Chicken with Mushrooms and Green Beans

Taking Cindy's advice I looked up the sales at my local VONS and based my meal plans off of what I saw. This recipe is based on that decision, and it was so good! Squeezing the oranges over the finished chicken gave it a savory sweetness that would have been sorely missed otherwise.

CKS note: I left the chicken in for 1 hour, 15 minutes to get it up to 165 degrees with the meat thermometer. I left out the red pepper flakes just because the only ones I had were spicy.

* 1 3 1/2- to 4-pound chicken, cut into pieces
* 3/4 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes
* 1 1/4 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 3 tablespoons olive oil
* 2 cloves garlic, finely chopped, plus 12 whole cloves, unpeeled
* 1 small navel orange, halved
* 3/4 pound green beans, trimmed
* 1 10-ounce package button mushrooms, caps quartered

Directions

* Heat oven to 400° F.

* Rinse the chicken and pat dry with paper towels. Place in a roasting pan.

* In a small bowl, combine the thyme, red pepper, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

* Brush the chicken with 1 1/2 tablespoons of the oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 35 to 40 minutes.


* Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining oil and season with the remaining salt and pepper. Roast until the mushrooms are cooked through and the beans are lightly browned, stirring once, about 15 minutes.


* Divide the chicken and garlic among individual plates and squeeze the roasted orange halves over the top. Serve with the green beans and mushrooms.

Jack Quesadillas with Cranberry Salsa

OK, these were surprisingly delicious. I wasn't so sure about the salsa with the cumin in it when I taste tested it by itself. But it is the flavor combination of the quesadilla and salsa together that truly is award winning. We cannot wait to make this again! We substitute leftover chicken for turkey.

Jack Quesadillas with Cranberry Salsa


This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.


Salsa:
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced

Quesadillas:
Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream

To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

CALORIES 356 (25% from fat); FAT 9.7g (sat 4.2g,mono 3.5g,poly 1.2g); IRON 2.7mg; CHOLESTEROL 42mg; CALCIUM 218mg; CARBOHYDRATE 47.8g; SODIUM 372mg; PROTEIN 19.4g; FIBER 3g

Cooking Light, NOVEMBER 2004

Grilled Herb-Coated Chicken Breasts

Another excellent grilling recipe. The lemon buttermilk herb marinade tasted as good as it sounds. Also, I was able to put together the marinade a day ahead of time so all we had to do when I got home from work was throw it on the grill. I love those nights! We will definitely make this again.

Grilled Herb-Coated Chicken Breasts


Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.


3/4 cup Herbed Lemon-Buttermilk Dressing
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 teaspoon canola oil
1 teaspoon honey
Cooking spray

Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Yield: 4 servings (serving size: 1 chicken breast half)

CALORIES 222 (15% from fat); FAT 3.8g (sat 0.7g,mono 1.4g,poly 1.2g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 4.6g; SODIUM 540mg; PROTEIN 40g; FIBER 0.3g

Cooking Light, AUGUST 2005

Herbed Lemon-Buttermilk Dressing


This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.

This recipe goes with Grilled Herb-Coated Chicken Breasts

3/4 cup fat-free buttermilk
1/3 cup low-fat mayonnaise
1 tablespoon grated lemon rind
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 garlic clove, minced

Combine all ingredients, stirring with a whisk until dressing is well blended.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Yield: 1 1/4 cups (serving size: 1 tablespoon)

CALORIES 12 (23% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.2g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 1.9g; SODIUM 89mg; PROTEIN 0.4g; FIBER 0.1g

Cooking Light, AUGUST 2005

Weeknight Grill Special

Here's a simple, healthy, and balanced grilling menu that's good for any night of the week. The chicken marinade was not out of this world but the flavors were simple and worked together.

Herbed-Grilled Tomatoes


Prep: 12 minutes; Cook: 10 minutes.


1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese (optional)
1/2 teaspoon chopped fresh parsley, for garnish

1. In a wide, shallow bowl, combine the olive oil and next 5 ingredients (through pepper).

2. Add tomatoes, and turn to coat them on all sides.

3. Prepare grill.

4. Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side over medium-high heat or until tomatoes begin to blister, soften, and brown. (They can burn easily, so keep an eye on them.)

