Garlic Lemon Pepper Chicken & pasta

8 chicken tenders 

Garlic lemon pepper (Coat well. Approximately 2 TBSP more or less depending on the size of the tenders)

1 TBSP. Basil flavored olive oil (Or any olive oil if not basil flavored. You can add chopped basil for same effect to finished dish if you desire )

¼ Med. Yellow Onion Chopped 

4 Cloves Garlic Chopped

1 Cup Chicken stock

1 Cup White wine

8 spears Asparagus chopped

6 cherry tomatoes halved

½ cup Freshly grated Parmesan cheese

½ box Penne pasta (or your favorite pasta)

Sprinkle chicken tenders on both sides with Garlic Capital Products® Garlic Lemon Pepper seasoning and set aside.  Add 1 tablespoon of basil infused olive oil to a medium size saucepan and add chopped onion and garlic. Sauté for 3-5 minutes on medium heat until onions and garlic are tender, move to outer edge of pan and add chicken tenders to center of pan. At medium to medium high heat lightly sear chicken on both sides for approximately 2-4 minutes then add 1 cup white wine, 1 cup chicken stock, cover and cook on medium low heat for 20 minutes or until broth is slightly thickened. Prepare pasta according to package instructions while chicken mixture is cooking. 

With this recipe we use about a half box of penne pasta but you can cook as much as you like and you can substitute with your favorite type of pasta. 

Once chicken is cooked remove from saucepan and reserve the broth to cook the asparagus. With a fork break the chicken into smaller bite sized pieces. Re-heat broth to medium boil and add chopped asparagus. Cook until slightly tender, about 5 minutes, remove from broth and add to chicken mixture. In a large bowl combine the remaining broth with the chicken, garlic, onions, asparagus and sliced cherry tomatoes. Top with grated Parmesan cheese and enjoy!

Can be served hot or cold 

Serves 4 people

   12 Eggs      

   1 Cup Mayonnaise      

   3 Tablespoons Garlic Cheese Sprinkle (Or to taste)      

Place eggs in a large pot and cover with water, boil for 10-12  minutes and remove from heat. Cool with water and ice then remove the  shells. Cut eggs in half lengthwise, remove the yokes, place in a large  bowl and set aside the egg whites for later. Combine the yokes with the  Mayonnaise and Garlic Cheese Sprinkle. You may use an  electric blender for a smoother filling or mash with fork or potato  masher for a more lumpy texture. Fill the whites of the eggs with the  mixture. Sprinkle with Paprika if desired.

*Best if refrigerated before serving*

For more great recipes and dinner ideas using the delicious garlic products from Garlic Capital Products® check our site regularly

2 pints Heavy Whipping Cream

2 Tablespoons Garlic Lemon Pepper

1/2 Cup Butter 

1/2 Cup Flour 

Parsley 

In a medium saucepan heat heavy cream stirring constantly and bring to a low boil. Add  Garlic Lemon Pepper and reduce to a simmer. In a  separate saucepan melt the butter and then slowly add the flour to  create a roux or paste like substance. Slowly add the cream to the roux  stirring constantly. Remove from heat when the sauce begins to thicken.  Garnish with fresh Parsley and serve over Pasta, Vegetables, Chicken or  Seafood.

For more great recipes and dinner ideas check our site regularly!

GARLIC CHEESE SPRINKLE, AWARD MIX, NO SALT AWARD, OLD WEST MESQUITE, SPICY GARLIC NO SALT MIX, BAYOU MIX OR SOUTH OF THE BORDER.

Mix 5 Teaspoons of your choice of one of the above seasonings 

with 16 oz. of Sour Cream or Greek Yogurt.  

Enjoy with Chips, Crackers or Vegetables. For more great recipes using garlic products and easy dinner ideas check our site regularly!