Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve. 

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.