Chicken Pesto Pasta

This is a staple in our house. It's an easy one pot meal and so tasty! I'm filling in at Darling Diva's daycare this week. Yes I'm a teacher and a classroom full of 25 1st graders DOES NOT intimidate me but a roomful of 6 under 2!? Whoa seriously a completely different universe. Whoa is all I can say. Let's just say at 8:20 pm tonight and I wish I was in bed and I'm a night owl. Trying to be better at blogging and keeping up so here I am, plugging away. I hope you enjoy this as much as we do. Plus it's easy to disguise those veggies in so go ahead and throw them in.



Chicken Pesto Pasta

3-4 chicken breast cut up in 1 in pieces
1 pkg Good Seasons italian seasoning
Cooking oil

In hot skillet, add chicken to oil and season with Good Seasons.

1 pkg fettuccini or linguine

Cook this according to pkg directions while chicken is cooking.

Once chicken is cooked through add

1/2 c pesto
1/2 c sharp cheddar, shredded
1/2 c light italian dressing
couple shakes crushed red pepper
1 can corn drained
1 can diced tomatoes, drained

Stir in pasta and cook an additional 4-5 minutes on low until heated through.

Start swirling those forks folks!

Crop mania! My very own subway art!

So I'm heading off to a crop in April and I thought I'd try out the whole subway art using scrapbook mania. While it took a while, I'm completely addicted. We'll be wearing these proudly across our backs. I'm sure people will be unconsciously following us trying to read what they say. But hey, it's something fellow scrappers will completely understand. Here's what I came up with:



Enjoy!

PS. If you want this, I'd be happy to email it to you!

Bacon Ranch Pasta Salad (homemade!)

So I'm a total sucker for those darn boxed pasta salads. I hate to admit that since we're trying diligently to get away from boxed foods. If I can make it, I usually do. I've been away for some time trying new recipes, some good, some NOT. Well my new venture was to make my own, healthier version of the bacon ranch version of this. It was a success! I had all the ingredients on hand and while the amount of mayo was whew a LOT, I feel that using a fat free version or a much healther mayo will do just the trick.


Ingredients

I box pasta of your choice, cooked, drained, cooled
1 c mayo (I used 1/2 c fat free mayo, 1/2 c grapeseed vegannaise)
1 pkt dry ranch mix
4-6 slices bacon cooked, crumbled
1/2 can peas
2 cucumbers
1/2 bag baby carrots, shredded
1/2 pint cherry tomatoes halved and quartered
1/4 t garlic powder
black pepper to taste
*1/2 c shredded cheddar (I omitted this)
*(I used the veggies I had on hand so you can add or substitute what you like.)

Whisk mayo, ranch and seasonings. Stir veggies into pasta. Stir in dressing mix & cheese if using. Serve. Lovely!