Week of March 1, 2015

BLT Pasta

Sun - Eating out! My Birthday
Mon - Salsbury "Steak" 
Tue - Slow Cooker Enchilada Chicken
Wed - BLT Pasta
Thur - Rice-a-Roni Chicken Skillet
Fri - French Toast

(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

Rice-a-Roni Chicken Skillet
Ingredients
1 teaspoon each paprika and garlic salt
1/2 teaspoon lemon pepper seasoning
4 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons margarine, butter or spread with no trans fat, divided
1 (5.0 ounce) package of RICE-A-RONI® Chicken & Mushroom flavor
1 red or green bell pepper, chopped
1-2/3 cups water
1/4 cup of milk
Preparation Steps
1. Sprinkle paprika, garlic salt and lemon pepper over chicken. In large skillet over medium high heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet, set aside.
2. In same skillet over medium heat, sauté rice/vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.
3. Slowly stir in 1-2/3 cups water and Special Seasoning; bring to a boil. Place Chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.
4. Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and chicken is no longer pink inside. Transfer chicken to serving plates. Stir 1/4 cup milk into rice; heat through. Serve rice alongside chicken.