This was an afterthought for dinner tonight, but I was very happy with the results. My family loved it which is the reason for sharing. We hope you enjoy it.

BAKED CHICKEN
6 boneless, skinless chicken breasts
1 tsp poultry seasoning
1 tsp McCormick’s Perfect Pinch Mediterranean Herb seasoning
1 tsp dried sage
1 tsp dried cumin
1 Tb olive oil
1 Tb Lea & Perrins Chicken Marinade sauce

Preheat oven to 375.

Place chicken breasts in a casserole dish large enough to hold. Sprinkle all spices over chicken. Douse with oil and Lea and Perrins chicken marinade. Place in oven.

Bake for 40-45 minutes on a medium rack, basting occasionally with juices from pan. Switch oven from bake to broil. Broil on high 3-4 minutes or until top browns.

PASTA AND VEGETABLES

1-2 Tb olive oil
1 Tb Thai fish sauce, or soy sauce (optional)
1 bag (8 oz) fresh baby spinach
1 bag mixed fresh broccoli, carrot slaw with fresh broccoli (or any raw assortment of fresh vegetables)
6 Roma tomatoes, sliced into eighths, lengthwise
1 6oz package dried porcini mushrooms (or sliced fresh mushrooms of choice)
32 oz carton beef broth
2 tsp dried Italian seasoning
1 tsp sea (or kosher) salt
1 box dried whole wheat pasta (veggie whole wheat in this recipe) or pasta of choice

Heat oil in skillet over medium heat. Reduce heat and add all raw vegetables. Stir well. Add broth and spices. Add 2-3 cups water as needed for pasta. Add pasta and stir well. Heat to just a boil over medium-high heat. Reduce heat to low. Simmer until pasta is soft. Remove from heat and set aside.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet