This week has been busy, but I’ve been ON IT. Our nanny is off this week, so Mark and I have had to pull together and cover kiddo lunches, a lot more laundry and dishes, kiddo pick up and drop off, etc. Fortunately, there haven’t been any early or late meetings that have created any complicating factors – small blessings!
I have, however, been very busy in the evenings. Monday night was a going away party for a tennis friend, Tuesday night I podcasted, and tonight (Wednesday) was book club. Fortunately, I’m home tomorrow evening and I’m wanting a quiet night at home spent snuggling with my crew.
The girls have been saying some really funny things lately and it has just been a joy to be around them. I wish I could always feel this way! This morning, I was strapping Piper in her car seat and I said, “C’mere, sugar!” and she said, “I’m not sugar, I’m honey-honey!”. I mean, were do 2-year-olds get this stuff?
Shea is VERY into human anatomy. She can tell me that food gets chewed up, passes through the esophagus and into the stomach where it “gets crunched up and the proteins come out” before food passes on to the “little intestine” and finally, the large intestine. She even knows what comes next (BMs). My little smartie pants! She’s also a little sassy pants. When I told her daddy was putting her to bed because I was scheduled to podcast, she sighed and said, “Podcast, podcast, podcast.” Ha!
It has also been an enjoyable week to feed the girls. They’ve been very open to everything on the menu. Curry – loved it. Stuffed portobellos – ate them to some extent. Chicken carnitas – enjoyed them! I’m batting 1.00 this week, y’all.
The biggest surprise? The girls wanted THIS recipe as an encore after their lunch last Sunday. They’re normally not fans of tortellini and so I made this for Mark and I. While we loved it, they LOVED it. No, scratch that. We all LOOOOOVED it. So. DARN. Good. Enjoy!
- 1 (20 oz) pkg cheese tortellini
- 1 tsp paprika
- 1½ tsp Italian seasoning
- ¼ tsp salt
- ½ tsp black pepper
- 1½ Tbsp all-purpose flour
- 1 lb boneless skinless chicken breasts, cut into ¾-unch pieces
- 3 Tbsp extra-virgin olive oil, divided
- 8 oz prepared pesto, divided
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ½ cup sun dried tomatoes, chopped (not packed in oil)
- Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside.
- Meanwhile, mix together the paprika, Italian seasoning, salt, pepper, and flour in a small dish. Add to a large ziplock with the diced chicken and shake well to coat.
- Heat 1 tablespoon olive oil in a large, nonstick skillet. Once hot, add the chicken and cook 5-7 minutes or until just cooked through. Add remaining 2 tablespoons oil, 1 tablespoon pesto, garlic, crushed red pepper, and sun dried tomatoes. Cook for 1 minutes or until fragrant and tomatoes have sofened.
- Add the cooked tortellini and remaining pesto; stir well and cook for 1-2 minutes, allowing flavors to blend. Serve hot.