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South Dakota Epsilon Sigma Alpha |
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Penne Pasta Primavera with Chicken 1 cup deli grilled chicken strips 1 clove of garlic, crushed 12 ounces penne 1 tablespoon flour 2 tbs olive oil, divided 1 cup half and half 1/2 cup julienned carrots 1 tbs tomato paste 1/2 cup julienned zucchini 1/3 cup Parmesan cheese 1/2 cup julienned yellow squash Dash of fresh grated nutmeg 1/2 cup each julienned green and red bell pepper Salt and ground pepper, to taste Cook pasta according to package directions; drain. While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add bell peppers and cook for about 1 minute or until tender. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Add crushed garlic. Remove vegetables from skillet. Add remaining 1 tbs olive oil to skillet; stir in flour until absorbed. Stir in the half and half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta, chicken and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese, and add nutmeg, salt and pepper.
Raspberry Vinaigrette Dressing 1/2 cup vegetable oil 1/2 cup raspberry wine vinegar 1/2 cup white sugar 2 tsp Dijon mustard 1/4 tsp dried oregano 1/4 tsp ground black pepper In a jar with a tight fitting lid - shake and serve. Prep time: 5 minutes
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