Macon Magazine

April/May 2014

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APRIL/MAY 2014 MAcon MAgAzIne I 113 INGREDIENTS 1 package of bow tie pasta (16 ounces) 1 cup fresh cut asparagus (cut in 1-inch pieces) 1 package (8 ounces) sliced portabella mushrooms 1 medium red bell pepper, sliced 1 1/2 teaspoons minced garlic 2 tablespoons extra virgin olive oil 2 cups cubed cooked chicken 1/2 (approx) can water-packed artichoke hearts, rinsed and drained 1 jar (about 7 ounces) pesto sauce 1 jar (about 7 ounces) sun-dried tomatoes, drained and chopped 1 teaspoon salt 1 cup shredded or powder Parmesan cheese DIRECTIONS • Cook pasta according to package directions, adding asparagus during the last few minutes of cooking • Meanwhile, in a large skillet, sauté mushrooms, red bell pepper, and garlic until tender (about 5-7 minutes). Reduce heat; stir in chicken, artichokes, pesto, sun-dried tomatoes, salt and a dash of ground black pepper. Cook 2-3 minutes longer or until heated through • Drain pasta; toss with chicken/vegetable pesto sauce mixture. Add cheese and thoroughly mix (if you're a parmesan cheese fan, feel free to add a little more once you've plated the pasta and are ready to sit down and eat J) Yields: About 6-8 servings Ben's last Meal: a richie Jones steak (Gosden said Richie at Downtown Grill would have to cook it.) Southern macaroni and cheese Grilled asparagus ("I would feel bad about myself if I didn't have something green," Gosden said.) layered lemon cheesecake (his mother's recipe, of course) tidbits: Make a menu plan every week. Shop weekly to save time, money. Wine pairing: A good Chardonnay works very well with this pasta dish. Below are my favorites at different price ranges. Less than $10: Jacob's Creek, Canyon Road or Clos du Bois. $10-$20: Beringer, Kendall Jackson. *No need to spend more than $20 on wine for this wonderfully casual, yet elegant pasta meal. Recipe To cook chicken: Follow Better Homes & Gardens cookbook.

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