Pasta La Vista, Baby! - Tuscan Chicken Pasta

Tuscan Chicken Pasta

1. Cook 1/2 lb of corkscrew or penne pasta to al dente

2. saute 1/2 jar of sun-dried tomatoes in the oil they came in and 2 whole cloves of garlic

3. Remove from pan and chop up tomatoes

4. Lightly dredge 1/2 lb of chicken breast cut into pieces in flour mixed with seasoned salt

5. Fry chicken in the tomato oil on both sides for several min (until chicken is done)

6. Pour in 1 cup milk and 4oz (1/2 package) of cream cheese cut into small pieces

7. Stir and break up cream cheese with spoon

8 Add 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese, stir until melted
9. Add 1/2 tsp salt, 1/2 tsp basil and chopped tomatoes
10. Add pasta and stir to coat
**If sauce gets too thick add some of the salted pasta water to skillet and stir

Breakfast Yo! Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

1.     Preheat oven to 350 degrees

2.     Peel and mash 4 overripe bananas with a fork

3.     Place in a stand up mixer (you can always mix by hand if you don’t have a mixer)

4.     Add ½ cup agave nectar or honey

½ cup packed brown sugar

2 eggs

½ cup softened butter

1 cup natural peanut butter

1 tsp vanilla

5.     Place on the paddle attachment and mix to combine

6.     Sift in 2 cup of flour (white or wheat or a combo of the two)

½ tsp baking powder

¼ tsp salt

7.     Mix to combine

8.     Add 1/3 cup milk and mix a final time

9.     Place 24 cupcake liners in muffin trays and spray with baking spray

10. Bake for 22 min

11. Let cool and enjoy!

**Optional Rum Sugar Glaze.
1. In a saucepan melt 2 tbsp butter, add 1/4 cup brown sugar and 1-2 tbsp milk
2. Add 1/4-1/2 tsp rum extract
3. Stir and drizzle over muffins.
4. Sprinkle with chopped pecans.