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Chicken a la Shannon
This spicy dish is perfect for a lunch of four people.
Pasta: Rigatoni, Fettuccine, Spaghetti or Penne
4 Tablespoons Olive Oil
2 Tablespoons Butter
2 Sliced Leeks
½ Teaspoon Crushed Hot Red Peppers
Salt & Pepper
4 Boneless Chicken Breasts Halves (Cut each in quarters)
½ Cup Sun Dried Tomatoes
¼ Cup Half-and-Half
Parmesan Cheese
Melt butter in olive oil. Sauté leeks with garlic, red peppers, salt and pepper. Add
chicken pieces. Sauté until chicken is done (about 10 minutes). Reduce heat, add sun
dried tomatoes and half-and-half. Pour over pasta. Top with Parmesan cheese and
garnish with parsley.
Ron’s Meat Sauce for Pasta
Pasta: This is a good hearty sauce for any pasta, although it may overpower the light
pastas such as angel hair.
¼ Cup Olive Oil – Ron likes Bertolli™
1 lb. Very Lean Ground Beef
¼ Cup Chopped Onions
¼ Cup Green Peppers, Diced
1 Teaspoon Salt
1 Teaspoon Oregano
1 ½ Cups Prepared Pasta Sauce – Ron likes Classico™
¼ Cup Red Wine (Optional)
Parmesan Cheese (Optional)
Minced Parsley
Sauté onions and green peppers in olive oil, brown hamburger then add salt, oregano
and prepared pasta sauce. If desired, add a small amount of red wine. Top with
Parmesan cheese and garnish with minced parsley.
Creamy Tomato and Basil Sauce
Pasta: any of the selections that come with your machine will work with this basic
sauce.
5-6 Roma Tomatoes
4 Tablespoons Fresh Basil Leaves (chopped)
½ Teaspoons Garlic (Minced)
3 Tablespoons Cream
Basil Leaves, Minced or Whole
Salt and Pepper
¼ Cup Parmesan Cheese
Minced Parsley
Chopped Tomatoes