Ready in 20 minutes
4 servings

Brush grill with cooking oil. Heat until very hot. Season:

4 chicken breast fillets, skinless

with:

rock salt
freshly-craked black peppercorn

Sear chicken, and then reduce heat to cook it through, regularly brush with:

extra-virgin olive oil

When done, let rest grilled chicken on a platter covered.

In the meantime, in a big salad bowl, prepare the dressing:

1 shallot, finely-chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice

Whisk and gradually add in a fine stream:

1/3 cup extra-virgin olive oil

Season with:

fine salt
freshly-cracked black peppercorn

Into this, toss:

3/4 pound mixed salad greens
2 tablespoons fresh basil leaves, roughly-chopped
1 tablespoon fresh oregano leaves
2 ounces blue cheese, crumbled

Arrange on serving plates. Top with sliced grilled chicken breasts.

Ready in 20 minutes
4 servings

According to its package directions, prepare:

8 ounces spaghettini

Meanwhile, in a heated 12-inch skillet, melt:

1/3 cup unsalted butter, softened

Add:

1 teaspoon garlic, finely-chopped

Saute garlic until translucent. Put in:

1 can (5 ounces) chicken chunks, drained
2 tablespoons freshly-squeezed lemon juice

Continue cooking for 5 minutes. Add:

1 teaspoon fresh marjoram, roughly-chopped
2 tablespoons Italian parsley, roughly-chopped

Cook for another minute. Toss in the cooked pasta. Season according to taste with:

fine salt
ground white pepper

Sprinkle with:

1 tablespoon lemon zest

Before serving, top with:

2 tablespoons Italian parsley, coarsely-chopped
1/4 cup Parmesan cheese, grated or shaved

Ready in 20 minutes
Yield: 4 servings

In a large wok, heat:

2 teaspoons peanut oil

Stir-fry:

1 small piece Chinese sausage, chopped
1/4 teaspoon ginger, finely-chopped
2 cloves garlic, chopped

Stir regularly for a minute and add:

1 pound boneless & skinless chicken breast,
cut into cubes

Saute for 3 minutes. Stir-in:

2 whole eggs, beaten

Contiuouly stir until the eggs are set before putting in:

1 teaspoon white sugar
1/4 teaspoon chili flakes
2 tablespoons soy sauce
3 cups cooked Basmati Rice or Japanese Rice
1 cup cooked green peas

Mix very well to evenly distribute the ingredients.
Adjust seasonings according to taste with:

fine salt
ground white pepper

Sprinkle the Asian fried rice with:

2 tablespoons spring onions, thinly-sliced,
or leeks, diagonally-sliced

Ready in 20 minutes
Yield: 4 servings

In a saute pan over low heat, heat:
2 tablespoons olive oil

While oil is heating, peel and chop:

1 piece shallot
2 cloves garlic

Adjust heat to medium. Saute the shallot in the
heated oil. Add the garlic, continue sauteing until
they are translucent. Into the sauteed shallots and
garlic, pour:

2 tablespoons dry white wine

Reduce wine for 2 minutes. Put in:

1 pound chicken breast fillets, skinless and
cut into strips

Saute for 2 minutes, constantly stirring, and add:

1-1/2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce

Cook for another 2 minutes. Sprinkle with:

1/4 teaspoon red chili flakes

Adjust seasonings with:

fine salt
freshly-ground white or black pepper

Lastly, add in:

1 bunch asparagus, already blanched

Carefully stir until asparagus is heated through.

Ready in 20 minutes
Yield: 4 servings

In 2-1/2 quarts already boiling salted water, place:
8 ounces fettuccine

Cook constantly stirring for 9 to 10 minutes or until
al dente (cooked tender but still with a bite).

Meanwhile, heat a pot and drizzle with:

1 tablespoon olive oil

Heat oil for a few seconds and into it saute:

2 teaspoons bottled minced garlic

Stir regularly for about half a minute. Add:

1 can (5 ounce) chicken chunks, drained

Saute for 1 minute, and then put in:

1 can (10-3/4 ounces) condensed cream of
mushroom soup

Let it simmer, stirring occasionally while the pasta
is cooking. Check the seasonings and adjust with:

fine salt
ground white pepper

Drain the pasta when done. Pour into the creamy chicken
sauce. Gently mix until pasta is well-coated with the
sauce. Transfer on 4 serving plates. Top with:

parmesan cheese, grated
Italian pasley, coarsely-chopped