Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.



SELF
August 2011
by Kerri Conan

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Creamy Pesto Baked Ziti

what you need

1pkg. (16 oz.) ziti pasta
1Tbsp. olive oil
3/4lb. Italian turkey sausage (about 3 links), casings removed
1 onion, chopped
3cloves garlic, chopped
1can (28 oz.) crushed tomatoes, undrained
1/3cup pesto
1tub (10 oz.) PHILADELPHIA Original Cooking Creme
1bag (5 oz.) baby spinach leaves
1pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2cup KRAFT Grated Parmesan Cheesemake it
HEAT oven to 375ºF.

BRING large pot of water to boil over high heat. Add ziti and cook until al dente.

MEANWHILE, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.

DRAIN pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.

BAKE until completely heated through and golden on top, about 20 min.

kraft kitchens tipsSERVING SUGGESTIONServe with a cold glass of prepared CRYSTAL LIGHT Peach Tea.MAKE AHEADPrepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.SUBSTITUTEPrepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

Penne with Asparagus and Cherry Tomatoes

Recipe courtesy of Giada De Laurentiis, 2008

Prep Time:5 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

More Salad

More Salads. how about a traditional Cesar Salad. Green crisp, tangy. creamy. Why don't we dive in.

¼ cup mayonnaise

1 tablespoon anchovy paste
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1½ Worcestershire sauce
1 chopped garlic clove
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon Tabasco sauce
7 tablespoons grated Parmesan cheese
1 head romaine lettuce
8 canned anchovies
Croutons

Directions:

1. To make the dressing: in a small bowl, whisk mayonnaise, anchovy paste, lemon juice, oil, Worcestershire sauce, garlic, mustard, salt, pepper and Tabasco until smooth. Stir in 3 tablespoons of the cheese.

2. Toss lettuce with dressing until evenly coated. Divide on plates; top with remaining cheese and 2 anchovies per plate (optional). Sprinkle each salad with a few croutons.