5. Remove the tomatoes from grill, and top with Parmesan cheese, if desired, and parsley. Serve immediately.

Yield: Makes 4 servings (serving size: 2 tomato halves)

CALORIES 60 ; FAT 4g (sat 1g,mono 3g,poly 1g); CHOLESTEROL 0.0mg; CALCIUM 18mg; CARBOHYDRATE 7g; SODIUM 79mg; PROTEIN 1g; FIBER 2g; IRON 0.0mg

Health, JUNE 2007

Skewers of Rosemary Chicken and Zucchini


If using wooden skewers, soak them in lemon juice for 30 minutes before grilling. This moistens the skewers so they don't char during grilling, and it infuses the food with more flavor from the inside out.


2 tablespoons grated lemon rind
1 1/2 tablespoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil, divided
2 teaspoons minced garlic, divided
1 1/2 pounds skinless, boneless chicken breast, cut into 3/4-inch pieces
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 pounds zucchini, cut into 3/4-inch pieces
Cooking spray

Place rind, rosemary, 1 tablespoon oil, and 1 teaspoon garlic in a large zip-top plastic bag. Add chicken; seal bag and refrigerate 1 hour.

Prepare grill.

Combine 1 tablespoon oil, 1 teaspoon garlic, juice, salt, and pepper, stirring with a whisk.

Thread chicken and zucchini alternately onto each of 12 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and grill 12 minutes or until chicken is done, turning once. Drizzle with juice mixture.

Yield: 6 servings (serving size: 2 skewers)

CALORIES 183 (30% from fat); FAT 6.1g (sat 1g,mono 3.7g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 66mg; CALCIUM 38mg; CARBOHYDRATE 4.1g; SODIUM 370mg; PROTEIN 27.4g; FIBER 1.4g

Cooking Light, JUNE 2002

Parmesan Chicken Paillards with Cherry Tomato Sauce

I'm not into breaded chicken, but chicken crusted in Parmesan? That I can get behind! This was a very simple and tasty weeknight meal and kept surprisingly well as reheated leftovers. The only real substitution we made was using red wine vinegar in place of the sherry vinegar since the only sherry vinegar we could find in the entire valley was $14 a bottle. Ridonculous! Still tasted great to me. Serve with a simple side salad.

Parmesan Chicken Paillards with Cherry Tomato Sauce


Paillards are boneless, skinless chicken breasts pounded flat and sautéed. A crust of Parmesan adds flavor. The sauce combines savory marinara sauce (which Aaron loves) with the freshness of cherry tomatoes. Serve with green beans and orzo with parsley.


4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon sherry vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.

Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.

Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $20. -Karen MacNeil

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)

CALORIES 264 (20% from fat); FAT 5.9g (sat 1.8g,mono 2.6g,poly 0.9g); IRON 1.6mg; CHOLESTEROL 102mg; CALCIUM 95mg; CARBOHYDRATE 7.4g; SODIUM 504mg; PROTEIN 42.6g; FIBER 1.3g

Cooking Light, MARCH 2007

Home Cooked Goodness

Tonight's dinner was inspired by a pantry clean out. I decided to go through the fridge and cupboards and see what kind of recipe I could throw together that would use up as many items as possible from my overstocked shelves. This recipe was inspired by the Gnocchi, Chicken Stock, Frozen Chicken, and Leftover Celery in my fridge. Gnocchi is a finicky thing. It's difficult to find a recipe for store bought prepackaged Gnocchi that keeps the potato dumplings from getting too dry without using a sauce with a catastrophic calorie count. The solution is soup. While this is definitely no Cooking Light Recipe, it's a good compromise and a little lighter than the normal doughy biscuits that go with the classic version of Chicken and Dumplings. In Rachel Ray's version of this ultimate comfort food, she substitutes gnocchi for the traditional dumplings, and adds a little homeade pesto to the broth for a unique flavor. I think this would be good without the pesto too if you are in a hurry, however, the general consensus was that it definitely added something special and took the recipe up that one extra notch.

