Chicken Spinach Alfredo

2 chicken breast (from Costco)
1 t minced garlic
olive oil
seasoning for chicken
2-3 c milk
2 t chicken bullion
3-4 large handfuls of fresh spinach (I use the prewashed, bagged kind)
1/4-1/2 c Parmesan cheese (I use the shaky kind)
2 T corn starch mixed in 1/4 c cold water
pasta cooked according to directions

Heat large (12 inch) saute pan to med. high and add oil & garlic & frozen chicken breast (yes, frozen! On the bag there are directions and they really work). Cover with lid. Check after 15 minutes, add generous amount seasoning (I used lemon pepper this time) and turn chicken and cook 15 more minute or until juice runs clear. While chicken is cooking put water on to boil and add pasta when you start your sauce. When chicken is done remove from pan. there should be juices & seasoning in the bottom of the pan (yum), add milk & bullion. Stir well till bullion dissolves and get the good stuff stuck on the bottom mixed in to your sauce. Next grab handfuls of spinach and tear them into small pieces before you stir them in. Add Parmesan, stir to melt. Chop chicken into small bit size pieces and throw it in. When sauce is boiling add water with cornstarch and stir immediately, it will thicken fast! Pasta should be done about this time so drain it and put it in a pretty serving dish, then dump your chicken spinach on top. Serve with veggies, french bread or salad. Ta da! Delicious meal with a lot less calories!
Feeds 2 adults & 2 children plus 2 lunches for the hubby.

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This week so far

Monday: Roasted Chicken, green beans, & rolls

Tuesday: Pasta w/Marinara, Chicken (leftover from Mon.), & Parmesan

Tonight: Tacos, granted there are about 1,000,000 ways to make tacos, but tonight it was "what's left in the cupboad" tacos. Here's the version I did tonight:

Meat Mixture:
1 lb ground beef, cooked & crumbled. Add 1/2 jar of salsa, 1 can of beans (drained), 1 can of corn (drained), & 1 t salt; simmer 10-15 minutes. Add a smidge of water if all the liquid cooks down, you don't want it to be dry. This eliminates steps and dirty dishes. Plus you get your veggies in w/o having to think about a "side."

Spanish Rice:
3 T Butter
1 c white long grain rice
1 t chili powder
2 t cumin
2 t chicken soup base (0r bullion)
2 c water

Melt the butter, add rice and let it brown a bit. Then add everything else, let it come to a boil. Then cover and turn to simmer for 20 minutes.

Other Ingredients:
Corn tortillas, wrapped in towl and microwaved till hot
Cheedar Cheese, grated
Salsa
Olives
Sour Cream