Everyday Favourites: Canadian Living's 30th Anniversary Cookbook 2005

Chicken with Creamy Pesto Sauce General Category : Main Course Food Group : Vegetables, Poultry-Chicken, Cheese/Other Dairy Preparation Method : Skillet Chicken breasts are a standby ingredient, but frankly, if it's flavour you like, they need help. Hence, here is a basil-mushroom sauce you can tart up with cream or keep lower in fat with evaporated milk. Ingredients 1 tbsp (15 mL) vegetable oil 4 boneless skinless chicken breasts 1 onion, chopped 2 cloves garlic, minced 3 cups (750 mL) sliced mushrooms (8 oz/250 g) 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 1/2 cup (125 mL) white wine or chicken stock 1 tbsp (15 mL) all-purpose flour 1 can (384 mL) evaporated 2% milk 2 tbsp (25 mL) basil pesto (or 1/3 cup/75 mL chopped fresh basil) Preparation In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate. Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes. Add wine; cook, stirring, for 2 minutes. Whisk flour into evaporated milk; add to pan and cook, stirring, until thickened, about 5 minutes. Stir in pesto. Return chicken to pan, turning to coat; simmer until no longer pink inside, about 10 minutes. Nutritional information Per serving: about 350 cal, 42 g pro, 11 g total fat (3 g sat. fat), 18 g carb, 1 g fibre, 93 mg chol, 570 mg sodium. % RDI: 31% calcium, 19% iron, 9% vit A, 20% vit C, 11% folate. Lasagna Toss General Category : Main Course Food Group : Meat-Beef, Vegetables, Pasta, Cheese/Other Dairy Preparation Method : Skillet Instead of taking the time to layer lasagna, capture the dish's classic flavours by tossing everything together in a pot. Parmesan and Romano cheeses are excellent substitutes if you can't find Asiago. Ingredients 12 oz (375 g) lean ground beef 1 onion, chopped 2 cloves garlic, minced 6 cups (1.5 L) quartered mushrooms (about 1 lb/500 g) 2 tsp (10 mL) dried Italian herb seasoning 1/4 tsp (1 mL) each salt and pepper 1 jar (750 mL) pasta sauce 1 sweet green pepper, chopped 12 oz (375 g) lasagna noodles 1 tbsp (15 mL) balsamic or wine vinegar 1/3 cup (75 mL) shredded Asiago cheese Preparation In nonstick skillet, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 7 minutes. With slotted spoon, transfer meat to bowl. Drain any fat from pan. Add onion, garlic, mushrooms, herb seasoning, salt and pepper to pan; fry over medium heat, stirring occasionally, until mushrooms are browned and liquid is evaporated, about 10 minutes. Return meat to pan. Add pasta sauce and green pepper; simmer until pepper is tender, about 10 minutes. Meanwhile, break each noodle into quarters. In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce and vinegar. Add reserved pasta water to further moisten if desired; toss to coat. Serve sprinkled with cheese. Nutritional information Per serving: about 716 cal, 34 g pro, 18 g total fat (6 g sat. fat), 106 g carb, 10 g fibre, 50 mg chol, 1,473 mg sodium. % RDI: 15% calcium, 46% iron, 27% vit A, 78% vit C, 80% folate.Canadian Living Staff is the author of 'Everyday Favourites: Canadian Living's 30th Anniversary Cookbook 2005', published 2005 under ISBN 9780973835502 and ISBN 0973835508.