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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

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Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce – this is one of the best chicken pasta recipes you’ll try!  It’s an Italian-inspired recipe with lots of vegetables. Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.


COOKING TIPS:

  • Use thin chicken breasts or chicken tenderloin meat.  Either cut of meat will work.
  • Use shredded Parmesan cheese. Do not use grated Parmesan cheese, use the shredded kind. What I usually do is buy a block of Parmesan cheese and shred it myself.  Freshly shredding the cheese results in the best sauce texture. You can, however, use store-bought pre-shredded Parmesan cheese.  Just do not use the grated kind.
  • You can use cooked spinach, frozen spinach, or fresh spinach. All will work.
  • Make this chicken pasta gluten free. All you need to do is use gluten-free brown-rice penne pasta instead of regular penne. You can also use gluten free quinoa pasta or lentil pasta.
  • Substitute half and half with heavy cream + milk. If you don’t have half and half, use heavy cream and milk instead. 1 cup of half and half equals 1/2 cup heavy creamy + 1/2 cup milk.


Let’s be honest.  Chicken pasta recipes can get boring and repetitive.   Not in this recipe! Here, you sear the chicken (with spices), then mix it with vegetables, bacon, and coat it in garlic cream sauce. So good!   This chicken and bacon pasta recipe is so easy to make and uses such basic ingredients, that you can easily make it on a regular busy weeknight!

Deliciously creamy homemade alfredo sauce perfectly combines all the flavors in this chicken and bacon pasta: garlic, spinach, tomatoes, and lots of spices!  So tasty, you might want to double the recipe!

Okay lets try ...


Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Chicken pasta recipes can get boring.  Not this Italian-inspired recipe!  You'll fall in love with the flavors in this Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce.  Easy weeknight dinner that the whole family will love!  Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.


Ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken (chicken breasts or tenderloins)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
  • 5 tomatoes (medium, chopped in large cubes)
  • 1 cup spinach cooked
  • 5 garlic cloves minced
  • 1/4 teaspoon red pepper flakes , crushed
  • 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese , shredded
  • 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
  • 1/2 cup Parmesan cheese , shredded, for serving
Instructions
  1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
  2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
  3. Add half and half and bring to boil. Only after half and half starts boiling, add shredded Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
  4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
  5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and shredded Parmesan cheese.

Recipe Notes
WHAT IS HALF AND HALF? To make 1 cup of half and half, combine 1/2 cup of milk and 1/2 cup of heavy cream (or heavy whipping cream).

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