Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Farfalle Monterey
| 1 lb |
farfalle pasta (bow ties) |
| 2 cups |
broccoli, chopped and blanched |
| 2 1/2 cups |
low fat milk |
| 1 teaspoon |
salt |
| 1/2 teaspoon |
cracked pepper |
| 3 |
eggs, lightly beaten |
| 4 cloves |
garlic |
| 6 oz |
smoked fontina, shredded |
| 1 cup |
parmesan, shredded |
| 1/2 cup |
Italian parsley |
| 1/2 teaspoon |
red pepper flakes |
| 1 link |
Saags Andouille sausage |
| 2 |
chicken breasts |
| 3 tablespoons |
tomato paste |
| 2 tablespoons |
olive oil |
Cut the chicken and Andouille sausage into bite-sized pieces, brown in a little olive oil and set aside.
Warm the milk in a sauce pan, add the lightly beaten eggs a little at a time, whisking briskly. Add salt, pepper, tomato paste, garlic and pepper. Add both cheeses a little at a time, reserving some of the parmesan for a topping later. Stir continuously as sauce thickens. Reduce heat.
Blanch the broccoli and cook the pasta.
Combine meat, sauce and blanched broccoli in a large bowl. Pour over the pasta and top with the rest of the parmesan and chopped parsley. |
