New Recipes!!

Here are 2 recipes I've made lately that are delicious!

The Pampered Chef ® Satay Chicken Pasta Salad Recipe

8 oz uncooked bow tie pasta 1 cup lite Asian vinaigrette salad dressing 2 tbsp Asian Seasoning Mix 2 tbsp peanut butter 2 medium carrots, peeled 1 medium red bell pepper 1/2 cup dry-roasted peanuts 1 cup lightly packed fresh basil 3 cups diced cooked chicken (about 1 lb) Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.

Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix. For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.

Shopping List

8 oz uncooked bow tie pasta 1 cup lite Asian vinaigrette salad dressing 2 tbsp Asian Seasoning Mix 2 tbsp peanut butter 2 medium carrots 1 medium red bell pepper 1/2 cup dry-roasted peanuts 1 pkg (3/4 oz) fresh basil (1 cup lightly packed) 3 cups diced cooked chicken (about 1 lb) Additional chopped peanuts (optional) Cook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, 2 garlic cloves and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

© The Pampered Chef, Ltd.,

Chicken Broccoli Pizza

This recipe was born out of an attempt to save money and use the food that we have. It ended up being so very tasty!

Ingredients:
Pampered Chef Pizza Crust
Olive Oil
Fresh Parmesan
Mozzarella Cheese
Oregano
Onion Powder
Broccoli
Chicken (2 breasts)
Adobo
Sweet & Smokey Barbeque Rub (PC)

Preheat oven to 425. Mix up crust according to directions on box and roll into Large Bar Pan (PC). Brush with Olive Oil and sprinkle with mixture of grated Parmesan, oregano, and onion powder. Put in oven for 10 minutes.

While that is cooking, sprinkle Adobo on Chicken and cook fully; dice and put into large bowl. Chop broccoli by hand or with Chopper into small pieces and add to bowl. Add 2 Tbsp of Barbeque Rub to bowl and mix.

Once crust is taken out of the oven, sprinkle with Parmesan an Mozzerella. Layer with chicken mixture and top with remaining cheeses. Bake for additional 10-15 minutes (until golden brown).

Enjoy!