Tomato Cream Pasta

1 pound chicken, fresh or frozen

10 oz dry pasta

2 tsp minced garlic

1/2 tsp salt

1 Tbls olive oil

2 cups diced tomatoes (or a 15 oz can)

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp ground black pepper

2 Tbls tomato paste

1/4 cup cream cheese

1/4 cup grated mozzarella

1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

Polenta

Here with jam for breakfast.

Single serving.

1 cup water

1/2 tsp. salt

1/3 cup cornmeal or grits

1 tsp. butter

Bring water to a boil. Add the salt. Slowly whisk the cornmeal into the water. Turn heat to low and stir until it is thick. This is almost instantaneous for a single serving, but longer for larger amounts.  Stir in the butter.

Serve with savory or sweet toppings, as a breakfast, a side dish, or a base for a main dish.

Fried Bread Crumbs

This is a tasty way to use old bread, biscuits, or any type of bread that turned out not quite right.

Pieces of bread, biscuits, scones, or the like; works best if they are dry and/or crumbly

Butter

Toppings (sweet such as jam, syrup, sugar, or savory such as fried onions, salsa, eggs)

In a small pot, melt 1 or 2 Tbls of butter over medium-high heat. Break up the bread and add it to the pot. Stir, adding more butter as necessary to make it all moist, but still distinct crumbs. When it is lightly browned, remove from heat and add toppings.