Angel Hair Pasta With Grilled Chicken and Wild Mushrooms

1 tablespoon olive oil
1 thinly sliced shallot
2 ounces sauteed wild mushrooms
Salt and pepper to taste
1 tablespoon whole butter
4 ounces chicken stock
3 ounces grilled chicken breast
1 diced plum tomato
7 ounces pre-cooked angel hair pasta
1 tablespoon mixed fresh herbs
1 cup watercress

In a medium pan heat olive oil. Add shallots to the pan and allow them to sweat. Add the sauteed wild mushrooms. Season with salt and pepper. Add butter, then chicken stock to the pan, they will come together as a pan sauce. Add chicken, diced tomato and pasta to the pan. Add fresh herbs and watercress. Cook just until watercress is slightly wilted. Re-season with salt and pepper. Serve.

Yield: 1 serving

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Cajun Style Pasta

12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8-12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all-purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and black pepper to taste

Prepare the linguine according to package directions. Drain and keep warm until ready to serve.

Melt the butter in the center of a large non-stick skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the shrimp and chicken. Pan-fry until the chicken is cooked through, 3-4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring.

Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally. Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper. Arrange the linguine on individual plates and spoon the sauce over the top.

Garnish with chopped fresh parsley.

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