Sunday, August 28, 2011

Creamy Tomato- Basil Pasta with Chicken

3 cups penne pasta, uncooked
1/4 cup sun dried tomato vinaigrette dressing, divided
4 small boneless skinless chicken breasts (1 lb)
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp black pepper
4 oz Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup shredded Parmesan Cheese
8 basil leaves, cut into strips

1. Cook pasta as directed on package. Meanwhile heat 2 Tbsp dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 min on each side if until done. Remove chicken from skillet cover to keep warm. Wipe out skillet with paper towel.
2. Add remaining dressing, broth and seasonings to skillet; cook 3-4 min or until heated through. Add Neufchatel; cook and stir 2-3 min or until melted. Stir in tomatoes; cook 3 min.
3. Drain pasta. Add ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

I got this recipe from Kraft. The changes I made were I cubed the chicken, used dried basil (and added it when I added the chicken broth) and I used cherry tomatoes cut in half.

Tilapia Veracruz

1/2 cup sun dried tomato vinaigrette dressing
2 Tbsp lime juice
4 tilapia fillets (1 lb)
2 large tomatoes, chopped
3/4 cup shredded cheddar jack cheese
1 Tbsp chopped cilantro

1. Heat oven to 400.
2.Mix dressing and juice. Place fish in 13x9 dish; drizzle with 1/2 dressing mixture. Toss tomatoes with remaining dressing mixture.
3. Bake fish 20 minutes top with tomato mixture and cheese. Bake 5 min or until cheese is melted and fish flakes easily with fork.
4. Sprinkle with cilantro.

If using frozen fish no need to thaw before using as directed!
I got this recipe from Kraft

Greek Bulgar Salad with Shrimp

3 Tbsp lemon juice
3Tbsp olive oil
1 tsp prepared mustard
1 tsp fresh oregano, chopped
1/8 tsp salt
1/8 tsp black pepper
1 cup bulgar wheat
1/2 pound plum tomatoes, chopped
1/2 cucumber, peeled and chopped
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1 pound cooked, peeled shrimp
1/2 head iceberg lettuce, shredded ( I also added some romaine and green leaf lettuce)
black olives
2 oz feta cheese, crumbled (which I didn't have so I used shredded Parmesan)
Other add in options:
sliced radishes
cauliflower or broccoli florets
hearts of palm
hard-boiled egg
artichoke hearts
sunflower seeds
asparagus tips
roasted eggplant
sun-dried tomatoes

1. In a small bow, whisk together lemon juice, olive oil, mustard, oregano, salt and pepper. Set aside.
2. Place bulgar in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes cucumber, parsley, mint and 2 Tbsp of lemon dressing. Cover and refrigerate 1 hour.
3.Toss the shrimp with 1 Tbsp of dressing and set aside
4. In a large bowl toss together lettuce, onion, olive and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgar shrimp and feta.

I got this recipe from Family Circle. Perfect Summer recipe since you don't have to use much heat!