LEMONY CHICKEN TORTELLINI AND OFF TO THE MIDWEST I GO!

That's right--I'm taking off again.  To a place our family lived for three wonderful years--Omaha, Nebraska. Don't you worry, my friends, I'm bringing my camera--that way, I can show you that Omaha is soooo much more than cows and pigs and corn! The reason for this trip? Well, one of my fellow students from a 5th grade class I worked in is graduating from high school, and I promised her that IF she graduated (she's from the Sudan, and has had her challenges making it through the U.S. educational system), I'd be there. I also have three friends there who are very dear to my heart, so Nyapuot, Lynn, Mona and Martina, here I come. Can't wait for our coffee and dinner dates!

I won't be posting again until I return next week, but for now I have this fabulous Lemony Chicken Tortellini recipe to share with you. It's very, very good! First, you need to cook some store-bought frozen cheese tortellini as per package directions, then drain and set aside......

Cut about a pound of boneless skinless chicken breasts into 1 inch pieces......

Saute in butter until no longer pink. Remove, and in the same pan, cook red bell pepper until crisp-tender. Add garlic and cook another minute......

Add broth and bring to a boil. Combine flour, seasonings and another cup of broth; stir into the pan. Bring to a boil and stir another two minutes or until thickened.....

Stir in chicken and lemon peel. Add spinach (it looks like a lot of spinach here, but it cooks waaaaaaay down) and cook until just wilted:

Toss cooked tortellini into sauce / spinach mixture, and sprinkle with Parmesan cheese. Yummm...................

You and your family will LOVE this.....here's the recipe:

LEMONY CHICKEN TORTELLINI

Serves 6

2 packages (13oz.) frozen cheese tortellini

1 lb. boneless skinless chicken breasts, cut into 1 inch pieces

2 tblsp. butter

1 red bell pepper, julienned

2 garlic cloves, minced

3 cups chicken stock, divided

1 / 3 cup all purpose flour

1 / 2 tsp. salt

freshly ground black pepper

zest of 1 lemon

1 6oz. package baby spinach

1 / 2 cup shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red bell pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil. Combine flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and lemon peel. Add spinach; cook until just wilted. Drain pasta; toss into sauce. Sprinkle with cheese.

TODAY I'M MOST GRATEFUL FOR:

* The energy I found somewhere, somehow,  to get me through the past 3 days of hard core gardening, both for pay and for pleasure. I am still finding mulch in the strangest of places, like in my socks, bra and even in my sofa cushions!

*That my daughter comes to me when she's having a very hard day (after breaking up with her boyfriend of over 1 year, right before finals!), to cry on my shoulder. I'm so glad I can be there for her.

* I'm so grateful for my husband, who does so many things for us without me even having to ask, like washing my car, unloading the dishwasher and staining the decks. I think I'll keep him!