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      Main Entree

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      Creamy Tuscan Chicken

      Creamy Tuscan Chicken

      Ingredients:

      • Full Package Bacon, Sliced
      • 2 Boneless Skinless Chicken Breast, Sliced
      • 1 Teaspoon Salt
      • 1 Teaspoon Pepper
      • 1 Teaspoon Garlic Powder
      • 1/4 Teaspoon Red Pepper Flakes
      • 2 Onions, Sliced
      • 4 Cloves Garlic, Minced
      • 5 oz Spinach
      • 3/4 Cup Fresh Basil
      • 3  1/2 Cups Milk
      • 1/2 Cup Heavy Cream
      • 1 Lb Fettuccine
      • 1/2 Cup Pesto
      • 1  8 oz Jar Sun-dried Tomatoes, Drained Roughly Chopped
      • 1 Cup Parmesan Cheese, PLUS more for Serving
      • Fresh Parsley, Chopped for Serving

      Instructions:

      1. Cook Pasta according to directions on package.
      2. Add a Large Pot over Medium High Heat. Place in Bacon and Cook until Crispy.
      3. Add Chicken and season with Salt, Pepper, Garlic Powder, and Red Pepper Flakes. Continue to cook until cooked through and no longer pink. Remove from the pot and set aside.
      4. Add Onions and Garlic to pot. Cook until they've become soft. When the Onions are caramelized, Add in Milk and Cream. Bring to a boil.
      5. Add in Spinach, Basil, and Sun Dried Tomatoes. Cook until wilted. Add in cooked pasta. Cook for a remaining 3 minutes.
      6. Bring the Chicken back into the pot, Stir in Pesto  and Parmesan Cheese. 
      7. Serve with Fresh Chopped Parsley and Parmesan on top.

      Lemon Garlic Swordfish

      Lemon Garlic Swordfish

      Ingredients:

      • 1 1/2 Lbs Swordfish 
      • Salt & Pepper, To Taste
      • 1 Tablespoon Extra Virgin Olive Oil
      • 2 Tablespoons Butter
      • 1/2 Cup Cooking White Wine
      • 1 Tablespoon Freshly Chopped Chives
      • 2 Tablespoons Garlic Cloves, Minced
      • 1 Lemon, Halved
      • 2 Tablespoons Capers, For Serving

      Instructions:

      1. Rinse Swordfish and pat dry with Paper Towels. Season each fillet well with Salt & Pepper on both sides.
      2. Add EVOO to a large skillet and heat on Medium High. Sear the fish for 6 Minutes per side, or until cooked.
      3. Add Butter to the pan. Once melted - add Wine, Chives and Garlic, bring Heat down to Medium Low. Reduce the sauce for 4 Minutes. 
      4. Add Juice from Lemon. Stir for a remaining 1 Minute.
      5. Check internal temperature of the fish before bringing to plates to serve.
      6. Add the Capers on top. Spoon Lemon Garlic Sauce over the Swordfish.
      7. Serve and Enjoy!