POTATO CHIP- CRUSTED CHICKEN FINGERS
RIGATONI WITH GARLICKY BROCCOLI
Crumbled chips create an unexpected yet delicious coating for chicken tenders that will have the whole family asking for more.
PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4
½ (9 oz) bag potato chips 2 large eggs 1¼ lbs raw chicken tenderloins
(about 8–10) Cooking spray 1 (19 oz) bag frozen sweet potato fries
STEP 1 Preheat oven to 425°F. Crush the potato chips into fine crumbs and place in a shallow dish. Line a large baking sheet with foil and place wire rack on top. STEP 2 In a large bowl, whisk the eggs. Season with salt and pepper. Add the chicken tenderloins and toss until well coated. Dredge each piece of chicken with potato chip crumbs, pressing to adhere, and place on wire rack. Spray chicken with cooking spray and bake 25 min., until chicken is cooked through. STEP 3 Prepare the sweet potato fries according to package directions. Serve chicken with fries.
Tip For an extra hit of flavor, garnish with snipped chives and lemon wedges or serve with blue cheese
dressing for dipping.
Per serving: 367 calories, 17g fat, 3g saturated fat, 173mg cholesterol, 349mg sodium, 16g carbohydrate, 1g fiber, 0g sugar, 35g protein
A few spoonfuls of ricotta cheese add creaminess to this pasta dish.
PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 6
1 (16 oz) box rigatoni 1 (12 oz) pkg broccoli florets 3 tbsp butter
1 tbsp minced garlic 1 cup part-skim ricotta
Broccoli florets
Fresh, precut florets make whipping up dinner even faster.
STEP 1 Cook the rigatoni according to package directions in salted water. Cut any larger broccoli florets into smaller pieces. STEP 2 Meanwhile, in a large skillet, melt the butter on medium-high. Add the garlic and cook 1 min., stirring constantly. Add broccoli and cook 2 min. Add ¼ cup water and cover. Cook 5–7 min., until broccoli is tender, stirring twice. Season with salt and pepper. STEP 3 Drain pasta, reserving ½ cup cooking liquid. Return pasta to pot and toss with broccoli mixture and ½ cup ricotta until well mixed. If pasta seems dry, add reserved pasta cooking liquid. STEP 4 Divide pasta among 6 bowls. Divide remaining ½ cup ricotta among bowls with a dollop on each. Season with pepper.
Per serving: 407 calories, 10g fat, 6g saturated fat, 28mg cholesterol, 73mg sodium, 62g carbohydrate, 3g fiber, 2g sugar, 16g protein
Don’t toss the last of chip or cracker crumbs. Save them in a resealable bag and
freeze them to use for crunchy breading.
106 MARCH 2018
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