The Online Recipe Box

Ingredients:

• 1 box Whole Wheat Penne Rigate Pasta
• 2-3 tablespoons olive oil
• 1 yellow pepper and onion chopped
• 1 jar prepared pasta sauce (your favorite flavor)
• 3 grilled or cooked boneless, skinless chicken breasts, sliced
• 1 can of asparagus (if desired)
• Salt
• 2 tablespoons butter
• 1 tablespoon lemon juice

Directions:

1. Cook pasta according to package directions.
2. In a small skillet, saute pepper and onion until tender.
3. In a large skillet, pour 1 can of asparagus and bring to a rapid boil. Season the
   water with salt. Cook the asparagus for 2-3 minutes until just tender.
4. Drain the asparagus and add butter to the skillet. Stir in the lemon juice. Return
   the drained asparagus, the onion, and pepper to the skillet and toss to coat.
5. Stir in pasta sauce, and chicken. Simmer 2-3 minutes.
6. Serve sauce mixture over pasta.

Tastes great with a side salad. Enjoy!

Total cooking time 25 minutes

Serves 3-4 people

Submitted by: Esmeralda Lee, Chattanooga TN

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A great summer dish, where the great thing is there’s no real rules (whatever pasta you want, whatever veggies you want, and whatever sauce you want.) - Sara-Jayne

1. Fill pot with water and bring to a boil
2. Add pasta, about 1/2-1 cup per serving
3. Cook for about 15 min. or tender

4. Drain pasta and rise with cold water, put pasta into a large bowl
5. Cut up veggies (in the picture we have carrots, corn, and peas) but pretty much anything works, you can also try different kinds of cheese.
6. Add veggies to pasta and mix
7. Add sauce, try these different variations: Mayo (you can add a tablespoon of mustard or use half Italian dressing and half mayo), ranch dressing, Caesar dressing, or salad dressing (Italian, roasted pepper, etc.), use different variations and suite to taste, if you want it more creamy add more mayo, if less than use less. If your using 2 or more ingredients for the sauce mix in a separate bowl and then add to pasta and mix.
8. Refridgerate for at least an hour and serve, you can also prepare the night before and refridgerate over night.
9. Enjoy!

Recipe and Picture Submitted by Sara-Jayne Johnson, BC Canada

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Ingredients:

• 3 cups pasta (I used small shells)
• 2 cups mayonnaise
• 2 tablespoons mustard
• 2 medium carrots grated
• 1 medium celery chopped
• 2 whole pickles chopped
• Salt and pepper to taste

Directions:

1. Cook and drain pasta.
2. Add all other ingredients to the pasta and mix together.
3. Chill if desired.

10 servings

Nutrition information:

• Calories - 297
• Fat - 17g
• Carbohydrates - 37g
• Protein - 3g

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