Quick Fix Meal of Chicken Rollatini and Bowtie Pasta Salad with Toppings
For another quick and easy meal to add to your recipe files, try this inexpensive meal of Chicken Rollatini and a Bowtie Pasta Salad with Toppings. Quick, easy, inexpensive, and quite tasty. A great combination!
CHICKEN ROLLATINI
8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs
Preheat oven to 400 degrees.
Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.
NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.
BOWTIE PASTA SALAD WITH SALAD TOPPINGS
8-oz pkg bowtie pasta
1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion
3/4 cup Salad Toppins, divided
Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.
Enjoy!
CHICKEN ROLLATINI
8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs
Preheat oven to 400 degrees.
Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.
NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.
BOWTIE PASTA SALAD WITH SALAD TOPPINGS
8-oz pkg bowtie pasta
1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion
3/4 cup Salad Toppins, divided
Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.
Enjoy!
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