Chicken Pecan Salad with Sweet Potato Orzo


  • 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


  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.

Garlic Chive Pappardelle con Peperoni


  • 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


  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.

Chicken Florentine with Sun Dried Tomato Fettuccine


  • 1 package Sun Dried Tomato Fettuccine, cooked al dente (6-8 minutes)
  • 1 tbsp. Olive Oil
  • 1 lb. boneless, skinless Chicken Breasts, cut into bite-size pieces
  • 6 Sun Dried Tomatoes packed in oil, drained and cut into thin strips
  • 1-1/2 cups Water
  • 1 cup Chicken Stock
  • 4 oz. Cream Cheese, cubed
  • 1 package (5 oz.) Baby Spinach
  • grated Parmesan Cheese


  1. Heat oil in 12-inch non-stick skillet over medium-high heat. Cook chicken, stirring occasionally, until golden, about 5 minutes. Add Tomatoes, stirring occasionally, 2 minutes.
  2. Serve with hot Sun Dried Fettuccine and garnish, if desired, with grated Parmesan Cheese.
  3. Stir in Water and Chicken Stock. Reduce heat to low and simmer 5 minutes.
  4. Add Cream Cheese and cook, stirring occasionally, until Chicken is thoroughly cooked, about 2 minutes.
  5. Stir in Spinach and cook just until just wilted, about 2 minutes.

Bourbon Mash Fettuccine in Creamy Parmesan Sauce


  • 1 package Bourbon Mash Fettuccine, cooked al dente (6-8 minutes)
  • 2 cups Milk
  • 4 tbsp. Butter
  • 4 tbs. Flour
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Paprika


  1. In a saucepan, melt Butter over medium heat.
  2. Stir in Flour to make a roux.
  3. Add Milk to roux slowly, stirring constantly.
  4. Stir in Parmesan and cook over low heat until cheese is completely melted and sauce is a little thick.
  5. Put Bourbon Mash Fettuccine in large casserole dish and pour sauce over it. Stir well.*
  6. Sprinkle with a little paprika.

*Optional: add cooked Chicken, Carrots, Broccoli, Red Peppers etc.