Viewing entries tagged
dinner

Pesto Chicken Pasta

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Pesto Chicken Pasta

Makes 6 servings 

Ingredients: 

8oz. uncooked farfalle (bowtie) pasta
2 cups cut-up fresh or frozen Michigan Asparagus
1 cup halved cherry tomatoes 
1/3 cup chopped red onion
1 (2.25oz.) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce 
3 tablespoons freshly shredded or grated romano cheese 

Steps: 

  1. Cook pasta according to package directions; rinse and drain. 
  2. Steam or microwave Michigan Asparagus until crisp-tender. 
  3. Drain and combine in a large bowl with cooked pasta. 
  4. Stir in chicken, tomatoes, onion, and olives. 
  5. Gently toss with pesto sauce. 
  6. Serve warm, garnished with cheese. 

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Chicken and Vegetable Stir-Fry

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Chicken and Vegetable Stir-Fry

Makes 4 to 6 servings 

Sauce Ingredients: 

1/2 cup chicken broth
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons granulated sugar
11/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 to 1/4 teaspoon ground red pepper 

Chicken and Vegetables Ingredients: 

2 tablespoons vegetable oil 
11/4 lbs. boneless skinless chicken breast, cut into thin strips 
1 large clove garlic, crushed
11/2 cups cut-up fresh or frozen Michigan Asparagus 
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms 
1/2 cup sliced water chestnuts
Hot cooked rice (optional) 

Steps: 

  1. Combine all sauce ingredients in a small bowl and set aside 
  2. Heat oil in a large wok or skillet. 
  3. Cook and stir chicken and garlic over medium heat for 8 to 10 minutes or until chicken is no longer pink. 
  4. Remove chicken and garlic from pan and keep warm. 
  5. Add Michigan Asparagus, carrots, green onions, mushrooms, and water chestnuts to pan. 
  6. Cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. 
  7. Return chicken and garlic to pan. 
  8. Add sauce. 
  9. Cook and stir over medium heat until sauce reaches a boil and has thickened. 
  10. Serve chicken and vegetable mixture over hot cooked rice, if desired. 

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Roasted Potatoes and Asparagus

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Roasted Potatoes and Asparagus

Makes 6 servings 

Ingredients: 

1/2 cup Italian dressing
1/3 cup Dijon mustard
2 lbs. small, red potatoes (unpeeled, quartered)
2 cups cut-up fresh or frozen Michigan Asparagus 
2 cups grape or cherry tomatoes, cut in half 
1/3 cup sliced green onion 

Steps: 

  1. Combine Italian dressing and mustard until blended. 
  2. Toss 1/4 cup dressing mixture with potatoes in a medium bowl. 
  3. Spray 15x10x1-inch baking pan with nonstick spray. 
  4. Arrange potatoes on pan. 
  5. Bake at 350 degrees for 20-25 minutes. 
  6. Remove from oven and add Michigan Asparagus to the pan. 
  7. Continue baking for another 10-15 minutes or until potatoes are tender and asparagus is lightly browned. 
  8. Put potatoes and asparagus into a large bowl, stir in tomatoes, onion, and remaining dressing. 
  9. Serve warm or at room temperature. 

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