Chicken Florentine with Sun Dried Tomato Fettuccine

Ingredients:

  • 1 package Sun Dried Tomato Fettuccine, cooked al dente (6-8 minutes)
  • 1 tbsp. Olive Oil
  • 1 lb. boneless, skinless Chicken Breasts, cut into bite-size pieces
  • 6 Sun Dried Tomatoes packed in oil, drained and cut into thin strips
  • 1-1/2 cups Water
  • 1 cup Chicken Stock
  • 4 oz. Cream Cheese, cubed
  • 1 package (5 oz.) Baby Spinach
  • grated Parmesan Cheese

Directions:

  1. Heat oil in 12-inch non-stick skillet over medium-high heat. Cook chicken, stirring occasionally, until golden, about 5 minutes. Add Tomatoes, stirring occasionally, 2 minutes.
  2. Serve with hot Sun Dried Fettuccine and garnish, if desired, with grated Parmesan Cheese.
  3. Stir in Water and Chicken Stock. Reduce heat to low and simmer 5 minutes.
  4. Add Cream Cheese and cook, stirring occasionally, until Chicken is thoroughly cooked, about 2 minutes.
  5. Stir in Spinach and cook just until just wilted, about 2 minutes.

Squid Ink Fettuccine with Shrimp and Scallops

Ingredients:

  • 1 package Squid Ink Fettuccine
  • 1/4 cup Olive Oil
  • 1 lb. Shrimp, uncooked, shells removed and de-veined
  • 1 dozen Scallops
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp. Red Pepper Flakes
  • 3/4 cup dry White Wine
  • 1 cup Tomatoes, diced
  • 1/2 cup fresh Parsley, chopped
  • 1/4 cup Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Heat Olive Oil in heavy skillet over medium high heat until lightly smoking.
  3. Add Shrimp and sauté until opaque, about 1 minute on each side. Remove from skillet and set aside.
  4. Reheat Oil and cook Scallops until opaque and lightly browned, 2 minutes each side. Reserve Scallops with Shrimp.
  5. Add Garlic to skillet. Cook, stirring often, until golden, about 2 minutes.
  6. Add the Red Pepper Flakes, Black Pepper, Salt, Wine, Tomatoes, and Parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
  7. While liquid is reducing, cook Squid Ink Fettuccine al dente, 6-8 minutes.
  8. Add Lemon Juice and Butter and return seafood to skillet, mixing well. Keep warm.
  9. Add pasta to skillet along with the seafood. Toss well, and serve immediately.

Spinach Garlic Linguine with Zucchini and Olive Oil

Ingredients:

  • 1 package Spinach Garlic Linguine, cooked al dente (about 7 minutes)
  • 2 lbs. small, thin Zucchini, sliced 1/4" thick
  • 2 cups Extra Virgin Olive Oil
  • Salt and freshly ground Pepper
  • 4-6 tbsp. unseasoned Bread Crumbs

Directions:

  1. Cook Zucchini in oil at high heat until golden brown on both sides, about 3 minutes total.
  2. Remove 3/4 cup hot oil from Zucchini pan and pour into small sauce pan. Let cook for 2 minutes.
  3. Add Bread Crumbs to pan and reduce heat to low. Season with Salt and Pepper, and sauté Bread Crumbs until lightly golden.
  4. Strain Bread crumbs, saving the oil.
  5. Drain Spinach Garlic Linguine and arrange on large, warmed serving dish.
  6. Pour reserved hot oil over pasta.
  7. Place Zucchini over pasta. Sprinkle with bread crumbs and serve hot.

Pumpkin Pappardelle with Slivered Almonds and Sage Butter

Ingredients:

  • 1 package Pumpkin Pappardelle, cooked al dente (about 8 minutes)
  • 1 stick of Unsalted Butter
  • 1/2 cup of Slivered Almonds
  • 4-6 Sage leaves, thinly sliced
  • Salt and Pepper to taste
  • grated Parmesan Reggiano

Directions:

  1. While Pumpkin Pappardelle is cooking, melt Butter in medium skillet.
  2.  Add Almonds and cook over medium-high heat, stirring frequently until Butter just begins to brown.
  3. Add Sage and turn heat down to medium.
  4. Drain cooked Pumpkin Pappardelle and serve with Almonds and Sage Butter sauce.
  5. Sprinkle grated Parmesan over pasta and serve hot.

Primavera Orzo Pasta Salad

Ingredients:

  • 1 package Primavera Orzo, cooked al dente (5-7 minutes)
  • 3/4 cup Shallots, minced
  • 12 oz. Mushrooms, sliced
  • 1 lb. Asparagus, trimmed and cut into 1/2" pieces
  • 1-1/2 cup Peas
  • 3/4 cup Walnuts, chopped finely
  • Salt and Pepper to taste

Vinaigrette:

  • 6 tbsp. Red Wine Vinegar
  • 4 tbsp. Olive Oil
  • 1 tbsp. Whole Grain Mustard
  • 3  tbsp. Brown Sugar

Directions:

  1. In large oiled skillet over medium-high heat, cook Shallots 3-4 minutes until soft.
  2. Add Mushrooms and cook 5 minutes.
  3. Add Asparagus and cook until just tender.
  4.  Stir in Peas.
  5. Season to taste with Salt and Pepper. Set aside to let peas continue to cook in residual heat.
  6. Whisk together Vinaigrette ingredients in small bowl until emulsified.
  7. Place cooked Primavera Orzo, sautéed vegetables, and vinaigrette in large bowl and stir lightly to combine.
  8. Sprinkle with Walnuts and serve.