Jalapeno Pepper Fettuccine with Salsa and Chicken

This is a great dish for Cinco de Mayo or anytime during the warmer months! Easy, quick, delicious, and a real crowd-pleaser.

12 oz. package Jalapeño Fettuccine
4 chicken breasts, poached and cubed
1 1/4 cup salsa (we like Salsas Don Sebastian)
1/2 cup olive oil
juice of one lemon
1/2 tsp. salt
1 tsp. pepper
1 TBSP. parsley
1/8 tsp. cayenne pepper
1/4 tsp. cumin
1/2 tsp. hot sauce (we like Clark and Hopkins)
1/2 lb. Monterey Jack cheese, cubed

Sliced jalapeño (optional)

Cook pasta in salted, boiling water for 3-5 minutes. Rinse in cold water and drain.

In a medium size bowl combine chicken, salsa, oil, and lemon juice.

Add spices and mix well. Toss with pasta and cheese. Garnish with jalapeños (optional) and parsley.

Serve chilled. Serves 6.

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Collection name

Asian Shrimp Stir Fry

12 oz. package Valente Market Linguine

2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

Serves 4