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Crispy Ranch Chicken
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Pasta with Pieces of Jade
Yield: Makes 4 servings
Ingredients:
1
cup frozen peas, thawed
1
cup whipping cream
1/2
cup grated Parmesan cheese
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon black pepper
2
dashes hot pepper sauce
8
ounces uncooked linguine
1
tablespoon vegetable oil
6
ounces green beans, stemmed and cut into halves
6
ounces broccoli florets, cut into bite-size pieces
4
ounces snow peas, stemmed and cut into halves
1/2
red bell pepper, roasted, peeled and cut into thin strips
1
clove garlic, minced
Additional grated Parmesan cheese
Preparation:
1.
Purée peas in blender or food processor. Add cream, 1/2 cup cheese, salt, thyme, black pepper and pepper sauce; blend until smooth. Set aside.
2.
Place 6 cups water in wok or large saucepan; bring to a boil over high heat. Add linguine; cook 8 minutes or until al dente, stirring occasionally. Drain, set aside.
3.
Heat oil in wok over high heat. Add green beans and broccoli; stir-fry 5 to 6 minutes or until crisp-tender. Add snow peas, roasted bell pepper and garlic; stir-fry 1 to 2 minutes or until all vegetables are crisp-tender.
4.
Pour pea mixture over vegetables, stirring until hot. Add linguine to wok; toss to combine. Sprinkle with additional cheese.
This recipe appears in:
Pasta
