From the kitchen of Stephanie Knewasser. Chicken,
shells, carrots, broccoli & corn are tossed with a
creamy garlic sauce. A touch of cayenne gives it a
little kick. Also good with ham.
shells, carrots, broccoli & corn are tossed with a
creamy garlic sauce. A touch of cayenne gives it a
little kick. Also good with ham.
Cook according to directions:
2 c small shells
In a steamer:
1 1/2 c sliced carrots
2 c broccoli
1 c corn
In another pot, over low heat:
3 Tbsp butter or margarine
3 garlic cloves, minced
1/8 tsp cayenne
When butter is melted, add:
1/2 pint heavy cream (1 c)
3/4 c chicken broth
Simmer until slightly thickened.
Add:
1/2 c Romano cheese
Divide sauce in half.
Freeze half for later use.
Combine the pasta, veggies & cream sauce.
Season with:
1/2 - 1 tsp basil
salt & pepper, to taste
Fold in fully cooked chicken or ham, cubed.
2 c small shells
In a steamer:
1 1/2 c sliced carrots
2 c broccoli
1 c corn
In another pot, over low heat:
3 Tbsp butter or margarine
3 garlic cloves, minced
1/8 tsp cayenne
When butter is melted, add:
1/2 pint heavy cream (1 c)
3/4 c chicken broth
Simmer until slightly thickened.
Add:
1/2 c Romano cheese
Divide sauce in half.
Freeze half for later use.
Combine the pasta, veggies & cream sauce.
Season with:
1/2 - 1 tsp basil
salt & pepper, to taste
Fold in fully cooked chicken or ham, cubed.
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