Yoram Yasur: Chicken florentine
Chicken florentine pasta
2 tablespoons olive oil
2 cloves garlic, finely chopped 4 skinless,
Boneless chicken breast halves – Cut into strips 2 cups fresh spinach
Leaves 1 package dry alfredo sauce mix 2 tablespoons pesto 1 package dry penne pasta 1 tablespoon grated romano cheese directions: heat oil in a large skillet over medium high heat.
Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side.
When chicken is close to being cooked through (no longer pink inside),
Add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare alfredo sauce according to package directions.
When finished, stir in 2 tablespoons pesto; set aside.
Cook pasta for 8 to 10 minutes or until al dente.
Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce.
Mix well, top with cheese and serve.
1/2 cup all-purpose flour
1/2 teaspoon creole seasoning,
1 package boneless, skinless chicken breast tenders ,
1 tablespoon olive oil,
1 can diced tomatoes with green chile peppers,
1/4 cup diced sweet pickles,
2 tablespoons red wine vinegar,
2 tablespoons drained capers,
2 garlic cloves.
Mix flour and creole seasoning together in a shallow bowl.
Dredge chicken through the flour mixture, shaking of excess.
Heat oil in a skillet over medium-heat.
Cook chicken in the hot oil until browned, about 2 minutes per side.
Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Yoram Yasur – Chicken wrap with sweet potato salad leaves tomatoes.
Use leftover chicken in these light wraps with fresh salad and mashed sweet potato!
100g cooked sweet potatoes
2 multigrain wraps;
200g cooked chicken,
Shredded small handful salad leaves; Small handful baby plum or cherry tomatoes, halved.
1. Mash last sweet potato until smooth, then divide the mixture thinly and evenly between the wraps.
2. Divide the chicken, salad leaves and tomatoes between each wrap.
3. Fold the wrap and roll up, making sure that you contain the filling.
Eat straight away or wrap in baking parchment and string for later.
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