This meal is probably more of a summer time meal but it was really good last night!!

• 16 oz fresh mozzarella cheese, cut into small pieces
• 8-9 T olive oil
• spoonful of minced garlic
• salt & pepper
• angel hair pasta
• 2 pounds cooked, diced chicken
• fresh basil
• 2 large tomatoes, chopped

In a large bowl, combine the cheese, oil, garlic, salt & pepper.  Let stand at room temperature for about an hour.

Cook pasta according to package directions; drain and return to pot.  Stir in chicken, tomatoes, cheese and basil until heated.

I love meals like this that are 1-Dish Dinners.  Plus, it was a snap to make!!!

(adapted from Taste of Home Holiday & Celebrations 2009)

• 8 oz uncooked linguine (I just guessed at amount)
• 4 boneless skinless chicken breast halves (I used 12 boneless, skinless chicken tenderloins)
• 1/4 t salt
• 1/4 t pepper
• 2 T olive oil
• 2 T butter
• 1/2 c white wine or chicken broth (I used chicken stock)
• 1 c green grapes, halved
• 2 T minced fresh tarragon

Cook linguine according to package directions.  Meanwhile, sprinkle chicken with salt and pepper.  In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear.  Remove and keep warm.

Add wine or broth to skillet; stir to loosen brown bits.  Bring to a boil; cook until liquid is reduced by half.  Stir in cream; cook and stir until thickened.  Add the grapes, tarragon and chicken; heat through.  Drain linguine and serve with chicken mixture.  (I mixed the linguine into the skillet after draining.)

I’m not great at photographing food (or really anything) but this was really good!!!

(from Cooking Light Annual Recipes 2005)

• 3 c uncooked fusilli (I used Cavatappi)
• 2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
• 1/8 t salt
• 1 t olive oil
• 2/3 c vertically sliced red onion (I chopped mine)
• 1/4 c sliced ripe olives (I used a can of sliced black olives)
• 1 t chopped fresh oregano
• 1/4 t black pepper
• 1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)

Cook pasta according to package directions.

Sprinkle chicken with salt.  Heat oil in large skillet over medium-high heat.  Add chicken; saute 2 minutes.  Add onion; cook 2 minutes, stirring frequently.  Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through.  Remove from heat and stir in cheese.