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.

Three Cheese Garlic Chive Conchiglie Salad


  • 1 package Garlic Chive Conchiglie, cooked al dente (5-7 minutes)
  • 1 cup Kalamata Olives, pitted and chopped
  • 1 cup Red Bell Peppers, chopped
  • 1 cup crumbled Feta Cheese
  • 1/2 cup Cheddar Cheese, diced
  • 1/2 cup grated Gouda Cheese
  • 6 tbsp. fresh Basil, chopped
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 pinch Sugar


  1. Mix Garlic Chive Conchiglie, Olives, Bell Pepper, Cheeses, and Basil in large bowl.
  2. Pour Vinegar into small bowl. Gradually whisk in Olive Oil. Add Sugar
  3. Season dressing to taste with Salt and Pepper.
  4. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
  5. Serve cold.