Lemon-Pesto Chicken

2 Tbsp Olive oil

1 lb boneless, skinless chicken breast, cut into strips

2 Tbsp lemon juice

1-1/2 c milk

1 package of Creamy Pesto Sauce

1/2 c grated Parmesan cheese

8 oz of your favorite pasta

Heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. Stir in Creamy Pesto sauce mix and bring to boil. Stir in cheese.

Reduce heat and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.

I don’t know how to make the picture show nicely. This one looks like a ball of pasta. Maybe I should have separate it with a fork first before taking a picture. Oh well, I’ll do it next time.

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Lumpia Shanghai, Pansit Canton, & Fruit Salad

Another one from my other blog. Posted while I was pregnant.

This craving thing is still going on. Did you know that when you are carrying a boy you tend to eat more than carrying a girl? Yes, its a proven fact.

So today, I cooked pansit canton and lumpiang shanghai for lunch. I thought what I made was enough for the 4 of us home. Well, I always cooked too much, now I have to eat it until tomorrow. I’ll let you in a little secret, I don’t like leftovers; except for cakes and such…he he he.

Lumpia mix: pork, shrimp, carrots, onions, and eggs with banana catsup for a dip.

Pansit is mixed with pork, carrots, and green beans.

And before I forget I had fruit salad for dessert. Pilipino style fruit salad: fruit cocktail, nata de coco, kaong, cream, and evaporated milk. Yummy, hubby likes it too.