Ingredients

1 lemon (rinsed)
4 cloves fresh garlic
5–6 sprigs fresh parsley (rinse and remove tough stems)
3 tablespoons pre-diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds chicken breast fillets
2 teaspoons extra-virgin olive oil

Steps

1. Prepare sauce by adding the following to food processor bowl: 2 strips lemon peel (remove with vegetable peeler) and juice of lemon (2 tablespoons), garlic (use garlic press to crush into mixture; use knife to remove garlic from bottom of press), parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
2. Season both sides of chicken with salt and pepper. Wash hands. Preheat large sauté pan on medium-high 2–3 minutes.
3. Place oil in pan; swirl to coat. Add chicken, using tongs, and cook 2-3 minutes on each side.
4. Pulse sauce one more time, then pour over chicken. Cover, reduce to medium-low, and simmer 6-8 minutes, turning occasionally, until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness. Serve sauce over chicken.

CALORIES (per 1/4 recipe) 250kcal; FAT 4g; CHOL 99mg; SODIUM 118mg; CARB 6g; FIBER <1g; PROTEIN 40g; VIT A 5%; VIT C 15%; CALC 5%; IRON 14%

Ingredients
8 ounces mostaccioli rigate pasta
1/4 cup roasted red peppers
2 teaspoons extra virgin olive oil
2 cloves fresh garlic
1/3 cup crumbled feta cheese

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Dice peppers finely; measure and set aside.
3. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.
4. Drain pasta. Return saucepan to stove, reduce to low, and add olive oil. Crush garlic, using garlic press, into saucepan. Stir in peppers and simmer 1 minute to blend flavors. Stir in cheese and serve.

CALORIES (per 1/4 recipe) 266kcal; FAT 5g; CHOL 7mg; SODIUM 137mg; CARB 44g; FIBER 1g; PROTEIN 9g; VIT A 11%; VIT C 18%; CALC 2%; IRON 12%