Culinary Tools:
- Santoku Knife
- Round Grill
- 4-quart Dutch Oven with Cover
- Junior Steamer/Colander
- 5-quart Mixing Bowl
Ingredients:
- 1 cup strawberries, sliced
- 1 lemon, cut in half
- 1 cup corn on the cob, chopped
- 1 (6-ounce) chicken breasts
- 2 cups bow tie pasta
- 1 cup blueberries
- ¼ cup low-fat sour cream
- Salt and black pepper to taste
Procedure:
With the Santoku Knife cut ingredients according to the instructions. Preheat the Round Grill for 4 minutes at medium-high heat. Place chicken breasts and reduce temperature to medium; cook each side for 7 minutes or until cooked through. Add the corn cobs and halved lemons; slightly cook each side for 2 minutes. In the 4-quart Dutch Oven, add 3 quarts of water, cover with Redy-cook valve open and bring to a boil at medium-high temperature. When the valve whistles (about 12 minutes), add pasta and reduce heat to medium; cook for 9 minutes or until tender. Drain the water with the Junior Steamer/Colander. Using the Santoku Knife, cut grilled chicken into 1-inch cubes, and separate the kernels from the cob. In the 5-quart Mixing Bowl, place all ingredients and season with the grilled lemon juice, salt and pepper to taste; mix well. Serve.