Tuscan Chicken with Pan-Fried
Penne and Triple Tomato Sauce
Kirkland Signature/ Tyson
2 tablespoons minced
Grated zest and juice
of 1 lemon
½ cup hand-torn basil,
½ cup olive oil, divided
4 Kirkland Signature
frozen chicken breast
¼ cup minced onion
¼ cup sun-dried
2 cups cherry tomatoes
1½ cups white wine
2 cups canned crushed
¼ cup heavy cream
6 cups fully cooked penne
¾ cup thinly sliced
1 cup Brussels sprout leaves
In a large resealable bag, combine half the garlic,
lemon zest and juice, ¼ cup basil and ¼ cup oil with
chicken. Marinate in the refrigerator for 1-2 hours.
In a well-oiled saucepan over medium-low heat,
combine remaining garlic, onion and sun-dried
tomato; cook until fragrant. Add cherry tomatoes
and cook until blistered. Add wine and reduce by
half. Add crushed tomatoes and cream; simmer
In a large well-oiled nonstick skillet over medium
heat, cook chicken, covered, for 3 minutes. Turn
and cook until internal temperature is 165°F.
Remove from the pan.
Heat remaining oil in the skillet. Add penne and
mushrooms; cook, stirring, until penne is crispy
and mushrooms have browned. Fold in Brussels
sprouts, ¼ cup basil and warm tomato sauce.
Serve penne topped with sliced chicken.
Makes 4 servings.
Chicken Noodle Strudel
2 3-ounce packages Chicken
Preheat oven to 350°F. Grease a 10-inch pie plate.
Flavor Top Ramen
1 egg, beaten
1 teaspoon sesame oil
Cook noodles in 3 cups boiling water for 3 minutes.
Drain. Mix beaten egg into the noodles. Place half
of the noodles in the pie plate.
2 cups sliced cooked
1 cup chopped
red bell pepper
1 cup broccoli ;orets
1 8-ounce can crushed
pineapple in syrup
1 tablespoon sugar
1 tablespoon vinegar
Heat oil in a sauté pan over medium heat. Add
chicken and cook for 5 minutes. Add bell pepper
and broccoli; sauté for 3 additional minutes. Stir in
the noodle seasoning packet, pineapple and juice,
sugar, vinegar and cornstarch. Cook for 3-5 minutes,
Spread the chicken mixture evenly over the noodles
in the pie plate. Top with the remaining noodles.
2 teaspoons cornstarch
Broccoli and red pepper,
for garnish (optional)
Bake for 20 minutes. Garnish with broccoli and red
pepper. Makes 6-8 servings.