Sometimes I really wish I had a few extra hours in my day. Like today.
Bible Study Fellowship started back up and it felt really good to be there. Good to get back into a Bible study that really helps me to be accountable to studying God's Word. Good to see Hadleigh so excited about her class (one of her teachers from last year moved up with her which we were thrilled to discover this morning!)
We love going...but it uses our entire morning, and I failed to realize how much we/I can actually get done in a morning. So naptime has not lasted as long as I would like...and I have stuff to do, so this is just a quick post with a really yummy recipe.
One thing that helps me with the 24 hours in my day is my crockpot. I've been using it a lot more recently and right now, there is a delicious smell of chicken curry in our house. I'd share that recipe, but it's new and I'm picky about my chicken curry so I have to try it first. But if it's good, I promise you'll see it soon!
This one is really a good summer dish...but yummy any time of year!
Grilled Chicken and Mozzarella Pasta Shells
coarse salt and pepper
3-5 chicken breasts
8 oz. medium pasta shells
1 pint grape tomatoes, halved
4 oz. fresh mozzarella, cut in 1/4-inch cubes
1/2 cup fresh parsley OR basil, chopped*
1/4 cup grated Parmesan cheese
2 Tbsp. butter
1. Season chicken with salt and pepper. Grill chicken. Meanwhile, bring water to a boil for pasta.
2. Cook pasta until al dente, according to package directions. Reserve 1 cup of pasta water; drain pasta and return to pot. Add remaining ingredients (except pasta water)and toss to combine.
3. Add reserved pasta water a little at a time to create a light sauce. Serve with more Parmesan cheese.
* I have used both parsley and basil, and both recipes are delicious. Parsley, obviously is a little less expensive if you don't have your own basil plant; the flavor with the parsley is stronger than with the basil.