10 Minute Creamy Purse Pasta and Pecan Crusted Chicken Salad…
Here’s another fun fun fun Trader Joe’s find that was really good. I was browsing through their refrigerated fresh pasta section and came across this pasta they call Perline. They look like cute little purses, I couldn’t resist. Stuffed with Prosciutto and cheeses, this girl was in heaven. Now, I know I sound like a broken record, but if you don’t have a Trader Joe’s around check your grocery stores fresh pasta section for something similar. They are really tasty. To make the sauce a bit creamy, I added a little buttermilk and let me tell you I am so excited to try using it in more sauces and soups. It’s much lower in fat than the heavy cream I ususally use, very exciting! Hope you all enjoy this quick and easy dinner!! Check out the pecan chicken salad below before you go, it’s really good too.
10 Minute Creamy Perline Pasta
1 lb Perline Pasta or other pasta of choice
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
26 oz favorite pasta sauce
½ Cup low-fat buttermilk
Salt and pepper to taste
½ Cup fresh grated parmesan cheese for garnish
1. Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated parmesan cheese. Enjoy!
Pecan Crusted Chicken Salad with Honey
1 ½ Cups Japanese Panko Bread Crumbs
½ Cup fresh grated Parmesan Cheese
½ Cup ground pecans
1 Cup flour
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons water
4 large boneless skinless chicken breasts
1 Cup mayonnaise
Heaping ¼ Cup whole grain mustard
Heaping ¼ Cup honey
Salt and pepper to taste
Mixed greens of choice
Crumbled Feta cheese
1. Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 minutes or until chicken is cooked through. Let cool for 10 minutes then cut into thin strips.
2. To prepare dressing, mix the mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.
3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.
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