Pasta and Quick Chicken
Submitted
by: Cricket |
2
quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frozen English peas |
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 tablespoons grated Parmesan cheese |
| Combine water and
salt in a large saucepan; bring to a boil. Add vermicelli and
peas. Return to a boil; reduce heat, and cook 10 minutes. Drain
and set aside. Heat salad dressing in saucepan. Add chopped
chicken and red pepper flakes and cook, stirring constantly, 2
minutes. Add reserved pasta mixture, and cook until thoroughly
heated. Sprinkle with Parmesan cheese, tossing mixture well.
Makes 2 servings. |
Lemon-Pepper Pasta and Chicken
Submitted
by: LisaW |
8 ounces dried lemon-pepper linguine or penne
pasta
1 cup shelled fresh or frozen baby peas
3 tablespoons olive oil
12 ounces skinless, boneless chicken breast halves
(cut into thin, bite-size strips) |
1
medium red onion, cut into thin wedges
1 tablespoon snipped fresh marjoram
(or 1 teaspoon dried marjoram, crushed)
4 cloves garlic, sliced
1 tablespoon lemon juice |
| Prepare pasta
according to package directions, adding peas during the last
minute of cooking. Drain pasta mixture; toss with 1 tablespoon
of the olive oil. Set aside. Meanwhile, in a large skillet heat
remaining olive oil over medium heat. Cook chicken, onion, dried
marjoram (if using), garlic, and 1/2 teaspoon salt in hot oil
for 3 to 4 minutes or until chicken is no longer pink, stirring
often. Stir in lemon juice. Cook and stir for 1 minute more,
scraping up brown bits. Gently toss pasta with chicken mixture
and fresh marjoram (if using). Serve immediately. Makes 2
servings. |
Fettuccine with Shrimp Sauce
Submitted
by: Lady Lynda |
1/2 pound fettuccine noodles
1 and 1/2 cups chicken broth
1/4 cup dry White wine
1/2 teaspoon dried marjoram |
1
pound shrimp, peeled and deveined
1 tablespoon cornstarch
1 cup milk
1/3 cup Swiss cheese, shredded |
| Combine chicken
broth, wine and marjoram in a saucepan and bring to a boil. Add
shrimp and cook for about a minute until shrimp starts to turn
pink. Remove shrimp from pan and set aside. Bring broth mixture
to a boil and allow it to boil for about 15 minutes until it is
reduced to about one-half cup. Meanwhile cook fettuccine
according to package directions. Combine cornstarch and milk,
pour into broth mixture, and then stir until mixture becomes
thick. Add cheese and stir until cheese melts. Add shrimp and
heat through. Serve over cooked fettuccine noodles. Serves 2. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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