The Dish: Leftover Makeover -- Bruschetta, Chicken and Broccoli Pasta

The Chef: German Lam, of Glam Foods
The Dish: Baby Arugula Bruschetta with Fresh Mozzarella Cheese

Ingredients
2 cups Baby Arugula
4 ea. Fresh Basil Leaves
1 ea. Vine Ripened Tomatoes
1 ea. Fresh Mozzarella Cheese
¼ Green Pepper
¼ Loaf French Bread
¼ cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
To Taste Cracked Black Pepper

Method
1. Slice French Bread in half length wise, toast bread until light brown
2. Dice tomatoes, dice mozzarella cheese, dice green peppers
3. Julienne basil leaves into thin strips
4. Toss baby arugula and all ingredients with oil, balsamic vinegar
5. Garnish French bread with mixture and crackled black pepper

Grilled Chicken Breast with Fettuccini, Broccoli, Mushrooms and White Wine Garlic Sauce

Ingredients
1 lb Cooked Grilled Chicken Breast
1 cup Cooked Broccoli
1 cup Sliced Cooked Button Mushrooms
1 ea. Vine Ripened Tomatoes
4 ea Fresh Garlic
½ lb Cooked Fettuccini Pasta
2 cup Chicken Broth
¼ cup Extra Virgin Olive Oil
¼ cup White Wine
Shaved or Grated Parmesan Cheese
4 ea. Fresh Basil Leaves
To Taste Cracked Black Pepper
To Taste Kosher Salt

Method
1. Dice cooked chicken breast into medium cubes
2. Dice broccoli and tomatoes into medium cubes
3. Mince fresh garlic cloves
4. Sautéed garlic in olive oil, add chicken, broccoli and mushrooms, cook for 5 minutes
5. Add chicken broth, white wine, diced tomatoes and basil, bring to boil, add fettuccini pasta
6. Season pasta with salt and cracked black pepper, taste and adjust seasoning
7. Place on platter and garnish with cheese

German Lam
Glam Foods, LLC
(617) 999-3868
P.O Box 540225
Waltham, MA 02454-0225
german@germanlam.com

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