SPRING SKILLET CHICKEN POT PIE
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR + COOLING TIME – SERVINGS 6
1 lb thinly sliced boneless, skinless chicken breasts 4 tbsp olive oil, divided 1 medium leek 1 (10 oz) tub mirepoix ½ bunch asparagus, trimmed and sliced into ½-inch pieces 1 cup fresh or frozen peas, thawed
2 cloves garlic, minced ½ tsp dried thyme 3 tbsp all-purpose flour, plus more for dusting 2 cups low-sodium chicken stock ½ (17.65 oz) pkg frozen Taste of Inspirations® Puff Pastry Dough sheets, thawed 1 large egg
STEP 1 Preheat oven to 425°F. Cut the chicken into 1-inch pieces. Season the chicken with salt and pepper. In a 10-inch oven-proof skillet, heat 1 tbsp oil on medium-low. Add chicken and cook 5–6 min., until mostly cooked, then transfer chicken to a plate. Meanwhile, halve the leek. Slice the white and light green parts of leek and wash well. Discard the dark green parts. STEP 2 When chicken is done, heat remaining 3 tbsp oil in skillet. Add the mirepoix and leek. Cook 6–7 min., until softened, stirring often. Stir in the asparagus, peas, garlic, and thyme. Season with salt and pepper. Cook 1 min., stirring constantly. Stir in the flour to coat all the vegetables. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a boil and cook 2–3 min., until desired thickness is achieved. Remove from heat. Stir in cooked chicken. STEP 3 On a lightly floured work surface, roll the puff pastry out to an 11-inch square. Place puff pastry over chicken mixture, letting ends extend over sides of skillet. In a small bowl, beat together the egg and 1 tbsp water. Brush egg mixture over puff pastry. With a knife, cut slits into pastry to vent. STEP 4 Place skillet on a baking sheet. Bake 15–25 min., until pastry is golden. Allow to cool 10 min. before serving.
PER SERVING: 411 CALORIES, 24G FAT, 8G SATURATED FAT, 90MG CHOLESTEROL, 285MG SODIUM, 29G CARBOHYDRATE, 4G FIBER, 4G SUGAR, 24G PROTEIN
ANYTHING GOES PESTO PASTA WITH PEAS
PREP TIME 20 MIN. – COOK TIME 10 MIN. READY IN 30 MIN. – SERVINGS 4
FRENCH SPRING SALAD
PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 4
1 (12 oz) pkg fresh trimmed and washed green beans ½ (24 oz) bag Steam Easy Red Potatoes ½ lb radishes, quartered 1 (14 oz) can whole artichoke hearts, drained and rinsed 4 Nature’s Promise® Hard Cooked Eggs, halved
1 pint grape tomatoes 2 (5 oz) cans Nature’s Promise® Light Tuna in Water ¼ cup Mediterranean olive medley, drained
¹/³ cup Nature’s Promise® White Balsamic Vinaigrette 2 tbsp parsley (optional)
STEP 1 Microwave the green beans and potatoes according to package directions. Let the potatoes cool briefly to be able to handle, then cut in half or quarter depending on size. STEP 2 On a large serving platter, arrange green beans, potatoes, radishes, artichokes, eggs, and tomatoes. Add the tuna and scatter olives as desired. Drizzle the vinaigrette over the salad or serve on the side. Garnish with the parsley, if desired, and serve.
PER SERVING: 340 CALORIES, 13G FAT, 2G SATURATED FAT, 220MG CHOLESTEROL, 951MG SODIUM, 27G CARBOHYDRATE, 6G FIBER, 7G SUGAR, 29G PROTEIN
¾ lb Mantova® Bronze Cut Fusilli 1 cup frozen green peas, thawed ½ cup nuts, such as pine nuts, walnuts, pistachios, almonds, or pumpkin seeds 2 cloves garlic 1½ cups gently packed herbs, such as basil, parsley, cilantro, dill, and/ or mint, stems removed
¹/³ cup grated hard cheese, such
as Parmesan, pecorino, Asiago, or Manchego, plus more to garnish
¹/³ cup oil, such as olive oil, sunflower oil, avocado oil, or pumpkin seed oil
STEP 1 Bring a large pot of salted water to a boil on high. Add the pasta and cook 6–8 min., until almost completely cooked. Add the peas and cook 2 min., until pasta is cooked and peas are tender. Reserve 1 cup cooking liquid before draining in colander. Return pasta and peas to pot but keep off the heat. STEP 2 While pasta is cooking, to a food processor, add the nuts and garlic. Pulse 1–2 min., until finely chopped. Add the herbs and cheese. Season with salt and pepper. Blend 1–2 min., until a paste has formed. With the motor running, slowly stream in the oil until a smooth consistency is reached. If needed, add water, 1 tbsp at a time, until desired consistency is achieved. STEP 3 Add pesto to pot with pasta and peas. Add cooking liquid, ¼ cup at a time, as needed to achieve a creamy consistency. Serve immediately, with more grated cheese on top.
SWAPORTUNITY Go gluten-free by swapping rotini for zoodles or rice noodles.
PER SERVING: 445 CALORIES, 30G FAT, 5G SATURATED FAT, 6MG CHOLESTEROL, 281MG SODIUM, 35G CARBOHYDRATE, 5G FIBER, 2G SUGAR, 11G PROTEIN
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