Ingredients:
7 to 8 chicken breast halves (boneless, skinless, and cubed)
2 recipe of Creamy Italian dressing (recipe to follow)
2 to 3 large onions, large dice
3 to 4 colored bell peppers, large dice
1 lb. mushrooms, sliced (optional) (I will often sauté the mushrooms
separate and use as a garnish)
1 to 1 1/2 lb. mozzarella cheese
Kraft 3-Cheese (shredded parmesan, Romano, & Asiago)
3 lb. pasta (rigatoni or penne)
Creamy Italian Dressing (courtesy of Emeril Lagasse)
3 T chopped fresh parsley
1 T chopped fresh basil
2 T minced yellow onion
1 t chopped fresh oregano
1 t minced garlic
1/2 teaspoon chopped fresh thyme
1 t Essence (recipe follows)
1/2 c white wine vinegar (red wine or raspberry wine vinegar may be
substituted)
1/2 c olive oil
6 T heavy cream
1/4 c mayonnaise
2 T finely grated Parmesan cheese
1/4 t salt
1/8 t freshly ground black pepper
Essence (courtesy of Emeril Lagasse - Bam!)
Combine the following in a jar:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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Directions:
Marinate chicken in 1 recipe of creamy Italian dressing overnight.
Cook and drain pasta.
Slowly heat the Creamy Italian Dressing.
Sauté chicken with vegetables.
Combine chicken, vegetables, pasta, dressing, and cheeses.
Garnish with some of the Kraft 3 cheese.
Serves 10 firefighters!
Creamy Italian Dressing
Place parsley, onions, basil, garlic, oregano, thyme, essence and vinegar in
a blender or food processor. With the motor running, add the olive oil,
heavy cream, mayonnaise, and Parmesan cheese, and blend until smooth.
Adjust seasoning to taste with salt and pepper.
Robert Halpin
Email: robert.halpin@ci.greensboro.nc.us
Program Assistant
Greensboro-Guilford Emergency Management
Greensboro, North Carolina
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