- 2 Tablespoons olive oil, divided
- 4 chicken breasts*
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 teaspoon McCormick Italian Seasoning Herb Grinder, plus more for garnish
- salt and pepper to taste
- ½ cup shredded parmesan cheese
- In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
- Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.
For the sauce/marinade:
- 2/3 c. reduced-sodium soy sauce
- 2/3 c. beef broth
- 2 Tbsp. brown sugar
- 4 cloves garlic, minced
- 2 tsp. minced ginger
- 1 tsp. cornstarch
For the stir fry:
- 1 lb. boneless beef sirloin steak, sliced thin
- 1 lb. linguini noodles
- 4 tsp canola oil, divided
- 1 red bell pepper, sliced thin
- 1 onion, sliced thin
- 2 carrots, sliced into match-sticks
- 2 c. broccoli florets
- 1-2 c. cabbage, shredded
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions.
- While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices-- discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and serve immediately.
