I was a Fat Girl

I make this pasta often for my family on weekends.

Cajun Style Pasta

• 1 teaspoon butter or olive oil
• 2 garlic cloves, minced
• 8?12 medium size shrimp, peeled and deveined
• 1/2 pound chicken breast meat, diced
• 2 1/2 tablespoons all?purpose flour
• 2 cups of 1% milk
• 2 tablespoons sherry
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon cayenne
• 4 plum tomatoes, seeded and chopped
• 1/2 cup frozen peas
• Salt and black pepper to taste

Prepare the linguine according to package directions. Drain and keep warm until ready to serve.
Melt the butter in the center of a large non?stick skillet over medium?high heat. Add the garlic and cook for 1 minute.

Add the shrimp and chicken. Pan?fry until the chicken is cooked through,
3?4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together.

Pour into the skillet and bring to a boil while stirring. Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally.

Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper.

Arrange the linguine on individual plates and spoon the sauce over the top.
Garnish with chopped fresh parsley.

You can prepare this Corn Noodles in 5 minutes.

• 1 -12 ounce package yolk-free egg noodles
• 2 teaspoons olive oil
• 2 medium onions, chopped
• 3 cups diced fresh tomatoes
• 1/4 cup vegetable stock or water
• 1/4 cup chopped parsley
• 3 cups fresh corn kernels
• Salt and Pepper to taste

Cook the noodles in a large pot according to package directions. In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. Add tomatoes and stock or water; cover and simmer 3 to 4 minutes.

Stir in parsley, corn, and cooked noodles; simmer until heated through, about 3 to 4 minutes more. Season with salt and pepper.

Try this quick and simple Chutney Chicken Salad.

• 2 cups diced cooked chicken
• 1/4 cup mango chutney
• 1 small golden delicious or gala apple, cored and finely diced
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/4 ? 1/3 cup low?fat mayonnaise

Salt and pepper for seasoning. Mix all ingredients together.

Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens.

Baked Potato with Spicy Chicken Topping

• 2 tablespoons olive oil
• 1/2 cup slivered almonds
• 1 cup chopped onions
• 1/4 teaspoon garlic powder
• 1 lb. boned chicken breast, cut in strips
• 2 tablespoons flour
• 1 1/4 cup chicken broth
• 3 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco
• 1/2 cup raisins

Scrub potatoes, dry and prick with fork. Cook. In a large skillet,
heat oil and saute almonds until golden brown. Add onion and garlic.
Saute until tender.

Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well.

Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins.

Simmer 3 minutes. Spoon over blossomed potatoes.