Skip to content
Sautéed Green Beans with Bacon
- 1 3/4 pounds fresh green beans — trimmed
- 1/4 cup water
- 8 bacon slices — chopped
- 5 green onions — (white bottoms and light green parts of tops only chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place beans and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave at HIGH 4 to 7 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.
- Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.
- Sauté green onions in skillet in hot reserved drippings over medium-high heat 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon.
- Kitchen Express: Substitute 2 (12-ounce) packages ready-to-eat trimmed fresh green beans for the fresh green beans, omitting water. Pierce bags with a fork and microwave at HIGH 4 to 5 minutes or until crisp-tender. Proceed with recipe as directed.
Sautéed Chicken with Penne Pasta
- 1 lb uncooked penne pasta
- 1 Tbs olive oil
- 1 lb skinless (boneless chicken breast, cut into (1/2-inch) pieces)
- 1/4 cup minced shallots
- 1 package presliced mushrooms ((8-ounce))
- 1 garlic clove (minced)
- 1 cup dry white wine
- 3 Tbs chopped ripe olives
- 2 Tbs chopped pitted green olives
- 1 can diced tomatoes with balsamic vinegar ((14.5-ounce) basil, and olive oil (such as Hunt's))
- 1 can fat-free ((14-ounce) less-sodium chicken broth)
- 1/4 cup grated fresh Parmigiano-Reggiano cheese ((1 ounce))
- 1/8 tsp freshly ground black pepper
- Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.
Sherried Mushroom Chicken Scaloppine
- Basic chicken scaloppine
- 2 tsp olive oil
- 6 oz common mushrooms (rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces)
- 2 Tbs minced shallots
- 1/2 tsp dried thyme
- 1/2 cup dry sherry
- 1/4 cup fat-skimmed chicken broth
- 2 Tbs whipping cream
- 1 Tbs chopped parsley
- Salt and pepper
- 1. Keep basic chicken scaloppine warm in a 200° oven.
- 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don’t wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
- 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.
Sesame Green Beans
- 2 pounds green beans — stemmed
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon fresh grated ginger
- 2 tablespoons sesame seeds
- 1/4 teaspoon kosher salt
- Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.
- In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.
