The light northwestern breezes are keeping the temperature in the very comfortable low 80's today. The ocean is flat and clean and the tide is up at midday for easy swimming. Holiday crowds
are filling the sand but there is still room for you.
FITNESS HINT
Walkers need 150 aerobic minutes per week for better body benefits, while, leg-pumping, cyclists only need about half that. Logging in the regular miles can help you live healthier & longer.
CHICKEN BREASTS & LINGUINI
Chicken breast, 2 – cut into ¾” pieces
Linguini – ¾ lb.
Garlic, 3 cloves – minced
Carrot , 1 large – chop asymmetrical
Broccoli – about 10 oz, florets
Chicken broth – 2/3 cup
Basil, dry – 1 tsp
Asiago cheese, grated – 2 oz.
Olive oil
Kosher salt – 1 tsp
White pepper, ground - 1 tsp
Italian parsley (flat leaf) – a handful diced.
Cook the past in salted boiling water for about 9 minutes.
Cut the breasts into 3/4” pieces
Sautee the chicken while stirring for about 5 minutes
Cook the carrots and broccoli in the chicken broth & basil until tender but with a good color.
Serve the chicken and vegetables over the linguini. Add a pinch of salt & pepper
Sprinkle with a good amount of grated asiago and top with parsley.
Chicken breast, 2 – cut into ¾” pieces
Linguini – ¾ lb.
Garlic, 3 cloves – minced
Carrot , 1 large – chop asymmetrical
Broccoli – about 10 oz, florets
Chicken broth – 2/3 cup
Basil, dry – 1 tsp
Asiago cheese, grated – 2 oz.
Olive oil
Kosher salt – 1 tsp
White pepper, ground - 1 tsp
Italian parsley (flat leaf) – a handful diced.
Cook the past in salted boiling water for about 9 minutes.
Cut the breasts into 3/4” pieces
Sautee the chicken while stirring for about 5 minutes
Cook the carrots and broccoli in the chicken broth & basil until tender but with a good color.
Serve the chicken and vegetables over the linguini. Add a pinch of salt & pepper
Sprinkle with a good amount of grated asiago and top with parsley.
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