Two Standby Recipes

Quick and easy meals are the name of the game at our house lately. With all four of us putting in LONG days, we have little time to make stuff to throw down the gullet eat like civilized people before getting back to work. Two of the standbys are Spinach Fettuccini with Chicken & Tomato Alfredo Sauce and Chicken and Pepper Fajitas.

SPINACH FETTUCCINI WITH CHICKEN & TOMATO ALFREDO SAUCE

1 package fresh (or dried) spinach fettuccini noodles (cook in about 3 minutes)
1 jar Classico Roasted Garlic Alfredo (this is by far the best brand)
2 roma tomatoes, seeded and diced (optional)
1 boneless, skinless chicken breast or 4 chicken tenders (optional)

Directions:
1. If using chicken, cook in a sauté pan over medium high to high heat with 1-2 tablespoons olive oil, salt and pepper. Only turn chicken once to get a golden crust.

2. Boil noodles according to package directions.

3. Meanwhile, in small saucepan, combine alfredo sauce, shredded chicken, and tomatoes and cook until heated through.

4. Drain noodles and serve with alfredo sauce combo on top.

Variations:
1. On nights when we're really tired, we forgo the chicken and/or tomatoes.
2. Last night my mother-in-law used asparagus and salami instead of chicken and tomatoes because that's what we had on hand. That was good too.

CHICKEN AND PEPPER FAJITAS

1 package 8" flour tortillas
3 bell peppers (I use 1 red, 1 orange, 1 green)
1 red onion
1 jalapeno, seeded (optional)
1-1.5 lbs chicken tenders
Miscellaneous: Cumin, Salt, Pepper, Olive Oil, Cheese, Sour Cream, Salsa

Directions:
1. Slice peppers and onions. In sauté pan over high heat place a little olive oil. Add sliced vegetables and season with salt, pepper and cumin. Cook about 15 minutes until translucent, stirring occasionally.

2. In another pan over medium high to high heat, place a little olive oil. Season chicken with salt, pepper and cumin. Place seasoned side down in hot pan. Cook without turning for about 5 minutes (until you see white about halfway up the sides of the chicken). Season other side of chicken and then flip chicken over to finish cooking. Cooking this way sears in the flavor and give the chicken a nice "crust". Once chicken finishes cooking, shred into smaller pieces.

3. To serve, place some shredded chicken down the center of each warmed tortilla, top with vegetables and cheese. Garnish with sour cream and/or salsa if desired. Fold up and enjoy. I usually serve this meal with a side of fat-free vegetarian refried beans and salad or Spanish rice.

Do you have any quick and easy, go to meals for hectic nights?