Foodie

Here are 2 recipes I tried this week and got an applause and a nod to cooking it again.

Creamy Pesto Chicken & Bow Ties
2tbsp. butter
4 skinless boneless chicken breast cut into cubes
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup of milk.
3 cups of bow tie pasta

Heat butter in pan then add chicken and cook until well browned. Then add the soup, pesto, milk and stir well till creamy and bubbling. Cook until chicken is cooked through then stir in the pasta.

Dijon Mustard Chicken

4 skinless boneless chicken breasts {I cut them into cubes because they cook faster}
1 can cream of celery soup
1 tbsp. Dijon mustard {I used brown spicy because that's what I had}
2/3 cup of water
Salt and pepper to taste-I thought it was bland so I added a lot of pepper
4 cups of rice

Cook the chicken then add the soup, water, and mustard. Stir well until think and incorporated. Add the salt and pepper to taste and serve over white rice.

*These both were good and the pasta made great lunch leftovers the next day. I use a lot of chicken because its cheaper and we are always looking for new ways to cook it.*