Ingredients

• 1 lb boneless chicken cutlets
• 1 teaspoon seasoned salt
• ½ teaspoon Italian seasoning
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• ¼ cup dry white wine (or chicken stock)
• 12 oz tri-color rotini pasta
• 1 (24 oz) jar tomato-basil pasta sauce

Steps

1. Bring water to a boil for pasta. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with seasoned salt and Italian seasoning (wash hands). Place oil in pan; add chicken and cook 2–3 minutes on each side until lightly browned.
2. Cook pasta following package instructions.
3. Add garlic and wine to chicken; cook 3–5 minutes until chicken is 165°F.
4. Meanwhile, drain pasta and return to same pan. Stir in pasta sauce; cook on medium 3–4 minutes, stirring occasionally, until hot. Serve chicken over pasta.

Ingredients

• 1 pear (rinsed)
• 1 (8-ounce) can pineapple chunks in juice (drained)
• ½ cup pre-diced celery
• ½ cup light mayonnaise (or salad dressing)
• ⅓ cup + 2 tablespoons chopped walnuts
• 4 Bibb lettuce leaves (rinsed)

Steps

1. Quarter pear; remove and discard core. Chop pear into ½-inch pieces (about 1 cup); place in medium bowl.
2. Add pineapple and celery; stir in mayonnaise and ⅓ cup of the walnuts. Chill until ready to serve.
3. Arrange lettuce leaves on serving plates; mound fruit mixture on lettuce and sprinkle with remaining 2 tablespoons walnuts. Serve.