Patty's Party Pasta

Type - Recipe

Patty's Party Pasta

1 lb Penne paste – regular size

3 tbsp olive oil

Dash pepper

1 tsp salt

1 1/2 lbs chicken breast, cubed

½ large onion chopped

1 bunch asparagus – cut to 2 ½” length

1 pint small portabella mushrooms

4 carrots, cut in julienne style

1 red pepper ,cut in julienne style

1 pint fat free half/half

4 to 6 oz gorgonzola

1 tomato, chopped

Cook pasta according to directions on box. Drain water. Set aside

Heat 2 tbsp olive oil in sauté pan over medium heat. Lightly salt and pepper on chicken. Cook chicken until no longer pink in the center, Set aside

In another pan, use remaining olive oil to sauté onion, asparagus, mushrooms, carrots and red pepper until cook throughout

Mix chicken, pasta, vegetables, half/half and gorgonzola together, cook over low heat until ingredients are blended and warm all the way through

Top with tomatoes

Serve 6 to 8

Stuffed Chicken Breasts

4 boneless skinless chicken breast halves

½ cup of ricotta

2 teaspoons butter (softened)

1 ½ teaspoons minced green onion

1 teaspoon minced parsley

¼ teaspoon fresh thyme

¼ teaspoon lemon juice

¼ teaspoon garlic

Salt and pepper

1 cup flour

1 large egg

Pre-heat oven 350 degrees

Cut slits in thickest part of the chicken breast.

Mix ricotta, butter, green onion, parsley, thyme, lemon juice and garlic. Season with salt and pepper.

Insert mixture equally into chicken and tie closed with string.

In a bowl combine flour and 1 Tablespoon of salt and pepper.

In another bowl combine egg and 2 teaspoons of water.

One at a time dip chicken in flour, shake off excess, then dip in egg. Set aside.

In skillet sear chicken in oil on both sides for 2 minutes.

Place in baking dish and cook uncovered for 20 minutes or until no longer pink in center.