Beef & Mushroom Pappardelle

Nov 2, 2021

Tender chunks of beef in a luscious mushroom sauce and served over a bed of buttery Pappardelle pasta.

Prep time: 10 mins ■ Cook Time: 1 hour ■ Makes: 4 servings

INGREDIENTS

• 9 oz. pappardelle pasta (or you can substitute with fettuccine or egg noodles)
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces
• 2 tablespoons butter, divided
• 2 tablespoons finely chopped shallots
• 1 (8-ounce) package baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire sauce
• 3 tablespoons all-purpose flour
• 1 ½ cups low-sodium beef broth
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 3 fresh thyme sprigs
• 1½ oz freshly grated Parmesan cheese

DIRECTIONS

• Cook pappardelle pasta according to package directions; drain and keep warm.
• Wipe mushrooms with a damp cloth and cut into slices.
• Heat a large skillet over medium-high heat and coat the pan with cooking spray. Add the beef and brown all over, stirring regularly. Remove beef from the skillet and cover to keep warm.
• In the same skillet, melt the butter over medium-high heat. Add the chopped shallots and mushroom slices, and sauté for 4 minutes. Add garlic and sauté for 30 seconds. Stir in the Worcestershire sauce. Add the flour and cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes. Return beef to pan; cook 30-45 minutes or until the sauce has thickened and the meat is tender. Discard thyme sprigs.
• Add the cooked, drained pasta, 1 Tbsp softened butter and half of the grated parmesan to the beef and mushroom mixture, stirring well until the pasta is coated in the sauce and the butter has melted.
• Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Sprinkle each serving with the remaining Parmesan cheese.

Lemon & Pesto Chicken Linguine

Nov 2, 2021

Tender slices of sauteed chicken breasts in a lemon and pesto sauce served over linguine is a light, but satisfying meal.

Prep Time: 15 mins ■ Cook Time: 20 mins ■ Makes: 6 servings

INGREDIENTS

• 1 pkg. (16-ounce) linguine
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic minced
• 5 chicken breasts, sliced
• 1 cup heavy cream
• 8 oz. basil pesto
• 1/4 cup squeezed lemon juice
• 1/2 cup Parmesan cheese, grated

DIRECTIONS

1. Add pasta to boiling water; cook according to package directions. When pasta is done, drain and keep warm.
2. Meanwhile, in a large saucepan, combine butter, oil, and garlic and cook over medium-high heat; about 1-2 minutes. Add chicken and season with salt and pepper.
3. Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Add the cream, combining well, and bring to a simmer; reduce heat to low.
4. Add pesto, lemon juice, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
5. Place the warm linguine in a dish and top with chicken mixture, and serve.