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I made up a recipe - it was fantastic. Wanna hear? I had it for lunch yesterday
3 oz chicken cooked diced chicken breast
1 serving barilla pasta plus
2 oz corn
asparagus
2 g parm cheese
1 tsp olive oil
1 tsp Italian Dressing Seasoning from Penzey's
Cook pasta until desired doneness amd drain. Blanch corn and asparagus in boiling water until asparagus is bright green and drain. Mix everything together while warm. Eat immediately or do what I did and put it in a container for the next day and eat it cold.
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