OMGYUM
I made a freaking awesome (and relatively healthy!) dinner tonight, so I'm writing it down here so I don't forget what I did.
Ingredients:
Pasta of some sort (I used vegetable rotini - cooked up the whole bag, so that Ian can use the leftovers in pasta salad)
1 largeish chicken breast (I'm talking 1 "boob"'s worth, not the entire breast)
2-3 cloves of garlic
half a medium onion
1/4 of a red pepper
1 carrot
A handful of mushrooms
1/2 cup niblet corn
1/2 cup frozen peas
(or really, any veggies you want would work great)
For the "sauce"
1/2 cup or so of light sour cream
2 tablespoons of butter
a whole pile of fresh dill
A few tablespoons of lemon juice.
Cook your pasta and drain as per usual.
Dice the chicken and all of the veggies that need cutting into similar size pieces. Sautee in a little bit of vegetable oil until the chicken is cooked through and the veggies are cooked to your liking (I cooked the onions longer but left all the other veggies a bit crisp).
When the veggies and chicken are all cooked to your liking, mix in the butter and let it melt. Add in the sour cream, lots of dill (I use the frozen stuff from Superstore, which tastes just like fresh when it's mixed into cooked dishes), and the lemon juice (I used a long squirt from one of those little yellow lemon shaped thingies). Mix all together and let the sauce come to JUST barely boiling. Spoon over the pasta and enjoy!
Ingredients:
Pasta of some sort (I used vegetable rotini - cooked up the whole bag, so that Ian can use the leftovers in pasta salad)
1 largeish chicken breast (I'm talking 1 "boob"'s worth, not the entire breast)
2-3 cloves of garlic
half a medium onion
1/4 of a red pepper
1 carrot
A handful of mushrooms
1/2 cup niblet corn
1/2 cup frozen peas
(or really, any veggies you want would work great)
For the "sauce"
1/2 cup or so of light sour cream
2 tablespoons of butter
a whole pile of fresh dill
A few tablespoons of lemon juice.
Cook your pasta and drain as per usual.
Dice the chicken and all of the veggies that need cutting into similar size pieces. Sautee in a little bit of vegetable oil until the chicken is cooked through and the veggies are cooked to your liking (I cooked the onions longer but left all the other veggies a bit crisp).
When the veggies and chicken are all cooked to your liking, mix in the butter and let it melt. Add in the sour cream, lots of dill (I use the frozen stuff from Superstore, which tastes just like fresh when it's mixed into cooked dishes), and the lemon juice (I used a long squirt from one of those little yellow lemon shaped thingies). Mix all together and let the sauce come to JUST barely boiling. Spoon over the pasta and enjoy!