Thursday, July 22, 2010

Three Bertolli Recipes


I have a new source of recipes that look easy after working all day. The trick will be to see if John likes them because they are semi-prepared. So we'll see! The Bertolli site has lots of recipes I'll be looking at. There is also an e-mail recipe newsletter. Click on each photo to link to the recipe.


FARFALLE WITH HERB-MARINATED GRILLED CHICKEN

* Serves 5
* prep time: 20 minute(s)
* marinate time: 30 minute(s)
* cook time: 5 minute(s)

Ingredients:
1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained
Directions:

* Combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
* Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
* Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.

Cost per recipe*: $9.92.
Cost per serving*: $1.98.

*Based on average retail prices at national supermarkets.
Nutrition Information per serving
Calories 550, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 55mg, Sodium 680mg, Total Carbohydrates 83g, Sugars 15g, Dietary Fiber 6g, Protein 36g, Vitamin A 15%, Vitamin C 15%, Calcium 10%, Iron 25%




* Serves 4
* prep time: 20 minute(s)
* cook time: 10 minute(s)

Ingredients:
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, chopped
1 large carrot, thinly sliced
1-1/2 cups broccoli florets and/or 1-1/2-inch pieces fresh asparagus
1 medium red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1 jar Bertolli® Alfredo Sauce
1/2 cup water
8 ounces linguine or spaghetti, cooked and drained
Directions:

* Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and black pepper and cook 30 seconds. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.

Cost per recipe*: $5.92.
Cost per serving*: $1.48.

*Based on average retail prices at national supermarkets.



CHICKEN & ASPARAGUS PARMESAN IN VODKA SAUCE

* Serves 4
* prep time: 20 minute(s)
* cook time: 19 minute(s)

Ingredients:
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. salt
2 eggs, slightly beaten
2 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Vodka Sauce made with Fresh Cream
12 spears asparagus, partially cooked
4 slices mozzarella stuffed with prosciutto (about 4 oz.)
Directions:

* Preheat oven to 425°.
* Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
* Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
* Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then add chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella cheese. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.

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