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Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

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Lemon Chicken with Grapes

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This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!

Ingredients:

1/2 cup Zesty Italian Dressing
8   bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
Zest and juice of 2 lemons
2 cups  seedless green grapes, halved
2 Tbsp. chopped fresh parsley
Directions:

1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.

2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.

3. SPOON sauce over chicken; top with parsley.

Serves 8.

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