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| CHICKEN PASTA PRIMAVERA
1 (12 oz) package uncooked fettuccine 1-1/2 lbs fresh broccoli cut into flowerettes 2 medium zucchini, thinly sliced 6 green onions, thinly sliced 1 sweet red pepper, sliced into thin strips 1 (6 oz.) can pitted ripe olives, drained and sliced 4 cups chopped cooked chicken 1/2 tsp salt 1/2 tsp freshly ground pepper basil sauce - recipe follows - 2 cups cherry tomatoes, halved lettuce leaves Basil Sauce: 1/4 cup chopped fresh basil 1 clove garlic 2 eggs 1/2 tsp dry mustard 1/2 tsp salt 1/2 tsp lemon juice 1 Tbsp wine vinegar 1-1/2 cups vegetable oil 1/2 soy cream Cook fettuccine according to package directions; drain. Rinse with cold water; drain. Combine fettuccine and next 9 ingredients, tossing well. Add 2/3 cup Basil Sauce (see Part 2 of this recipe) and Cherry tomatoes; toss gently. Chill. Serve on lettuce leaves. BASIL SAUCE Combine basil & garlic in processor and process for 30 seconds or until basil is minced. Add eggs and next 4 ingredients. Process 20 seconds, scraping sides as needed. With motor running, gradually add oil in a slow, steady stream, mixing just until well blended. Add soy cream, and process about 5 seconds or until well blended. Makes about 2-1/4 Cups. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By east_of_soho@... |