When I got tired of working on this . . .

I went outside . . .

and then pinned the next pieces on the comforter . . .

and, then made dinner . . .

Lemon Stir-fry Chicken

[modified from Pampered Chef recipe]

Cook 12 ounces bowtie or other pasta. Set aside.

Stir-fry 1 pound boneless, skinless chicken breasts [1 inch strips or bite-size pieces]. Set aside.

Stir-fry vegetables to tender-crisp [any combination of these or others you prefer or have on hand]:
   Large handful of baby carrots [sliced]
   Small yellow or zucchini squash [sliced]
   Red bell pepper [cut into strips]
   Fresh or frozen green beans [about 1 pound]

Mix in separate bowl:
   ¾ cup water
   2 T. lemon juice
   3 T. Wondra or other flour
   1 T. salt
   1 T. garlic powder
   1 teaspoon basil
   ½ teaspoon pepper

Add mixture to cooked veggies.
Reduce heat to low; cover.
Simmer about 5 minutes or until sauce is thickened.
Add cooked pasta and cooked chicken.
Toss to coat.
Top with shredded parmesan cheese.