Jill's easy breadsticks

Finally made these last night

Bread Sticks

1 Tablespoon instant yeast

1 1/2 cups warm water

1 Tablespoon honey

1 teaspoon salt

4 cups flour

Mix together and knead in mixer for 10 minutes. Meanwhile melt 1/2 cup butter or margarine in a cake pan in the oven. (I always use half the amount of butter and use a cookie sheet). Be careful not to scorch the butter. When dough is ready, roll it out into a rectangle similar in size to your pan. Cut into 1 inch strips. Place in pan, turning so all sides are coated with melted butter. Sprinkle with garlic salt and Parmesan Cheese Let rise about 15 minutes. Bake 20-25 minutes at 425 degrees

*We also tried half the pan with Johnny's garlic spread (big seasoning jar from Costco) 

From Jill’s blog “quick and easy breadsticks”

Ckn VEGGIE and MUSHROOM pasta

We left the chicken out of this when we made it last night. I really enjoyed it! Next time we are going to use 1/4tsp like Jill did. Also, we feel we should cut back on the cilantro just a little.

Chicken veggie and mushroom pasta (copied from Jill's blog)

1 Tablespoon olive oil
1 lb boneless/skinless chicken breast, sliced crosswise
1 teaspoon salt
1 Tablespoon olive oil
6-8 cloves of garlic, crushed (I just use the minced garlic from a jar if I don't have fresh garlic)
1/2 lb mushrooms, quartered
1/2 cup green onions, sliced
3/4 cup red or orange sweet peppers
1 (14.5 oz) can diced tomatoes (undrained)
1/2 cup chicken broth
1/2 teaspoon crushed red pepper (I used 1/4 teaspoon)
1/2 teaspoon cornstarch
1/2 teaspoon salt
2 cups dry bow tie pasta- cook as directed
1/4 cup fresh cilantro, chopped
Parmesan cheese, grated

1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.
2. Cook garlic in oil until golden. Add mushrooms, green onions and peppers- cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.
3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh Parmesan to your liking and enjoy!
*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand- zucchini and squash are delicious too.