Chicken and Anellini Salad

Ingredients: 

3 Large Organic Boneless Chicken breasts 

4 Cups of Organic Fresh Leaf Spinach

1 1/2 Cups Organic Zima Grape Tomatoes

1 1/2 Cups Organic Grape Tomatoes 

2 Cups Anellini Gluten Free Pasta ( cooked per package directions)

1/2 Cup Fresh Basil Leaves chiffoned 

3 Lemons juiced, zest of 1 of the lemons for the finished salad 

2 Cups of Olive oil plus 1/8 Cup for dressing salad 

1 Can of Organic Canellini Beans, drained and rinsed 

1 Tablespoon Tahini 

1 Garlic clove, minced 

1/2 T Onion Powder 

1/8 Tsp Kosher Salt plus some to taste on finished salad 

1/8 Tsp Ground Pepper plus some to taste on finished salad 

Directions:

In a medium sized bowl whisk together 2 Cups of Olive oil, minced garlic, onion powder, tahini, 1/8 Tsp Salt, 1/8 Tsp Pepper & 1/2 Tablespoon Lemon Juice to create a marinade. Place Chicken breasts into the bowl, cover with marinade mixture and cover with plastic wrap. Marinate in the refridegerator for an hour. 

While the chicken marinates start assembling the rest of the salad. 

In a large bowl combine the spinach, tomatoes, canellini beans, basil, remaining Olive oil, Lemon juice, cooked pasta, salt and pepper. Cover and set aside. 

Remove the chicken from the marinade and slice it into even sized strips. In a nonstick skillet cook the chicken on med/low heat until browned on both sides and it reaches an internal temperature of 165 degrees. 

Place cooked chicken on top of the salad and sprinkle with the lemon zest. Toss and serve while warm. 

Serves 6 dinner portions

Optional Mix in's: Cubes of Avacado, Artichoke Hearts, Goat Cheese for those of you that can have it, thinly sliced red onion. 

Penne in a Walnut & Sage Cream Sauce with Roasted Butternut Squash

This pasta dish is a crowd pleaser. I always find myself back in the kitchen for seconds and my husband and five year old daughter are big fans too. This is a great dish to serve along side a salad for dinner or by itself for a hearty lunch. I hope you enjoy it as much as we do in our home. 

Serves 6

Ingredients: 

1 lb. of Brown Rice Penne Pasta 

1 1/4 Cup reserved pasta water 

2 Cups of shelled Walnuts

1/4 Cup + 3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Fresh Sage chopped 

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Kosher Salt 

4 Cups diced Butternut Squash 

S&P to taste 

Directions: 

Preheat your oven to 425. Place Diced Butternut Squash on a cookie sheet and drizzle with the 3 Tablespoons of Olive Oil. Sprinkle with a little salt and pepper. Toss the squash on the sheet so all sides are coated. 

Bake for approximately 20 mins, turning once, until the squash is fork tender and slightly browned. Remove from oven. 

Cook your pasta according to the directions provided by the manufacturer. I always check my pasta at the least amount of suggested cooking time and find that it is perfectly Aldente. Strain your pasta making sure to reserve 1 1/4 Cups for later. 

Run your pasta under cold water to stop the cooking process and help maintain a good texture. This really helps when cooking GF pastas. 

In a food processor combine the walnuts, 1 Teaspoon of Sage, salt and pepper. Run until smooth scraping down the sides as needed. With the top on, run the processor on low and slowly add the reserved pasta water. Once it is combined ( about 1 min) scrape down the sides once more. Next replace the top and run again on low and VERY slowly drizzle in 1/4 C of Olive Oil. Run for another minute. 

Place the pasta, 3/4 of the sauce and 3/4 of the butternut squash back into your pasta pot and gently stir until coated. 

Garnish each dish with additional Squash, Sauce and Chopped Sage. Serve Warm. 

**Extra add in's:

If you are not concerned about the recipe being Vegan you could add some diced and sautéed Pancetta and sprinkle with a little Parmesan cheese. **

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