Get Cookin'!

I've made two things in the past two days that were REALLY good. Felt like sharing... with... myself. Haha.

Note: When I cook, unless I'm making a mixture that needs precise measurements, I just eyeball the amounts. It works out just fine.

Pasta Chicken

skinless, boneless chicken breast
olive oil
linguine
carrots
zucchini
garlic
chicken broth
dried basil
grated Parmesan cheese

Dice up chicken, saute in olive oil in skillet until no longer pink. Remove and let drain.
Cook pasta.
While pasta is cooking, stir fry carrots in same skillet in a little more olive oil, adding zucchini and garlic (mashed in garlic press, makes it so much better) after about 2 minutes. Stir in broth, basil, Parmesan and cooked chicken and let simmer for about 4 minutes.
Pour chicken/vegetable mixture over pasta and serve.

It sounds pretty simple, but this was so so so good! I think the addition of chicken broth and a little bit of Parmesan really made the difference. DEFINITELY making this again!

Summer Couscous (what I got when I searched for things with chicken broth, to use up what was leftover from the previous recipe)

1/2 cup chicken broth
1/2 cup couscous (I used tricolor couscous, was pretty good!)
olive oil
diced tomatoes
diced Vidalia onion
diced cucumber
chopped fresh parsley
lemon juice
salt, pepper to taste

Chop everything up. Will take a while.
Heat up chicken broth in pan until just before boiling. Stir in couscous, olive oil and all veggies. Place top on pot and let steam for about 4 minutes. Fluff with fork and serve.

The recipe said that this was for 4 servings, but I ate it all for dinner. So, if you really want to make 4 servings, make a lot more. I saved about half of the chopped veggies for another go tonight, since there's no way you can use a whole cucumber for a half a cup of couscous. Really good! Nice, light and cool for a summer dinner.