CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Chicken, Salads, Pasta |
1 |
Servings |
INGREDIENTS
12 |
oz |
Mendicino Rainbow Pasta |
|
|
(corkscrew pasta) |
1 |
tb |
Olive oil |
1/4 |
c |
Mayonnaise |
1/4 |
c |
Sour cream |
1/2 |
c |
Marinated artichokes |
1/4 |
c |
Parmesan cheese |
1 |
|
Lemon — juiced |
1 |
|
Clove garlic |
1/2 |
c |
Chicken — cubed |
1/2 |
c |
Broccoli florets |
1/4 |
c |
Red bell pepper |
2 |
tb |
Sliced olives |
2 |
tb |
Fresh basil — chopped |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
Boil pasta until tender (4-6 minutes), rinse immediately with cold water
and add 1 T olive oil. In a blender combine mayonnaise, sour cream,
artichoke, parmesan, lemon, garlic. Blend until smooth. In large bowl
combine pasta and the last 5 ingredients. Toss together with dressing.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
Recipe By : Mendicino Pasta Co.
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