Angel Hair Pasta with Chicken and Peppers

I had some bell peppers on hand that needed to be used. I came across this recipe on allrecipes and modified it to my taste. The original recipe called for snow peas, water chestnuts, and deli chicken. Here is what I came up with.

Angel Hair Pasta with Chicken and Peppers:

1 teaspoon olive oil
1 tablespoon minced garlic
½ red bell pepper, julienned
½ orange bell pepper, julienned
¼ cup chopped onion
¼ cup chopped tomato
1 cup spinach
2-3 chicken breasts, cubed
1/4 teaspoon ground black pepper
1 pinch salt
½ cup chicken broth
¼ cup white wine
1 (8 ounce) package angel hair pasta

In a large skillet, heat olive oil to medium high heat. Add the chicken and cook till browned. Add garlic, bell pepper, and onion. Reduce heat to medium low and cover. Cook for 5 minutes.

Add the tomato, spinach, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.

In a separate small saucepan, heat the chicken broth and wine to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately. Top with parmesan cheese.

Crustless Spinach Quiche

Crustless Spinach Quiche:

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten

1 small red bell pepper, chopped
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and red bell pepper and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Stuffed Pork Chops

These were very tasty but next time I will pound the meat before stuffing the chops!

Spinach Stuffed Pork Chops:

2 butterflied pork chops

1/2 cup frozen spinach, thawed and blotted dry

1/2 cup Ricotta cheese

1/2 cup Spaghetti sauce

Salt and Pepper to taste

Preheat oven to 350. Place pork chops in a baking dish and sprinkle salt and pepper inside. Place spinach on inside of pork cop followed by the ricotta cheese and spaghetti sauce. Fold top of pork chop over and top with spaghetti sauce. Bake for 30-45 min or till done.