Italian Chicken and Dumplings

Prep Time: 20 min

Cook Time: 20 min

Level: Easy

Serves: 4 to 6 servings

If you love Chicken Fricassee, Chicken and Biscuits and Chicken and Dumplings here's a flavorful, Italian take on the classic. Here, basil pesto - a kid favorite, is stirred into the light gravy. For the dumplings, fresh potato gnocchi tossed in lemon butter. WOW!

5 tablespoons extra-virgin olive oil, divided
2 pounds chicken tenderloins, diced into bite-sized pieces
Salt and freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup shredded carrots, store bought
4 ribs celery from the heart, very thinly sliced
1 to 2 fresh bay leaves
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
A couple handfuls grated Parmigiano-Reggiano
1 lemon , zested
2 (10 to 12-ounce) packages, fresh gnocchi

Place a large pot of water on to boil for gnocchi.

Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.

Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.

Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.

Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.

Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Cooking Light Night #15

With our Biggest Loser contest starting next week at work, you can expect to see a lot more cooking light recipes here in the next several weeks. Here is a dinner we tried recently. The salad was really tasty and refreshing, and even with the delicious dessert afterwards, the total meal is still less than 500 calories.

Stir-Fried Chicken Salad


The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Yield: 4 servings

CALORIES 214 (30% from fat); FAT 7.2g (sat 1.3g,mono 3g,poly 2.2g); IRON 2mg; CHOLESTEROL 66mg; CALCIUM 60mg; CARBOHYDRATE 8g; SODIUM 594mg; PROTEIN 29.1g; FIBER 2g

Cooking Light, MAY 2006

Strawberries Romanoff


Marinating fruit in liquid is also called macerating. Orange-flavored liqueur complements fresh berries in this classic dessert. Macerate for only the length of time specified so the strawberries retain their texture.

4 cups sliced strawberries (about 1 1/2 pounds)
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs (optional)

1. Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.

2. Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately.

Yield: 4 servings (serving size: about 3/4 cup strawberry mixture and 3 tablespoons whipped cream mixture)

CALORIES 207 (29% from fat); FAT 6.7g (sat 3.9g,mono 1.9g,poly 0.5g); IRON 0.7mg; CHOLESTEROL 22mg; CALCIUM 41mg; CARBOHYDRATE 31.2g; SODIUM 10mg; PROTEIN 1.6g; FIBER 3.4g

Cooking Light, JULY 2008

Cooking Light Night #11

Don made this delicious and refreshing recipe tonight. The feta dressing was remarkably tasty. Definitely a Greek inspired dish, I liked this much better than a traditional Greek Salad. This would be the perfect meal for a hot summer night. For the plain yogurt, we used nonfat Greek yogurt from Trader Joes. Also, this would go really well with some fresh Toasted Pita Bread on the side. We will definitely make this again. Serve with a cool glass of Chardonnay.

Chicken Souvlaki Salad


The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken.

2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Yield: 4 servings (serving size: 2 cups)

CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); IRON 2mg; CHOLESTEROL 79mg; CALCIUM 161mg; CARBOHYDRATE 15.3g; SODIUM 679mg; PROTEIN 31.8g; FIBER 2.9g

Cooking Light, JUNE 2002

Cooking Light Night #10

I've been watching a lot of the show Biggest Loser lately. It is a really interesting and motivating show. I never thought I would learn as much as I have about living a healthy lifestyle. I've learned so many new exercises, tips, etc. But the one thing I am continually reminded of is how important it is to eat healthy and balanced foods to give your body the nutrients it needs to endure your workouts, build muscle, and maintain a healthy heart. Last night I came home from work, ran three and a half miles on the treadmill, did a 20 minute strength training workout on Exercise TV, and then made this tasty and hearty meal. I used smoked chicken Andouille sausage from Trader Joes and grilled chopped chicken breast instead of turkey. It was a fun and easy recipe with good flavoring and a nice kick of heat from the spicy sausage. I served with steamed broccoli, carrots, and cauliflower. And I'm really looking forward to the leftovers for lunch today!

