1/2 cup of shredded cooked* * * * * * * * 2 cups pasta-style (or italian)
chicken* * * * * * * * * * * * * * * * * * * * *tomatoes (canned or fresh)
4 cups of cooked spiral pasta* * * * * * * *8 sun-dried tomatoes
1 tablespoon olive oil* * * * * * * * * * * *1i/2 cups brocoli
1 large red pepper* * * * * * * * * * * * * *1 medium onion
2 garlic cloves (minced)* * * * * * * * * * dash (or two)cayenne pepper
1 tablespoon of balsamic vinegar * * * * 1i/2 cups of low-fat ricotta
or 1 tablespoon of lemon juice* * * * * * cheese (or cottage)
1 tablespoon fresh minced basil* * * * * 1 cup shredded cheese
or 1 teaspoon dried* * * * * * * * * * * * * preferably a sharp cheddar
1/4 cup parmesan (optional)
In a small bowl, cover sun-dried tomatoes with boiling water and let stand for
2 minutes. Drain and cut into strips.
In a large skillet,heat oil, add cut up brocoli, red peppers, chopped onion,
and minced garlic. Cook on medium heat for 4-5 minutes, stirring often, until
tender. Add sun-dried tomato strips, canned tomatoes and balsamic vinegar.
Reduce heat to low and simmer for 10-15 minutes until sauce has thickened. Add
your cooked pasta.
In a medium bowl, mix ricotta with your basil. Arrange half of the pasta in a
baking pan. Spread with ricotta and sprinkle with the shredded chicken. Top with
the remaining pasta mixture, and sprinkle with your cheese.(I like to add a
little parmesan but it is optional.)Bake 25-30 minutes until cheese is hot and
bubbly.
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