Mushroom and Spinach Toss

Ingredients:

16 oz. Package Barilla Plus Pasta (Penne, Rotini)
1/4 cup Pine Nuts
2 Tbsp Butter
1 Tbsp Olive Oil
8oz. Package Sliced Fresh Muchrooms
1/4 cup Sun-Dried Tomatoes in Oil (Drained and Coarsley Chopped)
2 Garlic Cloves (Minced)
1/4 cup Dry White Wine
6 oz. Package Fresh Baby Spinach (Washed)
3/4 tsp Salt (optional)
1/2 tsp Pepper
1/3 cup Freshly Grated Parmesan Cheese

Directions:

Prepare pasta according to package directions. Preheat oven to 350 degrees. Arrange pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and suate 5 to 6 minutes or until golden brown and most of the liquid has evaporated. Reduce heat to medium, and add tomatoes and garlic; cook, stirring constantly, 1 to 2 minutes. Stir in wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally, 2 to 3 minutes or until spinach has wilted. Stir in salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts. Serve.

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Crunchy Chicken Tenders

Ingredients:

2 lbs. Chicken Tenders or Breasts Sliced Into Strips

1/2 tsp Salt

1/4 tsp Pepper

1/4 cup Dijon Mustard

1/4 cup Low Fat Mayonnaise

6 cups Cornflakes

Directions:

Heat oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise. The make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning. Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside. They will crispen even more as they cool.

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Lemon Veggies and Pasta

Ingredients:

16 oz. package Barilla Plus Pasta

1 small Onion (Chopped)

2 Tbsp Olive Oil

3/4 cup Low Sodium Chicken Broth

2 tsp Lemon Zest

2 Tbsp Fresh Lemon Juice

1 cup Fresh Snow Peas

1 cup Matchstick Carrots

2 Tbsp Fresh Basil (Chopped)

2 Tbsp Butter

1/2 tsp. Fresh Thyme (Chopped)

3/4 tsp Salt (optional)

1/4 Freshly Ground Pepper

Directions:

Prepare pasta according to package directions. Meanwhile, saute onion in hot oil in large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil, Cook 3 to 4 minutes or until liquid is reduced by half. Stir in hot cooked pasta, basil, butter and thyme. Cook stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper.

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Chicken Chili Cheese Cups

Ingredients:

2 Eggs
1/2 cup Heavy Whipping Cream
1/4 tsp Salt
1/8 tsp Pepper
1 cup Cooked Chicken (Finely Diced)
1-4oz can Diced Green Chilis
2 Tbsp Cilantro (Finely Chopped)
1/2 cup Monterey Jack Shredded Cheese
30 Mini Phyllo Shells

Directions:

Heat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place phyllo shells on a baking sheet lines with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg mixture can settle to the bottom. Then add another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes.

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