#MEwx Rising temps into the low 30's and Pesto Ravioli with Chicken

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

Today it’s going to be Cloudy, then clearing. Highs in the upper 20s. Light and variable winds.

Tonight we’ll have Mostly clear SKIES WITH Lows around 14°F. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 15.1°F, the humidity is 57%, the Dew Point is 2.5°F and our wind chill is 15.3°F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.  

The Relative pressure is 30.32, the Absolute pressure is 30.12 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear skies

The UV rating is 1 out of 16, Sunrise is 7:07 A.M. EST, Sunset is 4:34 P.M. EST

and the moon phase is waning crescent.

The RAW METAR readings from Augusta’s airport are:

No RAW METAR readings are available today

We didn’t receive any snow here over the past 24 hours.

            Temps are edging up, so lets get back to an upgraded chicken recipe.

PESTO RAVIOLI WITH CHICKEN

4 servings

Prep: 15 Min Cook: 15 Min

2 tsps olive or vegetable oil

1 lb boneless skinless chicken breast strips for stir-fry

3/4 cup chicken broth

1 package (9 oz refrigerated  cheese-filled ravioli

3 small zucchini, cut into ¼ inch slices

1 large red bell pepper, thinly sliced

¼ cup basil pesto

Freshly grated Parmesan cheese, if desired

 

Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat.  Cover and simmer about 4 minutes or until ravioli are tender.  Stir zucchini, bell pepper and chick into ravioli.  Cook over medium-high heat about 3 minutes stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center.  Toss with pesto.  Sprinkle with cheese.

You can make this pasta dish without the chicken.  Just omit the first step, and consider using sausage-filled ravioli for added flavor.  Cut the pesto down to 3 tbsp.  Be sure to use a 12-inch skillet, or you’ll have a difficult time tossing the chicken, ravioli and vegetables with the pesto.