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    June 2009

    Chicken Fettuccini

     

    1 16 oz whole wheat fettuccini

    1 14.5 oz can of diced tomatoes

    8 oz fresh mushrooms

    1 pound skinless, boneless chicken breast

    2 cloves garlic, minced

    ½ tsp Italian seasoning

    1 tsp olive oil

    Fresh grated parmesan

     

     

    In a 5 quart Dutch oven, fill ¾ full of water, bring to a boil.  Cut chicken into bite size pieces.  Slice mushrooms and set aside. Open and drain tomatoes, set aside.  In a 12 inch skillet, add olive oil, brown chicken on medium high heat until no longer pink.  In the Dutch oven add pasta.  Cook as directed 8-12 minutes.  In skillet, after chicken is finished, add mushrooms, tomatoes, Italian seasoning and garlic.  Sauté for 8 minutes, then simmer until pasta is finished.  When pasta is cooked, drain water.  Top with the chicken mixture.   Add freshly grated parmesan.  Serve with Farmers’ Market Squash Sauté.

     

     

     

     

    Farmers’ Market Squash Sauté

     

    2 zucchini, sliced

    2 yellow squash, sliced

    2 cloves garlic, minced

    1 tbsp olive oil

    ½ cup shredded low-moisture part-skim mozzarella cheese

    2 tbsp chopped fresh basil

    2 tbsp grated parmesan cheese

     

    Sauté zucchini and squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally.  Add garlic; cook an additional 3 minutes or until vegetables are crisp-tender.  Remove from heat; stir in mozzarella cheese and basil.  Sprinkle with parmesan cheese.

     

    NOTE  :

    zucchini and squash are usually available in Texas April-November.