Karin Calloway celebrates 10 years of writing her cooking column for The Augusta Chronicle.

CHICKEN AND VEGETABLE TORTELLINI DIJON

This recipe uses lots of shortcuts, although the final dish has gourmet flavor. The flavor secret here is Dijon mustard, but is subtle and those who don't like mustard might not notice it is there.

1 pound chicken breasts or chicken breast tenders, cut into bite-size pieces

Salt and freshly ground black pepper to taste

4 teaspoons Dijon mustard

1 tablespoon butter or margarine

1/2 cup sliced green onion

1/2 teaspoon minced garlic (about 1 medium clove)

1 small zucchini, washed and sliced

1 small yellow squash, washed and sliced

1 16-ounce package fresh cut vegetable medley (broccoli, cauliflower and carrots)

1 19-ounce package frozen cheese-filled tortellini

1 cup reduced-sodium chicken broth

1 cup heavy cream (or 1 cup fat free half-and-half combined with 1 teaspoons cornstarch)

Grated Parmesan or Romano cheese

Place a large pot of water over high heat and bring to a boil. When the water comes to a boil, add the zucchini, squash and cut vegetables and cook for 3 minutes. Add the tortellini and cook a few minutes more, until the tortellini are done, about 2 minutes. Drain and return to the pot.

While the water boils, place chicken pieces in a medium bowl, season with salt and pepper, and coat with the Dijon mustard. Heat the butter or margarine in a large nonstick skillet over medium-high heat. Add the chicken and sautà until chicken is no longer pink. Reduce the heat and stir in the green onions and garlic, sautÃing about 2 minutes. Add the broth and cream to the chicken mixture and heat thoroughly.

Pour in the chicken and sauce over the tortellini, tossing to coat. Season to taste with salt, and pepper and garnish with some grated Parmesan or Romano cheese.

Makes 6 servings.

CHICKEN FLORENTINE

This chicken and the chicken saltimbocca are easy enough for a weeknight, yet elegant enough for entertaining

3 boneless, skinless chicken breast halves, sliced horizontally into two thin cutlets

2 tablespoons flour

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter or margarine

2 9-ounce packages frozen creamed spinach, defrosted

1 cup shredded Swiss cheese, divided

1/4 teaspoon nutmeg

Heat oven to 350 degrees.

Place the flour on a plate and season with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Dredge the chicken pieces in the seasoned flour and add to the hot skillet. Brown on both sides (about 3 minutes per side). Work in batches so that the chicken pieces do not overlap. Repeat with remaining chicken pieces. Set aside.

Combine creamed spinach in a bowl with half of the shredded cheese and 1/4 teaspoon nutmeg. Spread half of the spinach mixture in the bottom of a 9-by-13-inch glass baking dish that has been sprayed with nonstick cooking spray. Place the browned chicken pieces over the spinach and spread the remaining spinach mixture over the chicken pieces. Sprinkle with the remaining cheese and bake, uncovered, for 25 minutes.

Makes 6 servings.

COMING NEXT WEEK

Peach preserves and steak sauce combine as a flavorful marinade for grilled sirloin and peach skewers.

Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903 or at karin.calloway@comcast.net.