Recipe(tried): Pasta du Chef with a Light Red Sauce and Baby Greens Salad

Good Morning Everyone!

I am going to hurry and post this as today is "Detail Day in the Kitchen", that's where all those little details we forget about get taken care of, like the top of the fridge and the handles, inside door crevices, under the range hood, all the kitchen cabinet handle areas inside and out, etc. You get the picture....everything gets a going-thru with a toothbrush and clorox-gel and viola! It all looks new again!

Tonight we will be enjoying a light dinner of Pasta Du Chef in a Light Red Sauce, Baby Greens Salad and Garlic Bread. Enjoy!

Pasta du Chef with a Light Red Sauce

2 poached chicken breasts, skinless and boneless
half a broccoli head
2 carrots, peeled and sliced thick
3 scallions, chopped
1/2 cup pine nuts
7 to 8 asparagus spears
1 sweet red bell pepper, seeded and sliced lengthwise
1/2 box penne pasta, cooked al dente

For Lite Red Sauce:
1/2 cup chopped sweet yellow onion
1 cup sliced fresh mushrooms
2 Tbsp. olive oil
3 garlic cloves, crushed
2 cans (15 oz. each) Italian plum tomatoes
1/2 cup sun-dried tomatoes in oil, drained
1 sprig parsley, chopped
1/4 cup chopped fresh basil
1 bay leaf
1 tsp. fresh oregano leaves, chopped
salt and pepper to taste

When poached chicken is cool enough to handle, cut up in chunks, set aside.

Steam the broccoli, asparagus, carrots and red pepper til crisp tender, set aside.

Make the tomato sauce by sauteeing the onions and mushrooms in olive oil. When nice and golden anda fragrant, throw in the garlic and cook for 2 mts. more. Drain the the tomatoes, reserving the juice in a bowl. Squeeze the remaining juice and seeds from the tomatoes into a bowl. Chop the tomatoes and the sun-dried tomatoes and add to saute in pan. Strain the reserved juice into the saute pan. Add the parsley and bay leaf.

Simmer the sauce for 10 mts. Sir in the rest of the seasonings. Discard the bay leaf. Add the steamed veggies and chicken, stir to coat well, add the cooked penne and toss with the pine nuts and chopped scallions. Serve with a sprinkling of parmesan cheese.

Baby Greens Salad

1 bag of baby greens, washed and dried
feta cheese, crumbled
black olives, sliced
balsamic vinegar
olive oil
salt and pepper to taste
2 tomatoes, chopped coarse

Arranhe baby greens on platter, sprinkle tomatoes over, feta and olives. Drizzle with oil and vinegar and sprinkle salt and pepper over.