Wednesday, October 13, 2010

Robin's get-together

Our Bridge group got together to fete our friend and former Bridge partner Robin Y. who was in town recently for a short visit. Lunch was delicious and everyone wanted Sally's and Kathy's recipes, so here they are. We also had four kinds of olives for an appetizer -- very popular, and easy!

Chicken Pasta Primavera
from Sally S.

Penne pasta (I used 16 oz. box of Barilla whole wheat penne)
1 cup broccoli or asparagus, cut into 1" pieces
Carrots, 1 cup cut in chunks
1 cup zucchini, chopped
1 cup yellow squash, chopped
2 medium tomatoes, chopped with juice
8  Baby Bella 
mushrooms, sliced
6 tbl. butter
1 envelope dry Italian Salad Dressing Mix
2 cups whipping cream or heavy cream
1/2 cup, or to taste, grated Parmesan cheese
3 cups cooked chicken, cut into chunks, rotisserie is fine
Salt and pepper.
  • Cook pasta according to package directions
  • In a large skillet, saute broccoli and carrots in butter for 3-4 minutes
  • Add mushrooms, zucchini and squash and saute until crisp tender, 3-4 minutes
  • Stir in chicken, tomatoes dressing mix and cream. 
  • Bring to a boil, cook and stir for 2 minutes. 
  • Drain pasta, mix with vegetable mixture. Toss to combine.
  • Sprinkle with grated Parmesan and toss again. You can pass more grated cheese.
NOTE: This best heated before serving - low heat in oven.
You can make the day before, bring to room temperature, then heat. Serves 8 plus leftovers. You can add whatever vegetables you like. It's a little bland. I would add onions and celery.

Cashew Salad with Dressing
from Kathy T.

Dressing (This will make more than you need):
1 cup Miracle Whip (no substitution)
1/2 cup sugar (I always use less)
1/4 cup white vinegar
1 Tbsp. celery seed
1 tsp. dry mustard

Romaine lettuce (as much as you like)
1 cup cashews
1 cup finely shredded Swiss cheese
1/4 cup sliced, green onion

Add the dressing just before serving.  Use less dressing than more.

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