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.

Pumpkin Pappardelle with Slivered Almonds and Sage Butter

Ingredients:

  • 1 package Pumpkin Pappardelle, cooked al dente (about 8 minutes)
  • 1 stick of Unsalted Butter
  • 1/2 cup of Slivered Almonds
  • 4-6 Sage leaves, thinly sliced
  • Salt and Pepper to taste
  • grated Parmesan Reggiano

Directions:

  1. While Pumpkin Pappardelle is cooking, melt Butter in medium skillet.
  2.  Add Almonds and cook over medium-high heat, stirring frequently until Butter just begins to brown.
  3. Add Sage and turn heat down to medium.
  4. Drain cooked Pumpkin Pappardelle and serve with Almonds and Sage Butter sauce.
  5. Sprinkle grated Parmesan over pasta and serve hot.

Autumn Harvest Orzo with Pumpkin, Sage, and Parmesan

Ingredients:

  • 1 package Autumn Harvest Orzo, cooked el dente (5-7 minutes)
  • 1 cup Pumpkin Puree
  • 1 cup Vegetable or Chicken Broth
  • 1/3 cup Milk
  • 12 Sage leaves, chopped
  • 1 Shallot, diced
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste
  • 1/3 cup Parmesan Cheese

Directions:

  1. Sauté Shallots and Sage in Butter for about 5 minutes over medium heat.
  2. Add Milk and half of Broth. Simmer for 5 more minutes.
  3. Stir in Pumpkin Puree add Salt, Pepper, and remaining Broth. Simmer for about 10 minutes until mixture reaches desired thickness.
  4. Stir in Parmesan.
  5. Toss with Autumn Harvest Orzo and serve immediately.