I’m pleased to be part of a pit orchestra again; it’s been
far too long. I’m playing the harp and celeste parts in Murray City’s June production
of Peter Pan; which means I make the sounds of Tinker Bell and fairy dust! How
cool is that? It also means I’ll be hard pressed for a few weeks to get dinner
together without resorting to a drive-through window. I usually turn to my slow
cooker, but in warmer weather I’m more in the mood for dishes like:
Chicken/Vegetable Fettuccine
Cook a 9-ounce package of fresh fettuccine as directed,
together with 2 cups broccoli florets. Drain and toss with 2 tablespoons
Italian dressing. Cover and keep warm. Sauté a sliced red onion and bell pepper
in 2 more tablespoons dressing until onion is clear. Add to pasta with 1 pound
cooked chicken breast. Toss and serve with shaved Parmesan. Voilà! A fresh hot
meal in less than twenty minutes!
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