1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
1 Lb. Uncooked Fettuccine or Zucchini Noodles
3/4 Cup Grated Parmesan, divided
1 tsp Fine Sea Salt
1 tsp Freshly Ground Black Pepper
1/2 Cup Thinly Sliced Green Onion, for garnish
Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
Add chiles and chicken to sauce, store to coat and keep warm.
Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
In a medium pot, add in about 6 Cups of water and bring to a boil. Once water is boiling, add in pasta and cook until al dente. In the last 5 minutes of cooking time, add in the broccoli.
Drain and rinse pasta and broccoli with cold water until completely cook.
In a large bowl, combine pasta, broccoli, peas, tomatoes, Italian dressing, basil, mozzarella cheese and Parmesan cheese. Stir together well.
Chill for 1 hour before serving.
Dietitian's Tips: Don't be afraid to add in more vegetables! Try sliced peppers, black or green olives, or even sliced cucumbers. Add an extra boost of protein with garbanzo beans, black beans, or grilled chicken.
Recipe provided by Reach Up Head Start Early Head Start
Get more recipes here.
Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen!
Optional: Sprinkle shredded Parmesan cheese on top. Serves 6
Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!
Have a great and safe holiday weekend!!
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli
4 Tbsp. Land O' Lakes Light Butter with Canola Oil
4 Cloves of Garlic, minced
1/2 Tbsp. Dried Basil
8 Oz. 1/3 Reduced Fat Cream Cheese, softened and cut into 8 pieces
2 (3 Oz.) packages Sun Dried Tomatoes, Julianne cut
2 Cups 1% Milk
4 Oz. Parmesan Cheese, grated
1 Cup Fresh Spinach, chopped
1/2 tsp Ground Black Pepper
1/2 tsp salt, to taste
1 Cup Rotisserie Chicken, cooked and cubed
In a medium pot, boil water for the pasta. Once it's boiling, add the dried pasta.
In another medium pot, melt the light butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will curdle at first, but with constant whisking for 2-3 minutes, it will become a smooth paste.
Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, spinach, salt, and pepper. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency. About 5-10 minutes.
Drain the pasta and pour into a 9x9 inch foil pan.
Pour the sauce over the cooked pasta and add cooked chicken. Mix pasta, sauce and chicken together carefully with a spatula. When making this into a freezer meal, be sure the pasta dish cools before placing on the foil top and sticking into the freezer.
When you are ready to bake it, remove from the freezer and bake it in the oven at 350 degrees for about 40 minutes or until heated through.
Dietitian's Tip: Serve with steamed broccoli and fresh fruit for a complete meal!
I know most of us are planning our Easter dinner already which most likely means the traditional ham as well as all the favorite side dishes that our family and friends love. Once in a while, it’s nice to mix things up and try some new recipes too! Continue reading →
Happy summer everyone!!!
I love this part of summer because my garden Is really taking off and I’m already getting some nice red tomatoes and some fresh zucchini. Now it’s time to find a recipe to use these in. Continue reading →
pot-luck I noun I a meal to which everyone who is invited brings food to share
Potlucks are great anytime of the year, but they tend to be more popular this time of year as we have more gatherings with friends and family for the holidays and football games. Potlucks are popular because not only is it a lot less work for the host, but it provides a wide variety of foods for everyone to try! In my family, potlucks are a must. I have a large family, so large in fact that we have to rent out a community room or an external space to host our family gatherings because we don’t fit in our own houses anymore! But, no matter where we spend our holidays, food is always at the top of mind.
If you love salmon and pasta here is the recipe for you. It is extremely easy to make and the flavors are fantastic. I served fresh asparagus with this recipe and I love it so much that I will be making it again next week. Enjoy… I loved it! Continue reading →