 small (2 cups) yellow squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint (2cups) cherry tomatoes, halved

salt and black pepper, to taste

4 fresh basil leafs, torn

• Cook pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and saute in skillet for 1 minute, until slightly brown.
• ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
• ADD tomatoes, season with salt and pepper and saute for 2 additional minutes.
• DRAIN pasta and toss with sauce and basil.