This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!
