Italian

Chicken & Asparagus Penne with Palomino Sauce

Salt to taste

1 box penne or rigatoni or bowties

2 tblsp margarine

2 chicken breast cut into 1 inch pieces

small onion diced

2 garlic cloves diced

asparagus cut in 1 inch pieces

1 banana pepper diced

3/4 cup milk

1/2 cup whipping cream

1 1/2 cup spice spaghetti sauce

1 tblsp flour

parmesan

In large skillet cook chicken in margarine until no longer pink, add onion, garlic, asparagus, banana pepper and saute until tender.  Add flour, cook for 1 minute, add milk and cream and bring to boil.  Add spaghetti sauce.  Cook on low for 10 minutes.

Prepare noodle according to package directions.  Drain well and add sauce mixture to noodles.  Add small amount of salt and sprinkle with parmesan.  Stir together.

PEPPERY PORTABELLAS WITH PASTA

1 pound portabella mushrooms, remove stems and thinly slice

12 ounces fettuccini pasta (uncooked)

4 tblsp olive oil

¾ tsp. ground black pepper

1 tblsp minced garlic

¼ tsp. crushed red pepper

1 can (15 oz) crushed tomatoes in puree

1 cup chicken or vegetable broth

8 oz (about 1-½ cups) fresh asparagus or green beans, sliced. Diagonally in 1 inch pieces

Bring a large covered pot of water to a boil.  Slice portabellas, halve each slice.  To boiling water add fettuccini.  Cook until barely tender, about 10 minutes.  In a large nonstick skillet, heat 2 tablespoons of the olive oil over high heat.  Add mushrooms, cook and stir about 5minutes.  Sprinkle with ¼ tsp. salt and the black pepper.  Remove to a plate, cover loosely to keep warm.  In the same skillet, heat remaining 2 tablespoons of oil, add garlic, red pepper and remaining ¾ tsp. salt.  Cook and stir over medium heat until garlic is golden, 1 to 2 minutes.  Immediately add crushed tomatoes and broth.  Bring to a boil.  Reduce heat to medium and simmer uncovered to blend the flavors and thicken the sauce, about 5 minutes.  Add asparagus, cover and cook until barely tender, about 1 minute.  Stir in cooked mushrooms and any accumulated liquid.  Drain pasta; place in large serving bowl or individual bowls.  Spoon mushroom mixture over pasta.  Sprinkle with chopped parsley if desired.