Lemon and Dill Chicken Pasta

Lemon and Dill Chicken Pasta

Lemon and Dill Chicken Pasta


  • 4 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ¾ pound fusilli pasta
  • 1 bunch of asparagus tips
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, plus juice of one lemon
  • Kosher salt and freshly ground pepper
  • 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
  • 1/2 c. half and half
  • 1/2 c. Asiago shaved cheese
  •  cup chopped fresh dill


  • Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
  • In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
  • Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
  • Add asparagus and place lid on pan to steam the asparagus.
  • Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
  • Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.


Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies


2 1/2 c. all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 C. unsalted butter, softened

1 C. dark brown sugar

1/2 c. granulated sugar

1 box ( 3.4 oz )  Jello French Vanilla Pudding mix ( dry )

2 eggs

1 tsp. pure vanilla

2 C. toasted pecans, chopped

1/2 c. crushed Heath Bar bits or plain toffee bits


Preheat oven to 350 degrees

Toast pecans by placing on an ungreased baking sheet. Bake uncovered for approximately 8 minutes or until light brown.  Stir occasionally.

In a medium bowl, combine flour, baking soda and salt – set aside

In a large bowl, beat with electric mixer, softened butter, brown sugar and granulated sugar.  Mix until fluffy.  Add the dry pudding mix, then add eggs and vanilla.

Stir in the flour mixture, pecans, and candy bits.

Bake at 350 for approximately 8-10 minutes or until edges are golden brown.

Allow cookies to cool completely on a rack.

The smell and flavors of these cookies will remind you of fall.  You are going to love them!


* I found this recipe while scouring through an old church cookbook that my grandma had given me when I was a newly wed.  The recipe was submitted by a lady named Betsy Nelson. How fun that we are enjoying these delicious cookies all these years after she shared her recipe.