Grilled Chicken over Penne Pasta in a Tomato Cream Sauce

1 lb boneless skinless chicken breasts

Montreal Steak Seasoning

1/2 pound Penne pasta

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup chicken broth

1 (8 ounce) can tomato sauce

1 cup heavy whipping cream

salt and pepper (to taste)

1 tablespoon parsley flakes

1 tablespoon dried basil

Grilled Chicken:

-Season both sides of the chicken with the Montreal Steak Seasoning.

-Grill chicken breasts until they are fully cooked with no pink middle (you can also cook the chicken breast in a skillet if you don't want to grill).

-Set chicken aside to cool and to allow the juices to redistribute.

-Later slice the chicken into strips.

Pasta:

- Cook pasta according to directions on box.

-While the pasta is cooking begin the sauce (just don't forget about the pasta).

Tomato Cream Sauce:

-In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.

-Add the minced garlic and cook, stirring occasionally, until the garlic is tender. DO NOT burn the garlic. This should take about 3 mins.

-Add in the chicken broth and turn the heat up to medium-high. Stirring occasionally you want to let the chicken broth reduce by half. Otherwise the sauce will be too runny.

-Pour in the tomato sauce and the heavy cream and stir until well blended.

-Add salt and pepper to taste (about 1/2 tsp to 1 tsp).

-Add your parsley and basil and stir.

Finale:

-Pour the sauce over your noodles and stir everything together.

-Serve the noodles and sauce mixture on a plate and top with your sliced grilled chicken.

-ENJOY!

Sweet BBQ Chicken Kabobs

1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups pineapple chunks

1 red pepper, cut into 1 1/2 inch chunks

1 green pepper, cut into 1 1/2 inch chunks

1/2 cup barbecue sauce

3 tablespoons frozen orange juice concentrate, thawed

-Preheat grill to medium-high heat. Using 8 long wooden skewers (2 side-by-side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.

-Mix barbecue sauce and juice concentrate; brush some of the sauce mixture onto the kabobs.

-Grill 8-10 mins. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

NOTE: Soak wooden skewers ini water 30 mins. before using. Wrap ends with foil before grilling to help prevent them from burning. Makes 4 servings, 1 Kabob each.

Parmesan and Parsley Corn on the Cob

4 Corn on the Cobs

1/2 stick butter, softened

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh parsley

-Preheat grill to medium-high heat. Husk Corn; remove silk. Rinse corn and wrap each ear in foil.

-Grill corn 15-20 mins. or until tender, turning occasionally.

-Remove corn from grill; unwrap.

-Mix butter, grated parmesan, and parsley together. Spread over corn.