Do's and Don'ts

I have tried a couple new recipes in the past week or so. One came from Leslie's pampered chef cook book, the other from Food Network. The pampered chef recipe was delicious, the Food Network not so much...

So First the Good:
Spinach Artichoke Dip



1- 6 0z Jar of marinated artichoke hearts, drained and chopped
9-11 oz chopped spinach, thawed.
1/4 C Mayo
1/4 C Sour Cream
1/2 C Parmesan Cheese
1/2 C Mozzarella Cheese (Not part of the recipe but adds more zip)

Bake at 375 for about 20 minutes.

Now for the Bad- Do not try this at home! One and I almost puked eating it!

Easy Lemon Pasta by the Neelys.

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.