Ingredients

• 2 cups jasmine rice, prepared to directions on the package
• 1 1/2 pounds boneless, skinless chicken breast
• 1 tablespoon (1 turn around the pan) wok or light colored oil
• 1 tablespoon hot chile oil
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1 small to medium onion, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 4 cloves garlic, chopped
• 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
• 20 basil leaves

Ingredients

• 1 store bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• Handful flat-leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 (8-ounce) can tomato sauce
• 1 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded provolone

Ingredients

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

Directions Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.