INGREDIENTS

INSTRUCTIONS

T  Shallots or onions, minced ~Oil for sauteeing 1/2 t Pureed  garlic 3
c Heavy cream ~Fresh ground black pepper ~to taste 8 oz  Angel hair
pasta ~Meat from 1/2 smoked ~chicken 3 oz Sundried  tomatos,
~reconstituted ~Chopped chives, diced ~tomatos, parmesan  cheese ~for
garnish ~Salt to taste  Saute shallots briefly in hot oil, add garlic
but do not cook. Add  cream and pepper.  Bring to boil, simmer until
thick (about 1/2  original volume. Salt to taste. Strain if desired.
While sauce  thickens, clean meat from chicken, cut into large thin
slices or tear  into chunks. Reconsitute tomatos by dropping into
boiling water for 1  minute. Drain and julienne.  Cook pasta in about 2
Qt. boiling water with salt and oil. Cook until  al dente.  Drain,
rinse under hot water briefly. While pasta cooks,  warm tomatos and
chicken in cream sauce. Dilute if needed with milk  or half-and- half.
Place pasta on serving plate and spoon sauce  over. Top with freshly
grated cheese, chopped chives, diced tomatos  or whatever.  Serves 6
Nutritional Information per serving:  xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber  From: Warren Schwartz  Posted 10-16-93  by
SANDEE EVELAND on C-Cooking  MM by MMCONV and Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253,  GT Cookbook echo moderator at net/node
004/005, Internet  sylvia.steiger@lunatic.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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