Heart warming....

The nice thing about this soup it comes together rather quickly, the best part it is HEALTHY! This actually came from a Cooking Light Magazine last fall, I believe. I loved experimenting with food while I was pregnant, although I do have to say don't spring Spaghetti Squash as a pasta meal on a MEAT and POTATO loving man. This recipe is easy and it warms your belly! Enjoy

Pasta Fagioli Soup

This is an awesome lunch in the winter, it comes together really fast and freezes well.
12 oz Chicken Sausage - recommend something spicy/santa fe, Halved lengthwise and sliced
3 cups low sodium Chicken Broth
1/2 cup small uncooked seashell Pasta - or any small pasta
2 cups coarsely chopped Zucchini (about 2 small)
1 14.5 oz can of stewed tomatoes undrained
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 15 oz can Kidney Beans, rinsed and drained
1/3 cup (1 1/2 oz) shredded asiago cheese * optional

Heat in a large sauce pan over high heat. Add sausage cook 2 minutes stirring constantly. Add broth and pasta, bring to a boil. Cover, reduce heat and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover and reduce heat and simmer for 2 minutes. Stir in Basil, Oregano and beans. Cover and simmer for another 3 min or until pasta and zucchini are tender. Sprinkle with cheese when done!




Chicken Picata

This is one of MY favorite chicken recipes in the whole world, I believe we snagged this one from Giada... Although not as healthy with all the butter going in. Still much the same, you could use more Olive Oil or even not use all the butter recommended. It is so good especially with Cheesy Orzo pasta...

4 skinless boneless Chicken Breasts halved crosswise
1/2 t Salt
1/2 t fresh ground black pepper
1/2 c flour for dredging
4 tbls unsalted butter - divided in half
2 tbls Extra virgin Olive Oil
1/2 c low salt chicken broth - have measured out
1/3 c fresh lemon juice - have squeezed before hand
1/4 c drained capers - have measured out
2 tbls fresh parsley * optional

Sprinkle Chicken w salt and pepper. Dredge the chicken in the flour and coat lightly.
In a large saute pan melt 2 tbls of butter with the 2 tbls of oil over med-hi heat. Add the chicken and cook until brown on each side about 3 min each side. Using tongs transfer chicken to a plate. Add the broth, lemon juice and capers to same pan. Bring the broth mixture to a boil over med-hi heat scrapping up the brown bits from the bottom of the pan. Return chicken to pan and simmer to cook through about 5-6 min. transfer chicken to a serving dish. Whisk in remaining butter to sauce in pan. Pour sauce over chicken and serve.