Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.

EXPRESS LANE SHOPPING LIST.

- [image]1 14-ounce can artichoke hearts artichoke hearts in water in water - [image]1 pound cheese tortellini cheese tortellini or flavored tortellini or flavored tortellini And make sure you have the following On Hand: - Frozen spinach - EVOO - Butter - Garlic - Onion - Flour - Chicken stock - Heavy cream - Nutmeg - Parmigiano-Reggiano or Pecorino Romano cheese - Salt and black pepper

Warm Chopped Chicken Piccata Spinach Salad Love Chicken Piccata? Try this warm and flavorful super-salad-supper!

4 SERVINGS.

6.

chicken breast cutlets chicken breast cutlets

Salt and and black pepper black pepper

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

4.

chewy, chewy, crusty rolls crusty rolls

1.

tablespoon tablespoon butter butter

2.

shallots shallots, chopped

3.

garlic cloves garlic cloves, chopped

3.

tablespoons tablespoons capers capers, chopped .

cup cup dry white wine dry white wine

Juice of 1 lemon

2.

pounds triple-washed pounds triple-washed spinach spinach, tough stems removed, coarsely chopped

Parmigiano-Reggiano cheese, for garnish cheese, for garnish

Preheat the oven to 250F.

Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.

Wrap the rolls in foil and place in the oven to warm.

To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Saute for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

EXPRESS LANE SHOPPING LIST.

- [image]6 chicken breast cutlets chicken breast cutlets, about 1 pound - [image]4 chewy, crusty rolls crusty rolls - [image]2 pounds triple-washed spinach spinach And make sure you have the following On Hand: - Salt and black pepper - EVOO - Butter - Shallots - Garlic - Capers - Dry white wine - Lemon - Parmigiano-Reggiano cheese

Toasted Garlic and Sweet Pea Pasta Nutty toasted garlic and sweet peas? Oh, my! I could eat the whole potful myself, then drift off into sweet dreams!

4 SERVINGS.

Salt

1.

pound pound long-cut pasta long-cut pasta, whatever you have in the cupboard .

to cup to cup EVOO EVOO (extra-virgin olive oil; eyeball it) (extra-virgin olive oil; eyeball it)

5.

large large garlic cloves garlic cloves, very thinly sliced GoodFellas style (Just do your best. No one can top Paulie!) .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it)

1.

large large onion onion, finely chopped .

teaspoon teaspoon dried thyme dried thyme (eyeball it) (eyeball it)

Black pepper .

cup cup white wine white wine (eyeball it) (eyeball it)

2.

cups cups chicken stock chicken stock

2.