Herbed Chicken Pasta
- 1 pound uncooked linguine
- 2 teaspoons vegetable oil
- 1 1/2 cups fresh sliced mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 2 cups chopped tomatoes
- 1/4 cup grated Parmesan cheese
- Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
- Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; sauté 2 minutes. Add chicken, salt, basil, and pepper; sauté 5 minutes, or until chicken is done. Add chopped tomato, and sauté an additional 2 minutes.
- Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
- 1 1/2 cups leftover Foster Farms Turkey Tender (cooked & diced)
- 1/4 cup vegetable oil
- 12 corn tortillas
- 1 cup shredded Cheddar/Jack cheese
- 1/4 cup red onion (diced)
- 1 cup enchilada sauce
- Pre-Heat oven to 350 degrees F.
- Heat oil in a large sauté pan on medium heat. Once oil is hot cook corn tortillas in oil about 30 seconds per side.
- Mix together in a large bowl diced turkey, shredded cheese, red onion and cilantro.
- Fill tortillas with 1/4 cup of turkey mixture and roll into a log shape. Lay rolled tortillas, with the seam side down, flat in an oven safe pan and top with enchilada sauce.
- Bake in oven until sauce begins to bubble and the inside reaches 160 degrees F.
- 3 1/2 cups Foster Farms Boneless Skinless Breast Tenders, chopped and poached
- 2 cups small seashell pasta
- 1/2 cup diced celery
- 1 cup seedless green grapes, halved
- Salt to taste
- 1/4 teaspoon ground white pepper
- 1/3 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 2 tablespoons rice vinegar
- 1 tablespoon white sugar
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
- In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
- Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
- Grilling is an easy way to create meals that are full of flavor yet low in fat and sodium. Pair seasonal fruits and vegetables with a lean protein to create interesting flavors and
texture to your meals.
- When grocery shopping, choose nutrient-rich, fresh and natural ingredients over nutritionally empty, processed foods. Read nutrition labels to help you make smart food choices.
Some chicken may be plumped with unwanted saltwater - as much as an order of French fries!
- Wraps and kabobs are convenient for picnics and kids can have a lot of fun helping with these recipes.
- Cook some extra so you have enough for lunch the next day
- Use your hand as a guideline for portion sizes:
Based in the San Francisco Bay Area, Nancy Bennett offers a number of services, including one-on-one coaching, group seminars, and public speaking to empower people to reclaim their health at their own dinner table. Nancy is able to translate the confusing science of nutrition into meaningful information. She turns the challenge of changing poor eating habits into easy-to-digest, doable steps that make that transition not only more manageable, but easy and fun.Her simple message, 'You can do it!' has captured the hearts and minds of audiences of all kinds, enabling her to reach hundreds of people and help many change their eating behaviors and health for the better. Nancy believes it's not about what you can't eat, but what you can eat. That's why she's spent the last twenty years spreading the word about practical steps you can take towards eating well that can make a big difference in your overall health. Having successfully helped hundreds of people to lose weight and become physically active, Nancy has published her methods for helping individuals avoid the onset of diabetes in the San Francisco Medical Societies Journal: San Francisco Medicine, and her work has been featured on CNBC. A nutrition expert, Nancy knows her stuff. With a Bachelors degree in Nutrition & Dietetics from UC Berkeley and a Masters of Science in Nutrition & Biology from the University of Bridgeport, Connecticut, she is a Certified Diabetes Educator and a nationally recognized diabetes educator. Nancy has developed and delivered nutrition programs for physicians, nurses and dietitians throughout the country. Also a sought after nutrition spokesperson, Nancy has represented Foster Farms in the media for the past five years and has appeared on television programs throughout the west coast.