Turkey Jambalaya

Andouille sausage adds a kick to the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.

1 tablespoon olive oil

1 1/2 cups chopped onion1 teaspoon bottled minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 1/2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1 cup uncooked long-grain rice2 cups fat-free, less-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

2 cups shredded cooked turkey

6 ounces andouille sausage, chopped

2 tablespoons sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Yield: 8 servings (serving size: 1 cup) CALORIES 249 (27% from fat); FAT 7.6g (sat 2.4g,mono 3.4g,poly 1.3g); IRON 2.7mg; CHOLESTEROL 42mg; CALCIUM 37mg; CARBOHYDRATE 27.4g; SODIUM 523mg; PROTEIN 17.3g; FIBER 2.7g

Cooking Light, NOVEMBER 2001

Birthday Dinner

Last month I was parousing through the cable channels when I came across The Food Network and saw that Rachael Ray was on. I checked out the episodes and saw one that interested me. It was called "You and Me, Babe". It sounded like an excellent date night dinner, and that's exactly what she prepared.

Matt's birthday is today (Happy birthday, honey!) and since we planned to get together with friends tonight, I thought a good gift would be to make him dinner by cooking something that is out of the ordinary for me - lots of ingredients, lots of things on the stove, etc. - but it was less complicated that I thought. It did take more than half an hour - probably forty five minutes - but my hubby was completely satisfied. I paired it with a Kelsey Wine that really brought out all the flavors of the dish.

And the dessert. Words cannot describe how much we loved it! We each had two pieces, and I think I'll be bringing it to game night one of these weeks.

I have to say that I was really nervous about making this dinner. However, it turned out so well that all the nerves went away when I saw Matt's face as he tasted the chicken. And that was my ultimate goal. :)

CKS note: I was very fortunate to run into my friend Jenny at Trader Joe's. She is a chef and teaches cooking classes, so I asked her opinion on the recipe. She reccomended using cremini mushrooms instead of portobellos and shitakes, so that's what I did, and it not only saved my sanity (having to not clean out the shitakes) but made it easier on my budget!

On the dessert I only used strawberries as blackberries are out of season.

Chicken Marvalasala and Pappardelle with Rosemary Gravy
(Recipe courtesy Rachael Ray)

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 2 servings

Ingredients:

3/4 pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
Salt
4 large, thin pieces boneless skinless chicken breast cutlets
Ground black pepper
4 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
2 portobello mushroom caps, sliced
12 shiitakes, stemmed and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
1 1/2 cups chicken stock, eyeball it
2 tablespoons minced rosemary leaves, a couple of sprigs
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons capers, drained
1/2 cup Marsala wine
Grated pecorino Romano cheese
A couple handfuls arugula or baby spinach leaves, thinly sliced

Directions:
Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.

While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.

While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.

To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.


Devilish Angel Cake with Wine Soaked Berries
(Recipe courtesy Rachael Ray)
Prep Time: 5 min
Inactive Prep Time: 20 min
Level: Easy
Serves: 4 servings (you can have seconds, on a date night)

Ingredients:
1/3 cup dry Italian red wine
3 tablespoons sugar
A few grinds black pepper
1/2 pint strawberries, sliced
1/2 pint blackberries
1 store bought angel food cake
Whipped cream, canister
Finely chopped fresh mint leaves or orange zest, for garnish

Directions:
Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.

Cooking Light Night #6

This one was delicious! A nice easy weeknight low carb meal with lots of flavor. Don declared, "I love Hoisin Sauce." Jeremy asked for the recipe so that he can make it again and again. There's nothing else to say. Try it.

Chicken Lettuce Wraps with Sweet and Spicy Sauce


You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own wraps since this is one less step for the cook.


3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.

Yield: 4 servings (serving size: 3 wraps)

CALORIES 197 (34% from fat); FAT 7.4g (sat 1.4g,mono 2.9g,poly 2.1g); IRON 1.9mg; CHOLESTEROL 37mg; CALCIUM 40mg; CARBOHYDRATE 18.2g; SODIUM 825mg; PROTEIN 16.5g; FIBER 3.4g

Cooking Light, JUNE 2006