I think I made dinner about three times all summer. Isn't that awful?!! Well, a good dinner. We had plenty of last minute Little Caesars, eggs in tortillas, toast and eggs, omelettes, and mac n cheese. School started and I'm back. What also helped is I just got home from visiting family and they spoiled us rotten with their amazing food. I was inspired. And I'M BACK!!
This was quick and easy and yummy. And a great way to use zucchini. Enjoy!
Ingredients:
2 chicken breasts, cut in small pieces
3 T. cooking oil
2 c. zucchini, thinly sliced
3 med. carrots, sliced thin
2 garlic cloves, minced.
1 T. flour
1 1/2 c. milk
1/3 c. grated Parmesan cheese
1 t. salt
1/2 t. basil
8 oz. spaghetti, cooked
Directions:
Sitr fry the chicken pieces in oil until tender and add vegetables and cook until just tender. Sprinkle and stir flour into the mixture and add milk, all at once, and cook until slightly thickened, stirring constantly. Add cheese, salt and basil and fold into the cooked spaghetti and serve. Serves about 8.
