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

Salad:

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.