Page 19 - Scene Magazine May 2021 46-05
P. 19

  Fun With Food
BY JOANNA STELLOH PHELPS
   Chicken and Spring Vegetable Pasta
Ingredients:
• Onepackagefettuccinenoodles • 2 tablespoons butter
Instructions: In stock pot with liberally salted water, boil pasta noodles according to package directions; drain and set aside. In sauté pan, melt butter and oliveoiltogether;addasparagus,peas, and onions and sauté until tender, about
7 minutes. Stir in containers of alfresco sauce and seasonings, cooking until heat- ed through. Stir in chicken and cook until heated. Remove from heat. Serve over cooked pasta and garnish with parsley.
• 2 tablespoons olive oil
• One pound fresh asparagus, washed,
trimmed, and cut into one-inch pieces • Two cups fresh peas (or frozen,
thawed)
One of my favorite things about spring is the beginning season of farm- er’s markets with fresh vegetables. Asparagus, peas,
• 6 stalks spring or green onions, chopped
Chicken and Pasta
 and spring onions abound. This recipe uses all of them along with pasta and rotisserie chicken for a lighter meal on a warmer evening.
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 cups cooked rotisserie chicken • Fresh parsley
• Two containers (16-ounces each) alfredo sauce (available with refriger- ated pasta)
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