Chicken Primavera

This recipe is great...

Chicken Primavera

2 Chicken Breasts
1 tsp dried basil
1/2 tsp of salt
dash of garlic
1 12oz can of evaporated milk
1/2 cup of milk
1 red bell pepper
1 green bell pepper
1 medium onion
1/4 cup of butter
8oz. (usually half a package) of pasta

In a skillet brown cut chicken. After that's done, empty and set them aside. Saute red bell pepper, green bell pepper, onion, garlic, and butter. Add milks, basil, salt, and chicken. Cook and stir until thickened, about 15-20 minutes. Serve over cooked pasta.

This is the version that we use. My sister's recipe calls for mushrooms, but those aren't allowed in our house. Another thing is that the original recipe calls for 2 cups of whipping cream, but we didn't have any of that so we substituted the evaporated milk. Look for it on the baking aisle. Also, if this seems like a lot of vegetables, it is. Slice everything up, and freeze half of it for when you make this recipe next week. I know you won't be able to withstand yourself.

I'll come up with a real blog in a few days...