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.