1 tsp. real butter OR olive oil
2 cloves garlic – minced
12 med. raw shrimp – peeled, deveined
1/2 lb. boned, skinned chicken breasts – diced
2 1/2 Tbls. all-purpose flour
2 cups milk – low-fat okay
2 Tbls. dry sherry
1/4 cup grated Parmesan cheese – low-fat okay
1/4 tsp. cayenne pepper
4 plum tomatoes – seeded, chopped
1/2 cup frozen peas salt and pepper – to taste
2 cups cooked linguine
Melt the butter in a large non-stick skillet over medium-high heat.
Add the garlic and cook for 1 minute.
Add the shrimp and chicken. Pan-fry until the chicken is cooked through, about 3-4 minutes.
Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring.
Reduce heat to medium and continue to cook for about 5 minutes, until the mixture has thickened, stirring occasionally.
Add the cayenne and fold in the tomatoes and peas.
Cook until heated through.
Season to taste with salt and pepper.
Arrange the linguine on individual plates and spoon the sauce over the top.
Heat olive oil in a large high-sided skillet over medium-high heat. Pat chicken dry and season on both sides with salt and pepper. Once oil is hot, brown the chicken for 4 minutes on each side. Remove the chicken from the pan to a plate.
Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. Add tomatoes and chicken stock and bring to a simmer.
Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed.
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
2 In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
3 Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
4 Add spinach, and stir until wilted. Serve with reserved cheese and pepper.