Chicken & Artichoke Pesto Pasta

I made this tonight and we really liked it.  I've combined a few recipes and some store ought shortcuts to make this really simple.

Ingredients:

1 chicken breast, sliced thinly 

1 small jar of marinated artichoke hearts (mine was 7.5 Oz) (I drained most if the liquid out)

2tsp. Minced garlic 

1 small jar of traditional pesto

1/4 cup shredded mozzarella cheese

3-4 tablespoons of sun dried tomatoes in oil

1/2 cup milk ( I used 2 %)

1-2 tablespoon of oil

Salt and pepper

2 tsp. Mrs. Dash original

1 tablespoon of dried minced onions

3/4 pound of angel hair pasta

1/2 cup of Texas pecans

Put pasta on to boil in well salted water.  Cook until just under al dente.

Put oil in a large medium high sauté pan.  Add chicken and salt and pepper the chicken.   Cook until about 3/4 done then add garlic and Mrs. Dash.  Continue to stir for about a minute then pour in the artichokes and sun dried tomatoes.  Continue stirring another 2 minutes.  Add the cooked pasta and stir.  Next, add half the pesto jar (or more if you want more) and stir until it is all covered and mixed well, stir in milk and cook another minute or two, stir in pecans.  Turn off the heat and then add in the cheese and stir.  Serve with a green salad and garlic bread. Serves 4 and could easily be doubled.

Mexican Steak Tostados

Mexican Steak Tostados

Ingredients
3 spray(s) cooking spray
12 corn tortilla(s)
1 pound of thinly sliced sirloin steak (or buy it thicker and cut it thinly when it is done) or flank steak
1 tsp minced garlic or garlic powder
1 tsp ground cumin
1/2 tsp salt and pepper to sprinkle on steak
1 can pinto beans, rinsed and drained
1/3 cup(s) salsa
1/2 cup(s) cilantro, fresh, chopped, divided
1/4 cup(s) shredded cheddar cheese or Mexican
1 medium plum tomato(es), diced
1 small avocado, diced
1 T fresh lime juice
1/2 head of shredded lettuce
1/2 onion, chopped
1 red bell pepper, diced


Instructions
Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes, turning over half way

While those are crisping up, coat a large skillet or cast iron skillet with cooking spray; heat over high heat. Place diced red pepper in skillet and cook until edges are turning brown. Remove from skillet and place in small bowl. Next place the chopped onion in the same skilled (may need to add a little oil) and cook until caramelized then remove from skillet. Sprinkle steak with cumin, salt, and pepper. Make sure the skillet is nice and hot, Then place the seasoned steak on the skillet to get a nice sear. Cook for 2-3 minutes, then turn to sear other side. Remove from heat and let rest for 5 minutes. Once rested, thinly slice steak into strips then cut them into inch long pieces.

Next, in a bowl, mash beans and salsa with a fork or potato masher until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro and salsa.

To assemble chalupas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup of thinly sliced steak and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)

Next, in a small bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.

Remove chalupas from the oven and serve with chopped lettuce, caramelized red peppers and onions, sour cream, and avocado mix.

We all loved these and agreed to add them into our regular food rotation!

Pictures show chalupa right out of the oven and then one topped with avocado and lettuce.