1 2 3 Chocolate Chip Cookies
1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 cup flour
1 cup quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup raisins
BEAT butter, sugars and egg on medium speed for 1 minute or until well
blended. Add flour, oats, baking soda and cinnamon; beat on low speed
just until combined. Stir in chocolate and raisins. Drop by level
tablespoonfuls onto ungreased cookie sheet.
BAKE at 375F for 9 minutes or until lightly browned. Cool on cookie
sheet 2 minutes. Transfer to wire cooling rack; cool completely.
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Lemon Chicken Pasta
1 1/2 pounds chicken tenderloin
1/4 cup flour
1 tspoon seasoned salt
1 large bag (preferrably one that seals shut)
1/4 cup garlic butter
8 oz penne rigate pasta
2 tblspoons capers
2 tspoons chicken base
1/2 cup white wine
1 lemon (cut in hald and seeds removed)
1/4 cup heavy whipping cream
Directions:
ONE: Fill large saucepan 1/2 full of water, cover and place on high ehat
to boil for pasta. Preheat large saute' pan on medium-high 2-3 minutes.
TWO: Cut chicken into bite-sized pieces. Place flour and seasoned salt
in the bag and shake to mix. Add chicken and shake to coat.
THREE: Add garlic butter and chicken to saute' pan, reduce heat to
medium and cook 2-3 minutes, stirring occasionally.
FOUR: Add pasta to boiling water. Cook uncovered 6-8 minutes, stirring
occassionally. Drain thoroughly.
FIVE: Stir capers and chicken base into chicken, cook 2 minutes. Stir in
wine, juice from lemon (about 2 tblspoons) and cream. Reduce to low
heat and simmer 3-4 minutes. Stir drained pasta into chicken and serve.