Wholesome Humpday, April 13, 2022
Description:
Start with an appetizer of roasted red pepper white bean dip served with fresh corn chips. Moving on to the main we have the Italian classic, chicken piccata served in a buttery fresh lemon & caper sauce. Served with sides of farfalle pasta & an Italian salad in a white balsamic vinaigrette.
Contents:
- 1 container dip
- 1 bag fresh corn chips
- 1 pan chicken
- 1 container sauce
- 1 bag farfalle pasta
- 1 container butter
- 1 container salad
- 1 container dressing
Directions:
- Preheat oven to 375, add uncovered pan of chicken and bake for 20-35 minutes, or until 165 degrees.
- Heat sauce over medium heat on the stovetop in a sauce pan stirring often until 165 degrees.
- For pasta, heat compound butter in a sauté pan over medium low heat until melted. Add pasta and gently stir until heated through. You may need to add a couple tablespoons of water. Alternatively it can be heated in the microwave with the compound butter and a tablespoon or two of water in a covered microwave safe dish for a couple minutes or until 165 degrees.
- Toss as much dressing with the salad as desired.
Plating:
- Chips and dip can be served as an appetizer or alongside the meal.
- Divide pasta amongst dinner plates, top with chicken and then sauce.
- Serve salad on separate small plates or in bowls.
