http://www.villabertolli.com/home.aspx

ROASTED RATATOUILLE WITH CHICKEN & PASTA

• Serves 6
• |
• prep time: 20 minute(s)
• |
• cook time: 45 minutes

Ingredients:

3 medium zucchini and/or yellow squash, cut into bite-size pieces 2 medium red and/or yellow bell peppers,cut into bite-size pieces 1 large onion, cut into bite-size pieces 5 tsp. Bertolli® Classico™ Olive Oil, divided 1/2 tsp. dried thyme leaves, crushed 3 cloves garlic, peeled 1-1/2 lbs. boneless, skinless chicken breast halves, cut into bite-size pieces 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce 12 oz. whole wheat bow tie pasta, cooked and drained

Directions:

• Preheat oven to 425°. Line 2 jelly-roll pans with aluminum foil. Evenly arrange vegetables on pans, then drizzle each pan with 2 teaspoons Olive Oil and sprinkle with thyme; toss to coat. Roast 20 minutes. Stir in garlic and rotate pans. Roast an additional 20 minutes.
• Meanwhile, heat remaining 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is almost done. Reduce heat to medium. Stir in Sauce and cook 3 minutes. Stir in roasted vegetables. Add 1/4 cup water to pans and stir, scrapping up brown bits from bottom of pans. Stir into skillet. Cook, stirring occasionally, 2 minutes or until heated through and chicken is thoroughly cooked. Serve over hot pasta.

Nutrition Information per serving
Calories 480, Calories From Fat 80, Saturated Fat 1g, Trans Fat 0g, Total Fat 9g, Cholesterol 65mg, Sodium 520mg, Total Carbohydrates 62g, Sugars 16g, Dietary Fiber 8g, Protein 37g, Vitamin A 45%, Vitamin C 130%, Calcium 10%, Iron 25%

--------------------------------------------------------------------------------------------------------

SWEET & SAVORY SAUTEED CHICKEN

• Serves 6
• |
• prep time: 20 minute(s)
• |
• cook time: 25 minute(s)

Ingredients:

2 Tbsp. Bertolli® Classico™ Olive Oil 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 jar Bertolli® Tomato & Basil Sauce 1/4 cup orange juice 2 Tbsp. firmly packed brown sugar 1 box (16 oz.) bow-tie pasta, cooked and drained

Directions:

• Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Stir in Sauce and orange juice blended with sugar. Bring to a boil. Reduce heat to low and simmer covered 15 minutes or until chicken is thoroughly cooked. Serve over hot pasta.

------------------------------------------------------------------------------------------------------

SMOKEY SHRIMP CABERNET

• Serves 8
• |
• prep time: 10 minute(s)
• |
• cook time: 10 minute(s)

------------------------------------------------------------------------------------------------------

Ingredients:

1/4 lb. thick cut bacon, chopped 1 medium onion, thinly sliced 1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed 1/4 tsp. crushed red pepper flakes 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce 1 cup chicken broth 1 loaf French bread, thinly sliced and toasted Shaved Parmesan cheese

Directions:

• Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
• Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.

Variation: For a main dish, serve over hot cooked pasta.

TIP: Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices.

Nutrition Information per serving
Calories 340, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 140mg, Sodium 960mg, Total Carbohydrates 26g, Sugars 10g, Dietary Fiber 2g, Protein 26g, Vitamin A 15%, Vitamin C 10%, Calcium 10%, Iron 25%

-------------------------------------------------------------------------------------------------------------

CIOPPINO ALLA ARRABBIATA

• Serves 6
• |
• prep time: 25 minute(s)
• |
• cook time: 20 minute(s)

--------------------------------------------------------------------------------------------------------

Ingredients:

2 Tbsp. Bertolli® Classico™ Olive Oil 4 cloves garlic, finely chopped 1/2 cup dry white wine OR chicken broth 1 jar Bertolli® Arrabbiata Sauce 3 Tbsp. chopped fresh parsley 2 Tbsp. chopped fresh basil leaves (optional) Finely grated peel of 1 lemon 18 littleneck clams, well scrubbed 1-1/2 lbs. mussels, well scrubbed 1 lb. uncooked fresh or frozen large shrimp, peeled and deveined

Directions:

• Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Stir in wine and cook 1 minute. Stir in Sauce, parsley, basil and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in clams, mussels and shrimp. Simmer covered, stirring once, 10 minutes or until clams and mussels open and shrimp turn pink. (Discard unopened shells.)
• Serve in shallow bowls and, if desired, with crusty Italian bread.

( btw in other cioppino recipes like a stew or boil: you could add any kind of seafood...it kind of reminds me of gumbo =D anywhose...I got these recipes from bertolli's website...I might post some more recipes I like  some other day....Salut =D