Great Weekend!

We had a really relaxed, but fun weekend! I managed to grab drinks Friday night with friends from college as Tyler was flying back from a work trip in Dallas. Saturday, we actually were able to sleep in until 10:30am, which never happens, and we spent the day lounging around our apartment. Such a treat! We had a great date night at Fig & Olive and then met up with a bunch of my friends from college, which was a great time per usual :) Sunday, we slept in and grabbed brunch with our Better Halves at Freemans....sadly, we were missing two of the guys, but enjoyed seeing everyone. Our Sunday evening concluded with a tasty and easy home-cooked meal (see recipe below) :)
Bobby, Emily, Ruben, and me
Kara and me
Josh and his lady friend, Lindsey
College buddies!
Man crushes!

Chicken, Roasted Red Pepper, Artichoke Hearts in a Creamy Garlic Sauce
*Recipe adapted from here.

  • 12 oz. tri-colored pasta
  • 1 lb. chicken tenders
  • 1 jar marinated artichoke hearts
  • 1 jar roasted red peppers
  • 5 oz. fresh spinach
  • Creamy Garlic Sauce:
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 4 garlic cloves 
    • 1/4 cup flour
    • 1.5 cups fat free chicken broth
    • 1.5 cups skim milk
    • 3/4 cup grated parmesan cheese

  1. Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
  2. Cook chicken in a large skillet and saute until no longer pink. Add artichoke hearts (drained) and roasted red peppers (drained and chopped) then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
  3. Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese.
  4. Combine pasta, chicken and artichoke mixture, sauce, then scoop and serve.

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