½ cup Newman’s Italian salad dressing
1 quart “custom blend” from Safeway or other-use the leftover sauce in the salad:
Blend is: Kalamata olives, green olives, feta, and artichoke hearts
(about one cup of each)
3 cups diced grilled chicken
1 lb penne (or other of choice) pasta cooked al dente
1 quart (Costco brand is ok) or blend: basil, garlic, parm, olive oil
and chopped pine nuts- one cup of each
2 cups julienne fresh spinach- chiffonade (strips)
1 pint grape tomatoes-cut in half
From chef Charlie Martin cmartin@scc.spokane.edu
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