South Carolina agrees with me. I don’t want to rush anything but…when’s retirement?!
When I visit my parents, walks to the marina in Heritage Plantation are a must.
Sitting on the docks and enjoying the warm air.
Always looking for the alligators in the local water
and sometimes seeing them.
And don’t forget the turtles
keeping just a short distance between him/her and the gator.
Page 70, Fusion of Food and Friends by Carla Vavala offers a quick, easy and tasty dish for all chicken and turkey eaters. As reported by my number one chicken lover, "it’s got a lot of flavor, really filling and very good."
- 2 TBS unsalted butter or olive oil if you prefer
- 1 onion, chopped
- 8 oz pkg of sliced mushrooms
- 3 cups fettuccini pasta *I used half the package of whole wheat fettuccini and simply broke each uncooked noodle in half.
- 2 cups vegetable or chicken broth
- 1 cup light cream or half and half
- 3 cups cooked turkey or chicken (we used rotisserie chicken) cut up or shredded
- 1 can baby peas or 1 pkg of frozen peas
- 1 TBS lemon juice
- 2 tsp dried marjoram or thyme (I used 2 TBS of fresh thyme)
- salt and pepper to taste
Melt butter or heat the oil in a high sided pasta cooking pan over medium high heat. Cook the onions and mushrooms until golden. Remove them from the pan and set aside.
Put the pan back on the heat and add broth, cream and uncooked pasta noodles. Bring to a boil then reduce to medium and allow to cook about 10 minutes or until the noodles are tender and sauce is thickened.
Add the chicken/ turkey, peas, lemon juice, marjoram or thyme, and the onion-mushroom mix to the pan. Season with salt and pepper and allow everything to cook together for 3 more minutes.
Thick or thin pasta, what’s your preference? I like thick pasta. I don’t like the feel of thin (angel hair) pasta on my tongue.
Whole wheat or regular pasta, what’s your preference? Although I typically buy whole wheat or protein rich pastas, I prefer good old regular semolina flour based pasta.