This is one of our families favorite recipes. My wife and I love Thai food.

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Thai Pineapple Chicken Curry

¼ c. red curry paste

1 can coconut milk

1 T. fish sauce

2 chicken breasts, cut into thin strips

¼ c. or less sugar

½ red pepper, cut in long strips

½ green pepper, cut in long strips

½ small onion, chopped

1 cup pineapple chunks, drained

In a medium to large skillet, whisk together curry paste, coconut milk, fish sauce, and sugar. Add chicken and cook for 10-15 minutes, until chicken juices run clear. Add green and red peppers and onions. Cook for approx. 5 more minutes. Remove from heat and stir in pineapple. Serve over cooked rice.

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This is one of or family’s perennial favorites.  Everyone loves it and for a pasta dish it is nice to have something warm during the winter.

2 or more cups cooked, cubed chicken

4 or more cups cooked (steamed) vegetables.  I used broccoli and carrots (could

                 also use peppers, zucchini, peas, or other veggies you like.)

Set aside chicken and veggies.

Sauce:

2-12 cloves of garlic, minced (depending on your taste, we like a lot of garlic!)

2 T. olive oil

2 T. butter

Saute garlic in butter and olive oil for 3-4 min.  Add the following:

½ cup cream

½ cup shredded parmesan cheese

1 t. basil

1 t. oregano (may use other herbs or seasonings to taste)

Cook until bubbly (only a few minutes.)  If sauce is too thin, add flour 1 T. at a time, to thicken.

While sauce is cooking, cook 12-16 oz. pasta (I used whole wheat cappellini, but use whichever type you prefer, preferably whole grain pasta.)  Drain pasta, and mix with 1 T. olive oil.

Toss together pasta, veggies, chicken, and sauce.  Serve with freshly grated parmesan.
This is a nice and healthy, quick meal, that everyone in our family (including the kids!) liked.

Pilaf with Roast Chicken, Summer Tomatoes, and Basil
Serves 4-6

1 c basmati rice
2 c chicken broth
2 T butter
1 shallot, peeled and finely chopped
1 t salt
Pepper to taste
Juice of one lemon
One roasted chicken (buy one from a local market), boned and cut into one-inch pieces
3 ripe summer tomatoes–cut into one-inch pieces
1 bu. basil
Heat the oven to 375°.
In a 9×13 pan place the rice, chicken broth, shallot, butter, salt, and pepper. Cover pan with foil and bake 25-35 minutes or until rice is tender. Stir in lemon juice. Combine cooked rice with chicken and tomatoes. Stir in three or four basil leaves, torn. Taste to adjust seasonings and serve. If desired, add a tablespoon or two of olive oil or a sprinkle of grated Parmesan cheese.