Week of Jan 5, 2014

Sun - Chicken and Dumplings
Mon - BLT Pasta
Tue - Eating out
Wed - Chicken Lo Mein
Thur - Patty Melts
Fri - Alfredo Chicken and Broccoli

Chicken and Dumplings: http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html

(BLT Pasta) Bacon, Linguini & Tomato Toss

Recipe

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.         Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

Patty Melts http://www.foodnetwork.com/recipes/ree-drummond/patty-melts-recipe/index.html

Chicken, Broccoli  and Alfredo

Ingredients

• 6 Grilled & Ready® Fully Cooked Frozen Chicken Breast Fillets
• 12 ounces fettuccine pasta
• 2 cups frozen broccoli florets, thawed
• 15 ounces light Alfredo sauce
• 2 tablespoons basil pesto
• 1/2 cup roasted red peppers, drained, sliced
• 1-1/2 tablespoons olive oil
• 1 teaspoon Italian seasoning, crushed

Cooking Instructions

1. Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.
2. In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet red peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli.
3. Meanwhile, brush Grilled & Ready Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.
4. To serve, divide pasta mixture among serving plates. Top with chicken.

Remember to wash hands and surfaces before preparing food

Serving Suggestion: Sprinkle each serving with shredded Parmesan cheese and snipped fresh basil. 
Preparation Tip: When making the sauce add 2-3 tablespoons of skim milk to reach desired consistency.