Chicken and Broccoli Alfredo

Easy and fairly fast -- just takes as long as boiling a pound of pasta!

Chicken and Broccoli Alfredo

1 lb. whole wheat linguine
1/2 lb. frozen chopped broccoli -- thawed
1/4 cup butter
2 cups chicken pieces -- already cooked
2 cans cream of mushroom soup
1 cup milk
1 cup Parmesan cheese
1/2 tsp. pepper 

Cook linguine according to package, adding broccoli during the last four minutes. Meanwhile, melt butter in a large skillet and brown chicken pieces. Add remaining ingredients and heat through. Stir in linguine and broccoli.

Chicken and Asparagus Kabobs

Really more of a spring/early summer recipe, because that's when asparagus is in season, but hey, I'm sharing it anyway.  Asparagus season will come again.

Chicken and Asparagus Kabobs

1 cup rice -- cooked
1 lb. asparagus -- sliced in 1" pieces
1 Tbsp. oil
1/2 tsp. salt

Kabobs:
2 lbs. chicken breast
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. oil
1/4 tsp. ginger

Sauce: 
1/3 cup mayo
1 Tbsp. sugar 
1 Tbsp. soy sauce 
1/3 cup lite sesame dressing 
1/8 tsp. pepper 

For kabobs: In a seal-able container, mix the soy sauce, brown sugar, water, oil, and ginger. Set aside. Cut the chicken into 1" cubes. Add the chicken to the marinade and toss to coat. Refrigerate for one hour. Thread chicken onto skewers and grill until chicken is done.

For sauce: Mix the sauce ingredients and set aside. 

For asparagus: Toss with 1 Tbsp. oil and salt. Roast at 350 degrees for 20 minutes. Serve over rice with kabobs and sauce.

Squash Puree

Cowboy put this recipe out for me to make like three weeks ago.  I kept putting it off because I didn't remember it, and it just didn't look tasty.  Plus, cutting a butternut squash in half is hard. But silly me, it was wonderful.

In fact, it was like eating sunshine.

Squash Puree

1/2 butternut squash
4 Tbsp. butter
1 Tbsp. maple syrup
2 Tbsp. milk
1/8 tsp. salt

Halve a butternut squash lengthwise and scoop out seeds. Set one half aside for another purpose. Place one half cut-side down in a microwavable dish. Cover with plastic wrap. Microwave 8-10 minutes or until done. Cool slightly. Scoop flesh out of peel and combine in a blender with the remaining ingredients. Puree until smooth.