Italian Nachos

Italian Nachos

1 Cups Half and Half
1 Cup Heavy Cream
2 tablespoons unsalted butter
2 Cloves garlic, minced
1/2 Cup Parmesan
Salt and Pepper
2 Tablespoons flour

Nachos
Wonton wrappers cut in triangles
Cooked, and shredded chicken
Sauteed Peppers*
Mozzarella Cheese
Olives
Parsley, chopped
Parmesan Cheese
Oil for frying (peanut or canola)

In a sauce pot, over medium heat, add the unsalted butter and begin to melt. Stir in the garlic until the butter is completely melted. Quickly add the flour and continuously stir until it is clumped together and golden. Whisk in the heavy cream and half and half. Bring to a boil and then turn down to a simmer for 8-10 minutes or until thickening. Add the cheese and seasoning. Stir thoroughly.

*If you need to saute your peppers, just add them to a hot pan with a little oil over medium high heat. Cook, stirring occasionally, until tender.

Wonton Prep
Heat the oil in a large skillet, oil about 1/3 of the way up, over medium high heat. Add the wontons one at a time and allow to cook until barely golden, flip and cook again. Drain on a paper towel.


To Assemble
Line a baking sheet with parchment paper and then the wontons. Sprinkle with alfredo sauce, chicken, peppers, and mozzarella cheese. Place under the broiler in your oven until the cheese is completely melted, 5-8 minutes. Remove from the oven and sprinkle with olives, parmesan cheese and parsley. Enjoy!

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4 Ingredient Italian Chicken

Ingredients

1 stick butter (may substitute margarine for lighter option)
3-4 chicken breasts
1 package Italian Seasonings Salad Dressing Mix
Juice from 2 lemons

1. Melt 1 stick of butter in pan.
2. Layer on chicken breasts (or chicken tenders if you prefer!)
3. Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
4. Add juice of 2 lemons.
5. Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

This recipe can be done in crock pot! For chicken breast:  Cook on Hi: 4-5 hours, on Low:  6-8 hours.  When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.

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Layered Italian Casserole

INGREDIENTS

• 1 14.5 oz. Contadina^® Diced Tomatoes with Italian Herbs
• 6 oz. Contadina^® Tomato Paste with Roasted Garlic
• 2 Tbsp. Contadina^® Italian Style Bread Crumbs
• 6 oz. rotini pasta dried
• 12 oz. sweet Italian sausage casings removed or ground beef
• 1 14.5 oz. green beans cut and drained
• 1/2 tsp. rosemary dried and crushed
• 15 oz. ricotta cheese
• 1 cup mozzarella cheese shredded
• 1 egg beaten
• 1 Tbsp. butter melted

INSTRUCTIONS

1. Cook pasta according to package directions; drain.
2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.

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