Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Garlic 4 cloves $1.50
• Organic Parsley 1 small handful $1.99
• Pantry item: pasta 8 oz fettuccine or linguine
• Pantry item: heavy cream 1 cup
• Pantry item: parmesan 1 cup, finely grated
• Pantry item: flour 1 cup
• Pantry item: eggs 2
• Pantry item: breadcrumbs 1 1/2 cups
• Pantry item: oil for frying about 1 1/2 cups
• Pantry item: butter 3 tablespoons
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Bring a pot of well-salted water to a boil and cook 8 oz pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
2. Season 1 lb chicken cutlets with salt and pepper. Set up 3 bowls with 1 cup flour, 2 beaten eggs, and 1 1/2 cups breadcrumbs. Dredge each cutlet in flour, egg, then breadcrumbs, pressing to coat well.
3. Heat about 1/2 inch oil in a large skillet over medium-high heat. Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through. Transfer to a rack or paper towels and sprinkle with salt immediately.
4. Pour off most of the frying oil. In a second large skillet or the cleaned pan, melt 3 tablespoons butter over medium heat. Add 8 oz mushrooms and cook until browned, about 6 minutes.
5. Add 4 minced garlic cloves and cook 30 seconds. Stir in 1 cup heavy cream, zest of 1 lemon, and 2 tablespoons lemon juice. Simmer 2 minutes.
6. Add 1 cup grated parmesan and stir until melted. Loosen with a splash of pasta water as needed. Season with salt and lots of black pepper.
7. Toss in the drained pasta until glossy and fully coated. Add chopped parsley.
8. Plate the creamy pasta and top each portion with sliced fried chicken cutlet. Finish with extra parmesan and more parsley.

Ingredients

• Simple Truth® Italian Chicken Sausage Links 12 OZ 12 oz $6.99
• Kroger® Tri-Color Bell Peppers 1/2 package or about 3 peppers, sliced $4.99
• Jumbo Yellow Onions 1 medium, sliced $1.49
• Garlic 3 cloves, minced $1.50
• Kroger® Fresh Grape Tomatoes 1 cup, halved $3.99
• Pantry item: penne or rigatoni 8 oz
• Pantry item: heavy cream 3/4 cup
• Pantry item: cream cheese 2 oz
• Pantry item: parmesan or pecorino 3/4 cup grated
• Pantry item: olive oil 1 tablespoon
• Pantry item: red pepper flakes 1/2 teaspoon
• Pantry item: smoked paprika 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Cook 8 oz penne or rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Slice 12 oz chicken sausage into coins. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the sausage well, about 5 minutes.
3. Add 1 sliced onion and the sliced bell peppers. Cook 6 to 8 minutes until softened and a little charred at the edges.
4. Add 3 minced garlic cloves, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes. Stir 30 seconds.
5. Add 1 cup halved grape tomatoes and cook until they slump slightly, about 2 minutes.
6. Lower the heat to medium. Stir in 3/4 cup heavy cream and 2 oz cream cheese until smooth. Add 3/4 cup grated cheese and a splash of pasta water to create a thick, clingy sauce.
7. Toss in the pasta and coat thoroughly. Season with salt and black pepper.
8. Serve hot with extra cheese on top and, if you like, a drizzle of olive oil for an even richer finish.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Kroger® Fresh Grape Tomatoes 1 1/2 cups $3.99
• Garlic 5 cloves $1.50
• Organic Basil or Simple Truth Organic® Basil small handful, optional $2.79
• Pantry item: spaghetti 8 oz
• Pantry item: heavy cream 3/4 cup
• Pantry item: tomato paste 2 tablespoons
• Pantry item: butter 4 tablespoons
• Pantry item: olive oil 2 tablespoons
• Pantry item: parmesan 3/4 cup grated
• Pantry item: breadcrumbs 3/4 cup
• Pantry item: red pepper flakes 1/2 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Cook 8 oz spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Pat 12 oz shrimp dry and season with salt and pepper.
3. In a small skillet, heat 2 tablespoons olive oil and 3/4 cup breadcrumbs over medium heat. Stir until golden and crisp, about 3 minutes. Season lightly with salt and set aside.
4. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Lower heat to medium. Add 2 more tablespoons butter, then 5 minced garlic cloves. Cook 30 seconds. Add 2 tablespoons tomato paste and 1/2 teaspoon red pepper flakes; cook 1 minute.
6. Add 1 1/2 cups halved grape tomatoes and cook until they begin to collapse, about 3 minutes. Stir in 3/4 cup heavy cream and simmer 2 minutes.
7. Add 3/4 cup grated parmesan and stir smooth. Loosen with pasta water as needed.
8. Toss in the spaghetti, then fold in the shrimp. Add torn basil if using.
9. Pile into bowls and top generously with the crunchy fried breadcrumbs.