Recipes

Serves 4

4 cloves fresh garlic (sliced)
¼ cup Traditional Italian Dipping Oil
1 medium yellow pepper (cut into strips)
1 medium sweet red pepper (cut into strips)
¾ cup baby carrots (cut lengthwise)
2 cups broccoli florets
1 cup sliced sweet onion
8 ounces shredded mozzarella or parmesan cheese
1 pound chicken breast (cut into bite size pieces)
8 ounces Andouille or Chorizo sausage (sliced)
12 ounces of bow tie pasta
1 tablespoon Garlic Pepper Seasoning
½ teaspoon salt or to taste
1 pint half & half cream

Sauté chicken, sausage, & garlic in Traditional Italian Dipping Oil until chicken is no longer pink. Add onions, carrots, broccoli, and peppers, heat until warm and tender crisp. Stir in half & half, salt & Garlic Pepper. When half & half begins to simmer add cheese and stir until well blended. Fold in cooked pasta and serve. Note: For a milder flavor use smoked sausage in place of Andouille or Chorizo

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