Well, my parents were here visiting this past weekend. Food-wise, that meant one big homemade meal on Sunday afternoon, pizza Friday night, and a big breakfast/lunch out on Saturday. We also made some fudge for them to enjoy (and that they did!)
Tonight, we hit dinnertime with nothing particular at all in mind. I made some whole-wheat pasta to go along with sauteed mushrooms and garlic. Then D. came up with the idea to cut up the leftover stuffed chicken and add it to the mix. Also, we had leftover stuffing from Sunday, which consisted of a cream cheese, roasted red peppers, artichoke hearts and sun-dried tomatoes blend. That was the deliciously creamy sauce for our pasta, along with the leftover chicken cubes.
I wish I had some pics of our Sunday meal, but alas. This batch of stuffed chicken turned out best of all so far… Creamy stuffing in a perfect proportion, moist and tender chicken breasts, just a sprinkle of shredded cheese on top… All served with couscous, asparagus and dinner rolls. It was a light, yet hearty, springtime meal enjoyed with family. I’ll post the recipe for the chicken tomorrow… it’s a keeper!
Here’s the mushroom mixture with the leftover chicken. You can see the roasted red peppers and sun-dried tomatoes working their way in…