Chicken or Shrimp Pasta Meal

• 8 oz (½ pkg) Garofalo Pasta of choice
• Kosher salt and freshly ground pepper,* to taste
• 1-2 tbsp vegetable oil*
• 1.5 lb chicken breast strips or raw peeled & deveined shrimp
• Tuscan Herb Veggie Steamer Bag
• 1 container The Fresh Market Alfredo Sauce or Basil Pesto
• Cherry Tomato Focaccia

Bring a large pot of water to a boil. Salt* generously and cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, heat vegetable oil* over medium-high heat. Add chicken or shrimp and season with salt and pepper*, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).

While chicken or shrimp is cooking, microwave the veggie steamer bag according to package directions. Caution: Steamer bag will be hot and may release steam when opened.

For Alfredo sauce, if using: Once chicken or shrimp is cooked, turn heat down to medium-low and add Alfredo sauce, stirring to combine. Bring to a gentle simmer, add cooked pasta and stir until pasta is well-coated and sauce is warmed through, 1-2 minutes.

For the basil pesto, if using: Once chicken or shrimp is cooked, remove from heat. Add hot cooked pasta and pesto sauce, stirring well to combine.

For the focaccia: (Ready to eat, heating instructions follow if desired). Preheat oven to 350F. Place focaccia directly on rack and heat for 5-10 minutes until bread is warmed through. Slice into 4 servings.

To Serve: Divide chicken or shrimp pasta onto 4 serving plates. Serve with veggies and focaccia on the side.

Cannelloni or Manicotti Meal

• 60 oz Chicken & Spinach Cannelloni or Cheese Manicotti
• 16 oz Green Beans With Salt & Pepper Butter Steamer Bag 16 oz
• 6 ct Herb Yeast Rolls
• 4 ct Cannoli Kit

Preheat oven to 350°F. Remove plastic wrap and lid from cannelloni or manicotti and cover with foil. Place the tray on a sheet pan and bake.

Frozen: Bake 60-70 minutes or until internal temperature reaches 165°F.

Thawed: Bake 30-40 minutes or until internal temperature reaches 165°F.

Let cool for 5 minutes before serving.

For Herb Yeast Rolls: (Ready to eat. Heating instructions follow, if desired.): Preheat oven to 350°F. Wrap yeast rolls in aluminum foil and place in oven for 8-10 minutes until warmed through.

Chicken Pot Pie Meal

• 24 oz Seasoned Brussel Sprouts or 16 oz Broccoli
• 38 oz The Fresh Market Chicken Pot Pie

Preheat oven to 400°F. Remove pot pie from plastic wrap and plastic container and place on sheet pan.

Frozen: Bake 1 hr, 10-15 minutes or until internal temperature reaches 165°F.

Thawed: Bake 50-55 minutes or until internal temperature reaches 165°F.

Remove from oven and allow to cool 10 minutes before serving.

Veggies

OVEN: Preheat oven to 425°F. Add seasoned broccoli or brussels sprouts directly onto a baking sheet. Drizzle with more olive oil* if desired. Bake until golden brown and crisp-tender (18-22 minutes for broccoli and 20-25 minutes for brussels sprouts).

To bake the veggies in the oven with the chicken pot pie at 400°F: Add the baking sheet of broccoli or brussels sprouts in the oven on another rack and increase bake time to 20-25 minutes for broccoli and 25-30 minutes for brussels sprouts.

AIR FRYER: Preheat to 400°F. Add seasoned broccoli or brussels sprouts to basket or rack. Cook until golden brown and crisp-tender, 9-12 minutes for broccoli and 15-20 minutes for brussels sprouts.