Baked Parmesan Garlic Chicken

I love Pinterest! It's pretty much a source of joy for me because I find all kinds of amazing ideas, especially recipes.  I found a pretty amazing sounding recipe the other day while Pinning and thought I'd try it out tonight for dinner.  
I'm going to cut down the amount of chicken (there's only 2 of us) and I'll substitute the Italian Dressing mix for Ranch mix since it's what I have.

Baked Parmesan Garlic Chicken

Courtesy of Moms Who Think

1/2 cup grated Parmesan cheese

1 package Good Seasons Italian Dressing mix

1/2 teaspoon garlic powder

6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

In other news, I got to hang out with this guy all weekend.  He's pretty awesome and his Auntie loves him.

Monday's Dinner

Tonight's dinner will be super yummy! I always try to pre-plan our week's meals because it helps me not overdo my shopping and it gives me something to look forward too!  We have some left over asparagus so tonight we'll be having this guy who is a personal favorite.  It sounds really fancy but trust me, it's not and nor is it complicated!


Penne with Roasted Asparagus and Balsamic Butter

1 pound asparagus

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound penne

1/4 pound butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

You can also use broccoli or really any veggies you want in this dish..don't limit yourself to asparagus!