Some of my favorite things are fresh green beans from the garden but we always grow way more than we can eat in a hurry.  Luckily I learned a great trick from my mother-in-law for saving them – I put all the extra green beans into a cotton pillowcase, unwashed directly from the garden, tie a knot in the top and store it in the freezer.  It’s super simple to just pull out a couple handfuls and wash them when I need them for a dish like this easy one skillet chicken dinner.  It’s always nice when you don’t have to dirty a bunch of dishes to make supper, and even better yet when you can put a lid on, walk away and let dinner cook itself.  This chicken comes out so tender, moist and delicious that even the kids ask for seconds so be sure to make plenty!

Ingredients

• 2 lbs boneless chicken breasts
• 1/2 cup flour
• 1 Tbsp lemon pepper seasoning
• 1/2 tsp salt
• 1 can chicken broth
• 2 cups green beans

Directions

Mix flour, lemon pepper seasoning and salt together on a plate. Cut each boneless, skinless chicken breast into two to three strips, dredge in the flour mixture and brown on both sides in a large skillet.

After the chicken is browned on the outside but still pink in the middle, reduce the heat and pour the can of broth into the skillet. Add fresh or frozen green beans, cover and simmer for 20 minutes.

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Tonight’s meal is based on this recipe from Amy at Mom Advice. 

To be honest, I wasn’t sure how I’d feel about pasta on lettuce.  I was quite pleasantly surprised!  We both really enjoyed it.  And there’s plenty leftover for my “Chicken Caesar Pasta” lunch tomorrow!

Because the Caesar dressing has milk in it, I separated out this dish for the boys and gave them Italian dressing on their salad!!!

(And please ignore the fact that I used a simple garden lettuce mix and not Romaine.  I do realize this breaks all the “Caesar Salad” rules!)

Ingredients
About 1 lb. (2 large or 3 small) of boneless, skinless chicken breast ($1.79)
1 tsp olive oil ($.03)
Salt and pepper
2 cups penne or ziti noodles ($.30) Remember my $.50 boxes of pasta!
3 small tomatoes (from the garden)
1/2 cup light Caesar Salad dressing ($.40) (Substitute Italian or other favorite salad dressing if dairy free!)
1 bag of garden salad lettuce ($.98) What I used
OR 1 head Romaine lettuce ($1.50)
1/2 cup parmesan cheese ($.50) Omit if dairy free!
Some Italian dressing for the boys ($.05)
Fresh baked bread, garlic toast, or muffins (We had Cinnamon Butternut Squash Muffins) ($.50)

Directions
1. Cut chicken breast into 1/2 inch cubes. Place in skillet with olive oil and season with salt and pepper. Saute over high heat for 6-8 minutes, or until chicken has cooked through. Remove from heat and let cool.
2. In small saucepan, cook pasta noodles according to package directions. Drain and rinse with cold water.
3. Chop lettuce, if necessary, and seed and dice tomatoes.
4. In mixing bowl, toss cooked chicken, pasta and tomatoes with Caesar salad dressing. Serve on a bed of lettuce. Sprinkle parmesan cheese over the top.
5. Serve Caesar Chicken Pasta Salad with a side of bread or muffins.

Cost $4.55