Sunday, May 22, 2011


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's the recipe:

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.


* 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!


  1. MMM!!!! I just might try this tonight Leslie! No tortellini for this GF girl :( my fave! but I think it will still be good with some regular pasta.
    EVERYthing you make is soooo GOOD!!!!!!!
    Ya know what I'M grateful for?
    YOU!! xoxox
    Have FUN on your trip sweet Happy Girl! <3

  2. Back Atcha, Cindy! Yes, I'm sure this would be fabulous with gluten free pasta, also....hope you enjoy!