Posts Tagged ‘cheese bread’

  • 12 ounces Central Market Whole Wheat Gemelli Pasta
  • 6 to 8 ounces fresh Sugar Snap Peas
  • 1 bag fresh Baby Spinach Leaves
  • 1 jar Roasted Red and Yellow Peppers, drained and sliced
  • 1 cup crumbled Reduced Fat Feta Cheese
  • 1 bottle Cookwell & Company Honey Lime Vinaigrette
  • 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces







Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.














Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.







Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.







Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.







Serve with Artisan Baked Asiago Cheese Bread

  • 1 bag Fully Cooked Chicken Breast Chunks
  • 1 -16 ounce bag Fettuccine Pasta
  • 1 bottle H-E-B Basting Oil
  • Juice from one Lemon
  • 1/2 cup diced sun-dried Tomatoes
  • 2/3 cup coarsely chopped Kalamata Olives
  • 1 – 6 ounce package shredded Parmesan Cheese






Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.






Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.