RECIPE OF THE MONTH

F+F Chicken “Fettucini
(TWO PARTS)

1. Bake chicken fingers as follows (can use any chicken breast). Rotisserie chicken works well too when you are in a time crunch.

Chicken tenders
Make a mixture of bread crumbs, seasonings (salt, pepper, oregano, basil...whatever) and parmesan cheese
Egg/milk to moisten chicken
Dip chicken in egg or milk, then bread crumb mixture. Place on a pan with holes or baking rack on top of a sheet tray. Make sure air can circulate on the bottom of the chicken fingers. Bake for about 15-20 minutes at 350 degrees, or until chicken is not pink. *Make sure you make extra. Great to snack on chicken fingers dipped in hummus.

2. Veggies:

Yellow squash 4-6
Sweet onion 1 large
Low sodium chicken broth
Cut squash into coins, then cut coins in half
Slice onions
Salt/pepper/Cavender's
Put veggies in large skillet and season.  Pour some broth on top. Cover and cook on stove, adding more broth as needed. Soften veggies, about 20+ minutes. At the end, turn up the heat, remove lid, and caramelize onions. Veggies should be very soft.

Put veggie mixture in bowl, cut up chicken tenders and put on top, mix in low fat cottage cheese (makes it creamy and adds more protein and calcium) then sprinkle with fresh parmesan cheese. This is one of my favorite dinners. Kids eat chicken fingers with veggies or fruit on the side. Easy, delicious dinner for the whole family! Enjoy!