Tuscan Chicken with Whole-Grain Pasta & Salad (Serves 4)
COOK chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.
I will be serving this with whole-grain linguine or spaghetti noodles & salad.
This recipe courtesy of kraftfoods.com
2-3 cups loosely packed basil leaves, washed and dried well
2 TB toasted pine nuts (you can use walnuts, but pine nuts are best, in my opinion)
3 TB freshly grated Parmesan cheese
1/4 tsp minced garlic
1/2 tsp kosher salt
1/4 cup plus 1 TB extra-virgin olive oil (the good kind)
Freshly ground black pepper (about 1/8 tsp)
In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and salt. Puree well. While the motor is running, drizzle in the oil until combined. Season with pepper.
This can be used right away or you can store it in the fridge for 3-6 days (put plastic wrap on the surface of the pesto to keep it nice and green and be sure it is in an airtight container). You can also freeze it for about a month or so. Just place the date on your container or baggy of when it expires.
Harris Teeter Weekly Specials for this Meal (7/31/13-8/6/13): chicken, tomatoes, cheese View here…
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