Hunts® Lemon Tomato Chicken Pasta

Ingredients

• 8 ounces dry cavatappi or rotini pasta, uncooked
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 3 cloves garlic, finely chopped
• 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 2 tablespoons fresh lemon juice
• 1/2 cup soft cream cheese spread
• 1 (.75 ounce) package fresh basil, coarsely chopped
• 1/4 teaspoon shredded lemon peel
• Cracked black pepper (optional)

Directions

1. Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
2. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
3. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

Edamame Salad

Ingredients:

Boiled Edamame 1 1/2 Cups
Onion 1/2 Small
Tomato 1
Orange Bell Pepper 1/4 of Small One
Black pepper Powder few Pinchess
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Boil the shelled soy beans in enough salted water for around 10 minutes or until they are soft.
Strain the boiled soy beans and refresh in cold water and keep aside.
Wash and finely chop the cilantro.
Peel and finely chop the onion.
Wash, deseed and finely chop the tomato.
Wash, remove stem, discard seeds and finely chop the bell pepper.

In a mixing bowl, mix together boiled and shelled edamame, chopped onion, tomato, bell pepper and cilantro.
Stir in pepper powder, salt and lemon juice.
Serve edamame salad immediately.
Notes: Make sure edamame is boiled well before removing from heat.

Suggestions: Adjust spice with black pepper. For extra spice, add finely chopped green chile.

Fruity Curry Chicken Salad

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutritional Information

Amount Per Serving Calories: 156 | Total Fat: 6.6g | Cholesterol: 37mg

Acapulco Jicama Salad

Ingredients

• ¹/4 cup cilantro, minced
• 2 tablespoons lime juice
• 2 tablespoons white wine vinegar
• 2 tablespoons oil
• ¹/2 teaspoon kosher salt
• ¹/4 teaspoon pepper
• 3 oranges, peeled and sliced into 1/4 inch circles
• 1 avocado, peeled pitted and sliced into 1 inch cubes
• 1 small jicama, peeled and sliced into 1/2 inch cubes
• 18 red-leaf lettuce leaves, washed dried and torn into pieces

Instructions

1. Whisk together cilantro, lime juice, vinegar, oil, salt, and pepper.
   
2. Marinate orange slices, avocado, and jicama in lime-cilantro vinaigrette for 30 minutes.
   
3. Arrange lettuce on chilled salad plates. Remove orange, avocado, and jicama from marinade and place on lettuce.