Alfredo pasta and salad is a classic Italian dish that can be made a little lighter for your family.
6 boneless, skinless chicken thighs
Juice from half an orange
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoons each dried basil and oregano
1/2 teaspoon garlic powder
1 box whole wheat linguine (or your favorite pasta)
4 tablespoons butter
4 tablespoons flour
1/2 small onion minced
2 cups skim milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1 cup each shredded Parmesan and mozzarella cheese
2 hearts Romain chopped
5 boiled eggs smashed
1/4 each other Parmesan and mozzarella cheese
1 cup orange juice (fresh squeezed )
Zest and juice from half a lemon
1 teaspoon sale
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1/2 cup olive oil
1tablespoon Dijon mustard
Start this meal by boiling the end for ten minutes. Drain them and soak in cold water. Mix the orange juice herbs, salt and pepper. Add the chicken to a large freezer bag and pour over the marinade. Let this marinate got at least 20 minutes. Grill the chicken on the counter top grill. While this is grilling boil the noodles. Add the butter to a medium sauce pot. Add the onion and the flour. Let this cook for a minute and then add the herbs, salt and pepper. Add the milk and let simmer until it becomes a thick sauce just a little thinner than gravy. Remove this from the heat and add the cheese. Drain the noodles and add sauce to the noodles. Dice the chicken and serve on top of the pasta. Chop the Romain, add the cheese and boiled eggs. Mix the juice, zest, herbs,mustard and olive oil. Drizzle this over the salad and enjoy this delicious meal. For more on this recipe please email me at alesia.leach@gmail.com
6 boneless, skinless chicken thighs
Juice from half an orange
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoons each dried basil and oregano
1/2 teaspoon garlic powder
1 box whole wheat linguine (or your favorite pasta)
4 tablespoons butter
4 tablespoons flour
1/2 small onion minced
2 cups skim milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1 cup each shredded Parmesan and mozzarella cheese
2 hearts Romain chopped
5 boiled eggs smashed
1/4 each other Parmesan and mozzarella cheese
1 cup orange juice (fresh squeezed )
Zest and juice from half a lemon
1 teaspoon sale
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1/2 cup olive oil
1tablespoon Dijon mustard
Start this meal by boiling the end for ten minutes. Drain them and soak in cold water. Mix the orange juice herbs, salt and pepper. Add the chicken to a large freezer bag and pour over the marinade. Let this marinate got at least 20 minutes. Grill the chicken on the counter top grill. While this is grilling boil the noodles. Add the butter to a medium sauce pot. Add the onion and the flour. Let this cook for a minute and then add the herbs, salt and pepper. Add the milk and let simmer until it becomes a thick sauce just a little thinner than gravy. Remove this from the heat and add the cheese. Drain the noodles and add sauce to the noodles. Dice the chicken and serve on top of the pasta. Chop the Romain, add the cheese and boiled eggs. Mix the juice, zest, herbs,mustard and olive oil. Drizzle this over the salad and enjoy this delicious meal. For more on this recipe please email me at alesia.leach@gmail.com
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