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CHICKEN PICCATA PASTA
Creamy and lemony, this dish is a fresh take on piccata and is made in a fraction of the time!
Ingredients
1¼ lbs (625 g) boneless, skinless chicken breasts
1 lemon
2 tbsp (30 mL) olive oil, divided
2 oz (60 g) cream cheese, softened
1½ tbsp (22 mL) Lemon Pepper Rub
1 can (14 oz or 398 mL) quartered artichoke hearts in
3 cans (14.5 oz each) 33% reduced-sodium chicken water, drained broth (about 6 cups/1.5 L)
¼ cup (50 mL) capers, drained and rinsed
½ medium onion
Chopped fresh parsley
Parmesan, grated fresh
12 oz (350 g) uncooked angel hair pasta
1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board.
Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat.
Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1?3 minutes or until shimmering.
Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink.
Remove chicken from Skillet; set aside.
2. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8?10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10?20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7?8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1?2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
Yield: 6 servings
U.S. Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g
Cook?s Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).
16 MINUTE ROMA TOMATO PASTA
1 lb spaghetti or any pasta
2 cups chicken broth
Fresh Basil
2 cloves garlic
½ cup oil
2-3 Roma tomatoes
2 medium chicken breasts
Salt & pepper
Pampered Pantry Italian Seasoning
Fresh Parmesan Cheese
Heat Grill Pan/Grill Press on stove for 5 min. Fillet chicken breasts with 5" Boning Forged Cutlery Knife. Brush with olive oil/minced garlic/Italian Seasoning. Grill 5 minutes both sides. Slice into thin strips. Set aside.
Break spaghetti noodles in half and place in Deep Covered Baker. Pour broth over top. Microwave for 16 minutes, stirring once in between.
Using Manual Food Processor chop Basil, next add peeled garlic cloves, oil. Process. Put tomatoes in Veggie Wedger, then slice in half. Add to Manual Food Processor. Process to desired consistency. Add salt/pepper and Italian Seasoning. (This can be prepared the day before).
When pasta is done, pour tomato mixture over and top with chicken.
Serve with Bamboo Tongs. YUM!
CHICKEN ENCHILADA PIZZA
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1/2 medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
1/2 cup (125 mL) mild green taco sauce
3 garlic cloves, pressed
1/2 cup (125 mL) grape tomatoes
1/2 cup (125 mL) loosely packed fresh cilantro
1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12?14 minutes or until crust is golden brown.
2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6?7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
Cook's Tip: For a less spicy version, seed the jalapeño pepper before chopping.
Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.
If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
THREE-CHEESE GARDEN PIZZA
1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
2 Tbsp olive oil
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pantry Italian Seasoning Mix
1. Preheat oven to 400°F. Using lightly floured Baker's Roller(TM), roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2. Using Ultimate Mandoline fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus(R).
3. Using Garlic Press, press garlic into 1 cup Prep Bowl with 2 Tbsp. olive oil. Mix together. Using Silicone Brush spread mixture over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.
Yield: 8 servings
Cook's Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3.
Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
(C)The Pampered Chef, Ltd. 2010
http://pamperedchef.biz/laurarhees
like my Facebook page: LaurasEasyKitchenExperience
15 MINUTE FAJITAS
3 Boneless Skinless Chicken Breasts
1 Red Bell Pepper
1 Green Bell Pepper
1 Medium Onion
1 block of cheddar cheese
2 Tbsp Chipotle Rub
Flour Tortillas
Sour Cream (optional)
Salsa (optional-store bought or homemade)
3 Boneless Skinless Chicken Breasts
1 Red Bell Pepper
1 Green Bell Pepper
1 Medium Onion
1 block of cheddar cheese
2 Tbsp Chipotle Rub
Flour Tortillas
Sour Cream (optional)
Salsa (optional-store bought or homemade)
1) Slice ends of the onion off with Utility Knife wedge in the Veggie Wedger peel the outer layer with the skins off and toss. Put the wedges in the Deep Covered Baker.
2) Using 5” Santuko Knife slice the red and green peppers into long strips place into the Deep Covered Baker. Sprinkle 1 Tbsp of Chipotle Rub onto the veggies.
3) Place 3 chicken breasts on top of the veggies and Sprinkle 1 Tbsp of Chipotle Rub onto the chicken.
4) Put the cover onto the Deep Covered Baker and microwave for 15 minutes. Take out with Oven Mitt and Hot Pad, place on Trivet.
5) Use Salad Choppers to chop up the chicken and veggies. Put cheese into Rotary Grater, sour cream into Easy Accent Decorator.
6).Serve with Bamboo Slotted Spoon onto tortilla, add as much cheese, sour cream and salsa as desired.
2) Using 5” Santuko Knife slice the red and green peppers into long strips place into the Deep Covered Baker. Sprinkle 1 Tbsp of Chipotle Rub onto the veggies.
3) Place 3 chicken breasts on top of the veggies and Sprinkle 1 Tbsp of Chipotle Rub onto the chicken.
4) Put the cover onto the Deep Covered Baker and microwave for 15 minutes. Take out with Oven Mitt and Hot Pad, place on Trivet.
