Smothered Chicken

1 lb boneless chicken breasts
2 Tbsp butter
1 C chopped carrots
1 C chopped celery
1/2 C chopped onion
1/8 C flour
8 oz sliced fresh mushrooms
1 can chicken broth
1/4 tsp dried thyme

Salt and pepper chicken. Brown chicken in butter. Remove chicken from pan and add onion, carrots and celery. Cook 5 min. Add flour and cook 2 min. Add broth and when thick, add thyme and salt and pepper to taste. Put chicken back in and add mushrooms. Serve over Rice Pilaf.

Sausage & Peppers

Cooking Spray
6 links turkey Italian sausage
2 C (1/4 inch strips) green bell pepper
1 C (1/4 inch strips) red bell pepper
1 C (1/4 inch strips) yellow bell pepper
6 garlic cloves thinly sliced
1 26 oz bottle pasta sauce (fat free)
1/2 C shredded mozzarella cheese
6 C hot cooked penne pasta
2 T grated parmesan cheese

Heat large nonstick skillet coated with cooking spray over medium high heat. Add sausage to pan; cook 8 min or until lightly browned, turning occasionally. Remove from pan; cool slightly. Cut sausage into 1/2 inch thick slices.
Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers; saute 6 min. Add sausage; saute 2 min. Add garlic; saute 2 min. Add sauce, bring to a simmer. Reduce heat; cook 5 min, stirring occasionally. Remove from heat.
Add mozzarella, stirring until melted. Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. Sprinkle each serving with 1 tsp Parmesan. Yield: 6 servings