I finally return! and Garlic Spaghetti with Beans and Greens

Hey everyone! I'm finally back from my adventures. It was definitely a great experience, although I missed scrapping and cooking (and private showers, and sandless belongings, and so on). I've actually been card-scrapping hardcore since I came back, but most of it has been for invitations to my wedding (gasp!). I swear I almost wanted to give up scrapping altogether. But I'm almost done--and plus, the hubbs allowed me to purchase a whole bunch of new stuff to help me. I now have my very own Cricut Expression machine! Yay!

Anyway, today I don't have a card to share with you (because I forgot to take a picture of it before I mailed it out) but I do have a delicious recipe. It's from the "Super Fresh & Easy Meals" issue of Cooking Light. I've already tried several of the recipes in this issue and they've all been great! This particular one is very easy to make and is for those of you who love the taste of lemony pasta. My husband definitely gobbled it up. And you don't have to be exact with the measurements--just use whatever you feel like tastes best.

GARLICKY SPAGHETTI WITH BEANS AND GREENS
(adapted from Cooking Light's "Super Fresh & Easy Meals" issue)

8 oz uncooked spaghetti (I used whole grain angel hair)
3/4 tsp salt, divided
3 tbsp olive oil
2 tbsp minced fresh garlic
1/2 tsp crushed red pepper (or more if you like it spicy!)
2 cups grape tomatoes, halved
1 16 oz can of cannellini beans, rinsed and drained (I used garbanzo beans and it was great)
5 oz arugula leaves
2 tbsp fresh lemon juice (or more if you're too lazy to measure, like me)
1/2 cup (2 oz) grated Parmesan cheese

1. Cook the pasta according to the package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Place the pasta in a bowl and toss gently with 1/4 tsp of salt. Set aside.
2. Return the pan (the one you used for the pasta) to medium heat. Add the oil, garlic, and pepper. Cook until the garlic is lightly browned. Stir in the remaining salt, tomatoes, and beans. Cook for about 2 minutes (I cooked it a little longer because I wanted the tomatoes cooked down a bit more). Add the pasta; cook for 4 minutes, stirring frequently. Add the reserved pasta water and arugula, tossing gently to combine. Remove from heat and stir in the lemon juice and cheese. Serve immediately and enjoy!

If you're wondering about the extra stuff in the photo up there, it's just a dinner roll from the Commissary and some breaded chicken I like to make when I'm feeling lazy. To make the chicken, just slice a boneless, skinless chicken breast in half (so that you get two thin chicken pieces). You can leave it this way or cut it into smaller pieces if you like. In a small bowl, mix some dried bread crumbs, a bit of grated parmesan cheese, salt and pepper, and whatever dried spices you like (I often use basil, oregano, lemon pepper, etc.). In another small bowl, whisk one egg. Dip the chicken pieces into the egg and then roll it around in the bread crumb mixture, making sure the entire surface is coated. Heat some oil (or butter) in a skillet over medium heat and add the chicken pieces. Turn them over once the bottom is a nice, toasty, golden color. Make sure the pan doesn't get too dry because the crumbs could burn. Sometimes I add a TINY bit of butter or oil once I turn the chicken over, just to help it out. Probably not the healthiest option. Anyway, the chicken will usually be crunchy yet tender on the inside and tastes pretty good. Sometimes I'll slice it into pieces and serve it over a salad.

Okay, I should be updating more often now. Hope everyone is doing awesome!