Penne Pesto with Chicken
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Makes: 6 servings Prep: 10 minutes
Cook: 19 minutes
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Ingredients
1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces
1 box (16 ounces) penne pasta
2 cloves garlic, peeled and sliced
1 package (9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces
1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto
Directions
1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.
2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.
Makes: 8 servings Prep: 15 minutes
Cook: 9 minutes
Roast: 30 minutes/20 minutes
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Ingredients
2 tablespoons olive oil
1 eye round roast (about 3 pounds)
1/4 teaspoon salt
1/4 teaspoon plus pinch black pepper
1 small onion, finely chopped
1/2 pound sliced shiitake mushrooms
1/3 cup dry red wine
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1 can (14-ounces) beef broth
Directions
1. Heat oven to 450°. Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450° for 30 minutes, turning over halfway through. Reduce temperature to 350° and roast for an additional 15 to 20 minutes or until internal temperature registers 130° on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.
2. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook for 7 minutes, stirring occasionally, until lightly browned. Stir in wine and cook 1 minute.
3. In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.
4. To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired
Roast Chicken & Barley Pilaf
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Makes: 4 servings Cook: 25 minutes
Prep: 20 minutes
Roast: at 450 degree F for 60 minutes
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Ingredients
Chicken:
1 whole chicken, skin on,about 3-1/2 to 4 pounds
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, peeled and sliced
12 sprigs fresh herbs, such as rosemary, sage, oregano
1 cup chicken broth
Barley Pilaf:
1 tablespoon olive oil
1/2 cup diced onion (about 1/2 medium onion)
1/2 cup diced carrot (about 1 large carrot)
4 ounces mixed sliced mushrooms
2 cups chicken broth
1 cup barley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Directions
1. Roast Chicken: Heat oven to 450 degree F.
2. Gently lift skin from breasts and legs and season with the salt and pepper. Place some of the garlic slices and fresh herbs under the skin. Place remaining garlic and herbs in the cavity of the chicken.
3. Place chicken on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan. Roast for 50 to 60 minutes or until the internal temperature reaches 170 degree F on an instant-read thermometer. Tent with foil halfway through cooking.
4. Make Barley Pilaf: Meanwhile, in a medium-size saucepan, heat oil over medium-high heat. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 to 20 minutes or until tender, stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
5. Allow chicken to rest 10 minutes. Remove skin, slice and serve with pilaf.
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