be happy for this moment.

I feel a recipe is only a theme, which an intelligent cook
can play each time with a variation.
Madam Benoit

With this brutal weather the very last thing I want to do after running a Beagle around the block is cook a "good hot dinner." Ew.

But most of my usual recipes are on the grill or casseroles in the oven. I just couldn't take it anymore so I went digging around in other cookbooks and recipes I had on file. When I opened the cute recipe book Casey gave me at my bridal shower full of guests' recipes, I thought, "Lucy's Chicken!"

I believe the original name was Bistro Chicken but since Lucy, a high school youth group friend, has shared it many times it has become Lucy's Chicken. I had always heard how simple and yummy it was but has never tried it.

It didn't disappoint! Easy to make, filling enough for dinner, light and fresh for summer too.

Enjoy this great summer dinner and thank Lucy!


Lucy's Chicken
1/2 box of pasta (any kind - I used whole wheat rotini)
2 Chicken breasts
1 pint grape or cherry tomatoes, cut in half
1 small tub feta cheese
1/4 cup Caesar salad dressing
1 small hand full chopped fresh basil

The recipe I had also included 1 can black olives which I omitted because I don't like them and chopped broccoli florets which I didn't have on hand. You can add or remove anything you'd like! You could grill the chicken instead of sauteing it like I did, add another veggie or use another type of salad dressing (Casey used honey mustard).

Cook pasta as directed, drain and cool.
Dice chicken, toss in a bit of flour, salt and pepper.
Heat olive oil and a bit of garlic in a pan.
Saute chicken until cooked. Move to plate to cool.

Toss pasta, chicken, feta, tomatoes and salad dressing together until coated. Serve room temperature or cold.