Green Curry Lentil Pasta

1 carrot, sliced into half moons

1 red onion, chopped

4 garlic cloves, minced

1/4 cup green curry paste

1/2 tsp. salt

1 cup lentls

2 cans coconut milk

2 cups salad mac (ditalini) cooked al dente

1 bag baby spinach

1 lime juiced

Sauté carrots, red onion, garlic, curry paste, and salt.

Stir in lentils, 1 can coconut milk, 1 cup water

Bring to a boil, lower heat and simmer 20 mins, stirring occasionally

Stir in pasta, remaining can coconut and bring to a boil

Remove from heat and stir in lime juice and spinach

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Italian Mushroom Chicken

1 pound chicken thighs boneless and skinless and cut into bite size pieces
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1 medium onion chopped
4 cloves garlic minced
1 pound mushrooms cleaned and sliced
1 tsp Basil
1 tsp Oregano
1 tsp Rosemary
1 tsp Marjoram
1 tsp Thyme
1 tsp Sage
1 tsp paprika
1/2 tsp pepper flakes
1 tsp Worcestershire sauce
1 Tbsp flour
1 cup sour cream
2 cups broth

Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.

In the same skillet sauté garlic, onion and mushrooms until tender.

Stir in seasoning, Worcestershire, wine and cook 3 minutes.

Stir in flour and cook 1 minute.

Stir in chicken broth and sour cream and bring to a boil.

Reduce heat, and let simmer 5 minutes.

Add chicken back in and heat through.

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