Tonight we will be having Chicken, Broccoli and Pasta in Garlic Cream Sauce, a light mixed Baby Greens Salad and Honey Mustard Dressing, Italian Bread and for dessert Pineapple Cream Cheese Pie.

CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets (from about 1 large bunch)save stems for Broccoli and Apple Salad
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tablesp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tablesp. cornstarch

Cook broccoli in large pot of boiling water until crisp tender about 4 mts. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook til al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tablsp. of cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
Serves 6

PINEAPPLE CREAM CHEESE PIE

1 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans

Preheat oven to 400. Cook sugar, pineapple and cornstarch until thick and clear. Cool.

Beat cream cheese, sugar, salt, milk, and vanilla until smooth. Add eggs one at a time. Beat well.

Pour pineapple mixture into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat to 325 and bake additional 50 mts.

Yields 8-10 servings