5) Use Salad Choppers to chop up the chicken and veggies. Put cheese into Rotary Grater, sour cream into Easy Accent Decorator.
6).Serve with Bamboo Slotted Spoon onto tortilla, add as much cheese, sour cream and salsa as desired.
GRILLED BBQ CHICKEN PIZZA
1 small red onion
2 garlic cloves, peeled
2 cups shredded cooked rotisserie chicken
1 cup Barbecue Sauce, divided
2 tsp finely chopped fresh oregano leaves
1/2 tsp coarsely ground black pepper
Cornmeal for dusting
1 lb frozen prepared pizza dough, thawed
(see Cook's Tip)
6 oz marbled cheddar cheese (see Cook's
Tip), grated
Additional fresh oregano leaves for
garnish, optional
Prepare grill for indirect cooking over medium-high
heat. Slice onion crosswise using Simple Slicer on #3 setting.
Separate onion slices into rings. Slice garlic using Garlic Slicer.
Combine chicken, 1/2 cup (125 mL) of the sauce, oregano and black pepper
in Small Batter Bowl; toss to coat.
Generously sprinkle Pastry Mat with cornmeal;
place dough onto center of mat. Using Baker’s Roller®, roll to a
12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan,
gently stretching to cover bottom.
Spread remaining 1/2 cup (125 mL) sauce evenly over
crust to within 1/2 in. (1 cm) of edge. Top with chicken mixture, garlic
and onion; sprinkle with cheese.
Place pizza pan on grid of grill. Grill, covered,
18-22 minutes or until crust is deep golden brown, carefully rotating pan
occasionally using Silicone Oven Mitt. Remove pizza pan from grill.
Sprinkle pizza evenly with additional oregano, if desired. Remove pizza from
pan; cut pizza into 12 slices.
Yield: 6 servings of 2 slices
U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 vegetable,
1 medium-fat meat (3 carb)
Cook's Tips: For easier rolling, let pizza dough stand at
room temperature for 20 minutes before rolling it out.
CHICKEN PICCATA PASTA
Creamy and lemony, this dish is a fresh take on piccata and is made in a fraction of the time!
Ingredients
1¼ lbs (625 g) boneless, skinless chicken breasts
1 lemon
2 tbsp (30 mL) olive oil, divided
2 oz (60 g) cream cheese, softened
1½ tbsp (22 mL) Lemon Pepper Rub
1 can (14 oz or 398 mL) quartered artichoke hearts in
3 cans (14.5 oz each) 33% reduced-sodium chicken water, drained broth (about 6 cups/1.5 L)
¼ cup (50 mL) capers, drained and rinsed
½ medium onion
Chopped fresh parsley
Parmesan, grated fresh
12 oz (350 g) uncooked angel hair pasta
1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board.
Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat.
Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1?3 minutes or until shimmering.
Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink.
Remove chicken from Skillet; set aside.
2. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8?10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10?20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7?8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1?2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
Yield: 6 servings
U.S. Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g
Cook?s Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).
16 MINUTE ROMA TOMATO PASTA
1 lb spaghetti or any pasta
2 cups chicken broth
Fresh Basil
2 cloves garlic
½ cup oil
2-3 Roma tomatoes
2 medium chicken breasts
Salt & pepper
Pampered Pantry Italian Seasoning
Fresh Parmesan Cheese
Heat Grill Pan/Grill Press on stove for 5 min. Fillet chicken breasts with 5" Boning Forged Cutlery Knife. Brush with olive oil/minced garlic/Italian Seasoning. Grill 5 minutes both sides. Slice into thin strips. Set aside.
Break spaghetti noodles in half and place in Deep Covered Baker. Pour broth over top. Microwave for 16 minutes, stirring once in between.
Using Manual Food Processor chop Basil, next add peeled garlic cloves, oil. Process. Put tomatoes in Veggie Wedger, then slice in half. Add to Manual Food Processor. Process to desired consistency. Add salt/pepper and Italian Seasoning. (This can be prepared the day before).
When pasta is done, pour tomato mixture over and top with chicken.
Serve with Bamboo Tongs. YUM!
CHICKEN ENCHILADA PIZZA
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1/2 medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
1/2 cup (125 mL) mild green taco sauce
3 garlic cloves, pressed
1/2 cup (125 mL) grape tomatoes
1/2 cup (125 mL) loosely packed fresh cilantro
1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12?14 minutes or until crust is golden brown.
2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6?7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
Cook's Tip: For a less spicy version, seed the jalapeño pepper before chopping.
Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.
If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
THREE-CHEESE GARDEN PIZZA
1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
2 Tbsp olive oil
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pantry Italian Seasoning Mix
1. Preheat oven to 400°F. Using lightly floured Baker's Roller(TM), roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2. Using Ultimate Mandoline fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus(R).
3. Using Garlic Press, press garlic into 1 cup Prep Bowl with 2 Tbsp. olive oil. Mix together. Using Silicone Brush spread mixture over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.
Yield: 8 servings
Cook's Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3.
Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
(C)The Pampered Chef, Ltd. 2010
