Special Update” Quarterly Report
Weekly Update – April 9, 2018
“Our success in life is more typically a reflection of how
we respond to the things that happen to us.” – Weldon Long
Creamy Lemon Chicken Pasta
- 12 ounces linguine
- 1 cup frozen peas
- 2 tablespoons olive oil
- 12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- 4 ounces low-fat cream cheese, cubed, at room temperature
- ½ cup grated Parmesan
- ¼ cup flat-leaf parsley, roughly chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Follow package directions in cooking the linguine.
- Add peas during the last 2 minutes of cooking the linguine.
- Put aside 1 cup of the pasta cooking liquid. Then drain the pasta and peas.
- At the same time, heat the olive oil on medium-high in a large, deep skillet.
- Season the chicken with the kosher salt and pepper.
- Cook until the chicken is golden brown on all sides, 4-5 minutes.
- Add the lemon juice. Keep cooking while stirring to loosen the browned bits from the pan.
- Put in the cream cheese. Stir until the mix is melted, then remove from the heat.
- First add in the lemon zest, then the Parmesan and parsley.
- Mix with the pasta. Add the rest of the cooking oil, 1 tablespoon at a time.
- Serve right away.
Recipe adapted from Good Housekeeping
When Do You Putt?
|Although seasoned players may know instinctively when to putt, beginners to the game may still have questions. Regular players may also need a refresher.
Here are 4 pointers to set you on course to mastering the greens.
With a little putting practice, you can learn to improve your game significantly.
Tip adapted from Golf Digest