Linguine with Arugula, Garlic and Parmesan

INGREDIENTS:

• 12 ounces linguine or other dried pasta
• 3 Tablespoons olive oil or butter
• 7 cloves garlic, peeled and thinly sliced
• 2 very large handfuls (about 5 ounces) baby arugula
• 1/2 cup freshly shredded or shaved Parmesan, plus extra for topping
• (optional: 1/3 cup toasted pine nuts)

DIRECTIONS:

Cook pasta al dente in a large stockpot of generously salted water according to package instructions.

While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat.  (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)

Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese.  Toss until combined.

Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

Garlic Parmesan Pasta with Crispy Chicken

4-5 Tyson Panko Crusted Chicken Tenders, cooked
2 Lb. (16 oz.) penne pasta, 
6 Tbl. unsalted butter
12 garlic cloves, minced
9 Tbl. all-purpose flour
3 c. low-sodium chicken broth
3 c. milk
3/4 tsp. freshly ground black pepper
1 1/2 c. grated Parmesan cheese

Cook chicken tenders according to package directions.  Cook the pasta according to package directions.  Meanwhile, melt butter in a large skillet over medium heat.  Add the minced garlic and saute for 30 seconds or until fragrant. Stir in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for a few minutes, stirring frequently.  

Slowly add the chicken broth and milk, whisking constantly to prevent lumps. Add the white pepper and black pepper. Continue to cook until thickened, whisking occasionally.  Last, whisk in the Parmesan cheese.  Stir in the cooked pasta.  Serve with cooked, sliced, chicken and garnish with green onions.

Chicken Quinoa Lettuce Wraps with Dressing

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, grilled or sautéed and thinly sliced
• 2 Tbsp olive oil
• 3 Tbsp soy sauce
• 2 garlic cloves, pressed
• 1 tsp fresh ginger, grated, or ¼ tsp dried ginger powder
• ½ Tbsp sesame oil

For the Wraps:

• 2 heads of Boston, Bib or Butter Lettuce
• 2½ cups cooked Quinoa
• 1 medium or 3 small cucumbers, thinly sliced
• 1 large or 2 medium Carrots, sliced into matchsticks
• ¼ bunch of fresh Cilantro
• 
  

Dressing:

• ¾ cup Newman’s Own Low Fat Sesame Ginger dressing 

• Instructions

  How to Prepare the Teriyaki Chicken:

  1. In a small bowl, stir together all the ingredients of your marinade: 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 pressed garlic cloves, 1 tsp fresh ginger, grated ( or ¼ tsp dried ginger powder) and
  2. /2 Tbsp sesame oil
  3. Place chicken breast in a medium bowl, add marinade and stir to coat the chicken evenly. Refrigerate for 20 minutes (prep your veggies in the mean time).
  4. Once chicken is marinated, heat a large skillet over medium heat, add the chicken along with some of the oil in the marinade and sauté until caramelized and browned on both sides and fully cooked. If chicken breasts are very large, you might cover with the lid when sautéing the second side for the chicken to cook through.
  5. Remove from heat and let chicken breasts rest on a cutting board 5 minutes before cutting into it, then slice into thin strips on the diagonal.

  *How to Cooked Quinoa:

  1. Rinse quinoa in a fine colander until water runs clear to get rid of any natural bitterness. Quinoa is cooked similar to rice. The ratio is ¾ cup dry quinoa to 1½ cups filtered water. I cooked mine in the rice maker on the white rice setting without adding any salt or butter and it was done after about 20 minutes. Transfer quinoa to a bowl to cool. You want it to be room temp or cooler before using in lettuce wraps.

French Dip Sliders

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 package Hawaiian sweet rolls (12 rolls total)
• 1 pound deli roast beef*
• 12 slices (1 package) Sargento provolone cheese, separated
• 1 and 1/2 cups French fried onions, optional

Seasoning

• 8 tablespoons unsalted butter
• 1 packet Au Jus seasoning mix, separated
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon toasted sesame seeds
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt, optional**

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
3. Without separating the rolls, slice the package of rolls in half (see video).
4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **. Whisk until well combined.
6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
8. Remove and cut the sliders with a very sharp knife.