March 20 - 26 menu and a recipe too

Sat. March 20 ~ Gene made Hamburger Helper since I had just returned from PA and was in no mood to cook

Sun. March 21 ~ Home made corn chowder and rosemary buttered rolls

Mon. March 22 ~ Baked Parmesan chicken breasts, steamed veggie trio and Lipton Noodle Side

Tues. March 23 ~ Salt & pepper pan fried pork chops with caramelized onions, buttered baby carrots and Lipton Noodle Side

Wed. March 24 ~ Italian Chicken Pasta Toss

Thurs. March 25 ~ Meme's Spanish Rice

Fri. March 26 ~ California Club Pizza

Italian Chicken Pasta Toss

6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.

Stir in warm pasta. Grate fresh cheese over top. Serve immediately.

Enjoy!!