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Sun-dried Tomato Asiago Pasta with Baby Green Balsamic Salad
by Jes Mostek
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Baby Green Balsamic Salad
by Jes Mostek
serves: 6
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  Balsamic dressing over greens, bleu cheese, strawberries and almonds.
  1/2 c.   Balsamic Dressing
  1 (4 oz.) bag   mixed baby greens
  1 (4 oz.) pkg.   bleu cheese, crumbled
  1 c.   strawberries, sliced
  1/2 c.   slivered almonds
  1 T.   sugar
  1/4 tsp.   allspice (or cinnamon)
  Candy the almonds. Put the slivered almonds in a heavy-bottomed, dry skillet over medium heat. Sprinkle the sugar and allspice over the almonds. Stir every few seconds until the almonds are toasted and the sugar melts. When all of the sugar is melted, remove from heat and stir again to assure even coating. Transfer nuts to a small plate to cool.

Toss the baby greens with bleu cheese crumbles and the balsamic dressing.

Top with sliced strawberries and cooled candied almonds.
  • Low Calorie
  • Low Carb
  • Low Fat
  • Salads
  • Vegetarian/Vegan
  • Wheat Gluten Free
Sun-dried Tomato Asiago Pasta
by Nikki Vespoli
serves: 8
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  This is such a great recipe for the whole family. Total prep/cook time is about an hour. Super tasty and something the whole family will enjoy! To save time, I bought the pre-cooked real bacon bits. When I barbecued the chicken I seasoned it lightly with garlic salt. I suggest doing all the prep work prior to diving in! Such an awesome recipe!
  4 c.   heavy cream
  1 cube   chicken bullion
  1 tbsp   cornstarch, mixed with equal parts water
  2 tbsp   asiago cheese
  1 c.   sun dried tomatoes, chopped
  1   (16 oz.) package bow tie pasta
  3/4 c   bacon, cooked and chopped
  1/4 c.   butter
  1 c   red onion, chopped
  3   cloves garlic, chopped
  1 c.   green onion, chopped
  1 lb   grilled skinless, boneless chicken breast, cubed
  2 tbsp   fresh parsley, chopped
  1. Grill your chicken on the barbecue and cut into bite sized cubes.
2. In a large saucepan over medium heat, cook 3 cups cream until just bubbling. Watch carefully to ensure that it doesn’t boil over.
3. Stir in bouillon and Asiago cheese. Stir with whisk until dissolved. Add corn starch mixture and simmer until sauce is thickened stirring constantly. Add sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions (or until al dente); drain.
5. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 c. cream. Cook, stirring until cream is heated through. Add Asiago cream sauce and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley for garnish.

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