Bowtie Chicken Pasta

1 lb boneless skinless chicken, cut into bite-sized pieces
4 tsp Tony Chachere
4 Tbsp butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
few mushrooms, chopped
3 green onions, chopped
1 tsp lemon pepper
1 tsp garlic
1 tsp basil
1 lb farfalle
2 chicken bouillon cubes
1/2 pint whipping cream, half-and-half, whole milk, or any combination thereof

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

Jennifer's salsa

28 oz can whole tomatoes (i like muir glen fire roasted)
1/2 white onion
jalapenos to taste
2 or 3 green onions
juice of one lime
1/2 bunch of cilantro
minced garlic to taste
salt and pepper

Process in food processor until desired texture is achieved.

banana bread

2 sticks butter, softened
3 scant c sugar
4 eggs
2 tsp vanilla
3 c flour
1 tsp salt
2 tsp baking soda
1/2 c buttermilk
6 overripe mashed bananas, mashed

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Sift flour, salt and baking soda together, then add to batter a little at a time, alternating with buttermilk. Do not overmix. Stir in bananas and nuts (if desired). Pour into greased Bundt and bake at 325 for 65 minutes.