Easy Chicken Manicotti

1 28-oz. jar spaghetti sauce

14 uncooked manicotti shells

1 tsp minced garlic

1/4 cup water

1-1/2 pounds chicken breast tenders

2 C. shredded mozzarella cheese

Preheat oven to 350 degrees. In a 13x9" glass baking pan, pour 1/3 of the spaghetti sauce. Sprinkle chicken tenders with garlic. Place chicken tenders into each manicotti noodle, using more than one to fill each shell if needed. Place in baking dish. Pour water into remaining spaghetti sauce in jar, close jar, and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to cover pasta completely. Cover with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 80-90 minutes until pasta is tender. Serves 6 as a first course or 4 as a main course. For even better results, make your own sauce, and shred high quality cheese (let it dry a few hours in the refrigerator first).

Raspberry Shrimp Salad

1 cup fresh raspberries

1/4 tsp. dry mustard (or 3/4 tsp. prepared)

1/3 cup olive oil 

1 cup fresh pea pods

scant 1/4 cup white wine vinegar 1 1/2 lb. jumbo shrimp
sugar to taste, 1 to 2 tsp. 6 cups torn red tip leaf lettuce
1 tsp. finely shredded orange peel 1 cup fresh raspberries

In a blender or food processor, process the first six ingredients until smooth. Chill vinaigrette. Remove tips and strings from pea pods. In a small saucepan, cook covered in a small amount of boiling water for 3 minutes or until crisp-tender. Drain, run cold water over, drain again. Chill.

Peel and devein the shrimp. Butterfly by making a deeper slit along the back, but do not cut all the way through. Lay shrimp flat so the sides open. Loosely thread shrimp on metal skewers with two punctures per shrimp, leaving 1/4h between pieces. If using a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat. Place skewers on the grill rack over the drip pan. Cover and grill 8-9 minutes or until shrimp turn opaque. If using a gas grill, set to medium and grill uncovered 6-7 minutes or until shrimp turn opaque, turning once.

Arrange lettuce and pea pods on 4 dinner plates. Divide grilled shrimp among the plates. Top with raspberries. Serve with vinaigrette and crusty bread. Serves 4

Chicken and Pasta Salad with Basil Mayo and Pignoli

1 lb. medium shells like radiatore

1 cup sliced celery

2 cups reduced fat mayonnaise or 1 cup each mayo and low-fat yogurt

1 cup diced red or yellow pepper or mixed

3 Tbl. red wine vinegar 1 cup thinly sliced carrot
1/2 cup or more chopped fresh basil 1 cup small cherry tomatoes
1 Tbl. grated onion, sautéed 1/3 cup sliced, trimmed scallions
salt and freshly ground pepper 1/4 cup chopped Italian parsley
3 cups cooked, cubed chicken 1/4 cup toasted pignoli (pine nuts)

This looks like a lot of ingredients, but it goes quickly. Cook the pasta in salted water until al dente. Rinse with cool water and drain. Meanwhile, in a food processor, purée mayo, yogurt (if using), vinegar, basil, anchovies, garlic, salt (Be careful; the anchovies can be quite salty.), and pepper. In a large bowl, combine this sauce with pasta, chicken, celery, pepper, carrot, tomatoes, scallions, and parsley. Toss to blend and refrigerate. Add pignoli just before serving. Serves 4

 

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