Garlic Spinach Pasta

This will work well with any pasta, but I used small
farfalle because it was cute!

Prepare your pasta.

While that is happening, saute some onion and lots of garlic in
olive oil. Throw in some slices of roasted red pepper. Add a
little white wine to deglaze and simmer down to almost nothing.
Remove from the heat and wilt in the spinach. Add the hot pasta,
some plain greek yogurt and parmesan. Toss. Season with salt and pepper.

Now I love cheese, so I used a good cup of Parm and a sprinkle
of italian cheese blend. It was very yummy, but very sticky...so
use your judgement on how much you put in.

This will be a great veg dinner or serve as a side along some
Apricot Chicken Breasts! Keep sated.

Apricot Chicken Breasts

For this easy chicken dinner I made a glaze, and covering the chicken
to finish cooking made it moist and delctible. I started making
the glaze by browning some thin onion slices, adding garlic and
apricot preserves. Let the preserves melt down before adding about
a quarter cup of white wine and chopped dried apricots.

Let that simmer while you sear the boneless chicken breasts.
Just season with a simple salt and pepper, then brown both sides
in a hot pan.

Add a touch of butter to the glaze, stir, then top the chicken breasts
with it liberally. Cover the pan and finish off in a 350 oven.

Serve this with a side and a salad....yum yum.

You could use this same technique with any fruit for your glaze,
and with any protein...like duck breasts with plum glaze, or turkey
breasts with orange cranberry glaze....just use your
tastebuds to guide you.