Chicken Pecan Salad with Sweet Potato Orzo

Ingredients:

  • 1 lb. Sweet Potato Orzo, cooked al dente (about 7 minutes)
  • 1 lb. boneless Chicken Breast
  • 1/2 cup Pecans, chopped
  • 1 lb. fresh Green Beans
  • 1 Red Bell Pepper, chopped

Dressing -

  • 3 tbsp. Sesame Oil
  • 3 tbsp. Vegetable Oil
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Orange Juice
  • 1 tsp. dried Sage
  • 1/2 tsp Salt
  • 1/2 tsp. Pepper
  • Pinch of Sugar

Directions:

  1. Preheat oven to 350º.
  2. Pour 6 cups Water into large saucepan and bring to simmer.
  3. Add Chicken and begin to boil. Adjust heat, cover, and cook 8-10 minutes.
  4. Meanwhile, spread Pecans in pie plate. Place in oven uncovered and toast until lightly browned, 8-10 minutes. Set aside.
  5. When Chicken is cooked, transfer to cutting board and let cool. Then dice.
  6. Boil or steam Green Beans until just tender.
  7. Whisk Dressing ingredients together and set aside.
  8. Place cooked Orzo, diced Chicken, Pecans, Red Pepper, and Green Beans in large bowl. Drizzle with dressing, toss, and serve.

Lemon Garlic Orzo with Spinach and Tomatoes

Ingredients:

  • 1 package Lemon Garlic Orzo, cooked al dente (about 5-7 minutes)
  • 1 lb. fresh Spinach, washed and dried, stems removed
  • 1 pt. Grape or Cherry Tomatoes
  • 1 Lemon, zested
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 cup Basil Leaves, thinly sliced
  • Salt and Pepper to taste

Directions:

  1. Thinly slice Spinach and place in medium-sized bowl.
  2. Halve Tomatoes and add to Spinach.
  3. Add Lemon zest.
  4. Add hot, cooked Lemon Garlic Orzo to bowl and drizzle Olive Oil over top. Toss to combine. (Hot pasta will wilt Spinach.)
  5. Add Basil, Salt, and Pepper, and serve.

Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Garlic Chive Pappardelle con Peperoni

Ingredients:

  • 1 package Garlic Chive Pappardelle, cooked al dente (about 6-8 min)
  • 1 Chicken, cut up (about 3 lbs.)

Marinate -

  • 3 large Lemons
  • 20 sprigs Italian Parsley, leaves only
  • 2 medium cloves Garlic, peeled
  • 1/2 cup Olive Oil
  • Salt and freshly ground Pepper to taste

Sauce -

  • 3 Red Bell Peppers
  • 1/2 cup dry White Wine
  • Salt and freshly ground Pepper to taste

Directions:

  1. Marinate Chicken in refrigerator for 1-2 hours.
  2. Preheat oven to 400º.
  3. Clean Peppers, removing stems, pulp, and seeds. Then cut into strips and soak in cold water for 30 minutes.
  4. Bake Chicken in oven for 35 minutes. Set marinate aside.
  5. While Chicken bakes, heat leftover marinate on medium heat. When hot, add drained Peppers and sauté for 10 minutes. Cover and simmer for another 15 minutes.
  6. Add White Wine and let evaporate uncovered for 5 minutes. (Start cooking Garlic Chive Pappardelle now.)
  7. Arrange Chicken around large platter. Drain Pappardelle and place in center of platter. Pour sauce over all and serve hot.

Wild Mushroom Pappardelle with Parmesan Butter Sauce

Ingredients:

  • 1 package Wild Mushroom Pappardelle, cooked al dente (about 6-8 min)
  • 1 lb. assorted Wild Mushrooms
  • 1/4 cup Butter or Olive Oil
  • 1/2 cup grated Parmesan

Directions:

  1. While pasta is boiling, sauté Mushrooms in medium skillet with Butter until cooked to desired softness.
  2. Combine Mushrooms and Butter with Wild Mushroom Pappardelle in large serving bowl and top with grated Parmesan.