| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Angel Hari Pasta; OR Thin Vermicelli |
| 1/4 |
c |
Olive Oil |
| 1/2 |
c |
Butter Or Margarine |
| 4 |
lg |
Cloves Garlic; pressed |
| 1 |
md |
Onion; Finely Diced |
| 1/2 |
c |
Sweet red pepper; diced OR Yellow Pepper, diced |
| 1/4 |
c |
Dried Parsley Flakes |
| 1/2 |
c |
Dry White Wine |
| 8 |
oz |
Shrimp; cleaned, deveined OR |
| 8 |
oz |
Chicken mean; cooked, bitesized |
| 8 |
md |
Mushrooms; sliced, sauteed |
| 1/2 |
c |
Parmesan Cheese |
INSTRUCTIONS
Cook pasta according to package directions. Drain and toss with olive oil.
Melt butter in skillet. Add garlic and onion and saute until onion is
tender. Add sweet pepper. Add parsley flakes and white wine. Pour mixture
over pasta and toss until blended. Add shrimp, mushrooms and cheese. Toss
and serve immediately.
Serving Ideas : Main
Recipe by: Carol Rheaume (Smcd91A)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 9, 1998
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