September 2008 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
heather! recipes
um, can you tell me how you make this creamy basil chicken pasta you speak of? and mac and cheese in the crockpot?
Re: heather! recipes
Sorry for the delayed response being blocked at work SUCKS!!
Here is the Mac 'n Cheese in a slow cooker recipe!
The Creamy Basil Chicken recipe is from www.cornerstones4care.com a diabetic site. Here's the recipe:
Ingredients:
nonstick veggie cooking spray
1tsp vegetable oil
4 (4oz) chicken breasts, boneless, skinless
1 (10 1/2 oz) can chicken broth, reduced sodium
1/2 cup onions, sliced
1/2 cup celery, sliced
1 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 tbsp flour
2 tbsp water
1 cup low-fat sour cream
1/4 cup Parmesan cheese, shredded
8 oz fettuccini noodles, cooked according to package without fat or salt
Directions:
In a large skillet sprayed with nonstick vegetable spray, over medium-high heat, add vegetable oil (I used olive oil) and chicken breasts. Cook 2 minutes on each side until browned. Remove chicken from skillet and set aside.
Add broth, onion, celery, basil, salt, and pepper to skillet. Return chicken to the skillet. Reduce heat and simmer covered for 10 minutes or until chicken is tender and no longe pink inside.
In a medium bowl, mix flour with water and add sour cream. Add mixture to the skillet and mix well. Cook over medium heat 5-6 minutes until thickened and bubbly. Serve over fettuccini noodles. Sprinkle with Parmesan cheese (I mixed the cheese in with sauce and chicken before mixing with pasta.) Serves 4.