Close Window   :   Print Page

Show 19.06
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Chicken Primavera Risotto

2 boneless, skinless chicken breast
halves (about 6 ounces each), flattened to ½-inch thickness
Salt and ground black pepper
Pantry Basil Oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, cut into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2-2½ cups chicken broth
½ cup (2 ounces) grated fresh
Asiago cheese
¼ cup snipped fresh basil leaves
2 ounces mascarpone cheese or
cream cheese (optional)


1. Season chicken with salt and black pepper. Heat (12-in.) Skillet over medium-high
heat 5 minutes; lightly spray with oil. Arrange chicken and lemon halves, cut sides
down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning
chicken once. Remove from skillet; cool slightly. Slice chicken into ½-inch pieces
and set aside.

2. Lightly spray same skillet with oil. Cook onion and garlic over medium heat
4-6 minutes. Add rice and juice from caramelized lemon halves; cook and stir
3-4 minutes. Add carrot, zucchini, tomatoes and 2 cups of the broth to skillet;
bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens
slightly. Stir in chicken; cook until heated through.

3. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and
sauce thickens (adjust consistency with additional broth, if necessary). Stir in
mascarpone cheese, if desired.

Yield: 6 servings

Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg,
Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Light ©The Pampered Chef, Ltd., 2006 EE07-03/06

Strawberry Amaretto Pastries

Dainty and delectable, these petite pastries are embellished with quick
"candied" orange zest.
½ package (17.3 ounces) frozen puff pastry
sheets (1 sheet),thawed
½ cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
½ cup powdered sugar
¼ teaspoon almond extract
1½ cups thawed, frozen whipped topping
12 large strawberries, sliced

1 Preheat oven to 400ºF. Unfold pastry dough onto Large Round Stone. Coarsely grate
half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of
the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into
dough using Baker's Roller®.

2 Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into
four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown.  Remove from baking stone; cool completely.

3 Coarsely chop remaining nuts using Food Chopper and set aside. Zest entire orange
using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4 Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl
using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice
strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the
strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the
filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Yield: 12 pastries

Nutrients per serving (1 pastry): Calories 230, Total Fat 13 g,
Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g,
Protein 4 g, Sodium 75 mg, Fiber 3 g

Cook's Tip
. Sliced peaches or nectarines can be substituted for the strawberries, if desired.  Preparing Pastries. Using a sawing motion, carefully split the cooled pastry shells using
Utility Knife. Layer in the ingredients beginning with sliced strawberries, then filling,
almonds and additional strawberries. Garnish with orange zest. Being careful not to crush pastry, gently roll and press nuts and sugar into surface.  Cut the dough lengthwise into three strips and then cut strips crosswise into four squares for a total of 12 squares.

Yvonne Platisha
Community Cook