Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

2 boneless chicken breast halves
Salt and pepper
6 jumbo pasta shells
1 medium mango, pitted, peeled and chopped
1/2 Dulcinea* Extra Sweet Tuscan Style Cantaloupe,peeled, seeded and diced
1/4 cup sour cream
1 tablespoon minced fresh chives
2 tablespoons lime juice
1 teaspoon Dijon mustard
1. Season chicken with salt and pepper to taste. Grill chicken. Let cool, then cut into small pieces. Set aside.
2. Cook pasta according to package directions. Rinse in cold water, drain and set aside.
3. Place mango, cantaloupe, chicken, sour cream, chives, lime juice and mustard in a bowl and stir to combine.
4. Stuff the pasta shells with this mixture.

Makes 6 servings.

Crab Parmesan Cracker Bread KIRKLAND SIGNATURE

Crab Parmesan Cracker Bread KIRKLAND SIGNATURE

1 10 3/4-ounce can Campbell’s condensed cream of mushroom soup
1 pound (about 3 cups) lump crabmeat, flaked
1/2 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
12-15 pieces Kirkland Signature Parmesan cracker bread, broken into appetizer pieces
1/2 cup grated Parmesan cheesePaprika
1. Preheat broiler.
2. In a medium bowl, stir together soup, crabmeat, celery, onions, lemon peel and lemon juice.
3. Spread about 2 tablespoons of crab mixture on each piece of cracker bread.
4. Arrange on 2 baking sheets. Sprinkle with Parmesan and paprika.
5. Broil 4 inches from the heat for 2-3 minutes, or until lightly browned.

Serve immediately.
Makes 12-15 servings

Italian Sausage with Roasted Tomatoes and Polenta PREMIO

Italian Sausage with Roasted Tomatoes and Polenta PREMIO

2 pounds Premio* sweet Italian sausages
2 tablespoons olive oil
18 ripe plum (Roma) tomatoes, split lengthwise
12 garlic cloves, crushed
1 cup chicken broth
4 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 18-ounce tube precooked polenta
1/2 cup grated Romano cheese
1. Preheat oven to 350°F.
2. Split sausages in half lengthwise, place in a lightly oiled roasting pan or casserole, and roast for 15-20 minutes. Remove sausages from the pan and reserve.
3. Raise oven temperature to 400°F.
4. Add tomatoes to the pan and roast until they start to soften, 10-15 minutes.
Stir in garlic.
5. Remove pan from the oven and place on a stovetop burner over medium heat. Add broth and vinegar. Simmer, scraping the bottom, until it starts to thicken. Add oregano, sausages and juices from the sausages.
6. Meanwhile, cut polenta into 1/2-inch slices and heat according to package
directions. Arrange polenta on an ovenproof platter. Sprinkle with half of the cheese.
7. Check seasoning of sausage mixture and then spoon over polenta. Top with remaining cheese and bake for 5-10 minutes, or until cheese has melted.

Makes 12-16 servings