Bow  Tie  Lemon  Chicken






4 2/3 cups uncooked bow tie pasta

12 ounces boneless skinless chicken breast, cut into 1 inch strips

1/2 teaspoon lemon-pepper seasoning

2 garlic cloves, minced

1 tablespoon vegetable oil

1 cup chicken broth

1 cup frozen peas, thawed

2/3 cup shredded carrots

1/4 cup cubed cream cheese

2 teaspoons lemon juice

1/2 teaspoon salt

1/3 cup shredded Parmesan cheese




Cook pasta according to package directions.


Meanwhile, sprinkle chicken with lemon-pepper.


In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.

Remove and keep warm.


Add broth, peas, carrots, cream cheese and lemon juice to the skillet.

Cook and stir until cheese is melted.


Drain pasta.


Add pasta, chicken and salt to vegetable mixture; cook until heated through.


Sprinkle with Parmesan cheese.



Serves 4






Pepper  Steak






1/2 pound beef round steak (3/4 inch thick), trimmed

1 tablespoon vegetable oil

1/4 cup chopped onion

1 garlic clove, minced

1 beef bouillon cube

3/4 cup boiling water

1/8 teaspoon pepper

1 can (14 1/2 ounces) stewed tomatoes

1 medium green pepper, cut into rings

1/4 cup cold water

2 tablespoons cornstarch

2 tablespoons soy sauce

Hot cooked noodles



Cut meat into 2 inch x 1 inch strips; brown in a skillet in oil for 10 minutes.

Add onion and garlic; cook for 3 to 4 minutes.


 Dissolve bouillon in boiling water; pour into skillet.


Sprinkle meat with pepper.


Cover and simmer for 35 to 40 minutes or until meat is tender.


Add tomatoes and green pepper; cover and simmer for 10 minutes.


Combine cold water, cornstarch and soy sauce; stir into broth.

Bring to a boil; cook and stir for 2 minutes.


Serve over noodles.


Serves 2






Chicken  Medley






1 pound boneless skinless chicken breasts, cut into strips

1 garlic clove, minced

1/4 cup butter, divided

1 small yellow squash, julienned

1 small zucchini, julienned

1/2 cup julienned sweet red pepper

1/2 cup julienned green pepper

1/4 cup thinly sliced onion

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth

1/2 cup half-and-half cream

2 tablespoons shredded Parmesan cheese

8 ounces angel hair pasta, cooked and drained




Preheat oven to 350 degrees.  


In a large skillet, saute chicken and garlic in 2 tablespoons butter

for 10 to 12 minutes or until chicken juices run clear.

Add vegetables; cook until crisp-tender; set aside.


In a small saucepan, melt remaining butter.

Add flour, salt and pepper; stir to form a smooth paste.

Gradually add broth.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cream and heat through.


Pour over chicken and vegetables; stir until well mixed.


Place pasta in a greased 2 quart baking dish.

Pour chicken mixture over top.

Sprinkle with Parmesan cheese.

Cover and bake for 20 minutes; uncover and bake 10 minutes longer.



Serves 4 - 6









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