Pasta

We all know that by now that it should be Jake's turn to cook, but he has had a lot of excuses this week, so it's been all me.

Tonight I decided on a chicken pasta. I took the 3 chicken thighs Jake laid out 2 days ago, sprinkled salt, pepper, and a new garlic seasoning on them, placed them in a deep hot skillet with a tablespoon of olive oil. I browned it on both sides, then let it simmer for about 15 minutes, or until done. I took it out of the skillet and placed it on a plate. Next I put a pot on to boil, and dropped the penne pasta. Then I added 1/2 chopped yellow onion, 1 chopped stalk of celery, and 1 small chopped carrot, to the pan. I cooked those until it was tender, then added 2 tbs. butter/margarine, a little bit of flour, I let the flour cook for a minute, then deglazed the pan with chicken stock, then added 2 minced cloves of garlic, dried thyme, oregano, basil, some Greek seasoning, and 1 can of diced tomatoes . I let that simmer until thickened. I then added 4 oz of  Neufchatel (low fat cream cheese) and 3 tbs. of Taco Bell chipotle sour cream (I found it at Grocery Outlet for 2 for a dollar), Next, I added 3 cups chopped fresh spinach, and 1/4 cup grated Parmesan. I drained the pasta and added it to the sauce, and that was it! I served it with a little more parm.

I also want to share this great little gadget Henry bought me when we were in Monterey. We got it a garlic store. I love this thing. It's probably used more than anything in the kitchen, besides the coffee pot...lol

                                                              It fits in my small hands.

 Just place your peeled garlic inside. If the cloves are large, I cut them in 1/2 first,
                                                               but you don't have to.

Place the 2 sides together, give it a few twist and you're done!