8 oz. Rigatoni

6 oz. