Last night I took the night off from cooking and built a twig chair. My friend MaryBeth heard about the twig chair class and we both invited our sisters to join us. It was a 4 hour class and when we arrived I was sure we would be done long before 4 hours was up. Just a few minutes into the class, I was hoping I wouldn’t be the person that couldn’t finish the chair in four hours. My sister and I kept wishing we had had the good sense to bring a nail gun with us; we could have knocked that chair off in no time. But, we built the chair, nail by nail. Our chairs all turned out a bit different and they all look great. Soon the weather will be warm and we’ll be lounging in our yards in our twig chairs.
Will spring ever arrive? The calendar says its spring, but the thermometer has been saying otherwise. I’m longing for a warm sunny day and while I’m waiting I’ll at least make a meal that makes me think of warmer days ahead. You could easily use prepared rotisserie chicken to cut the preparation time.
1 ½ pounds boneless skinless chicken breasts, sliced
1 tablespoon olive oil
½ pound mushrooms, sliced
½ pound asparagus
1cup frozen green peas
¼ cup dry white wine (or chicken broth)
¼ cup chopped flat leaf parsley
½ cup Italian shredded cheese blend
4 ounces dried pasta
In a large sauté pan or Wok over medium high heat olive oil and add chicken breasts and sauté until nicely browned on all sides. In separate sauce pan bring water to boil for pasta and prepare pasta al dente. drain pasta in colander and set aside. Add mushrooms and garlic and sauté until mushrooms are soft. Add wine or broth to pan. Toss in frozen green peas and asparagus sauté for 5 to 6 minutes or more depending on how crisp you would like the asparagus. Add pasta to large sauté pan and mix, tossing with cheese blend at the end.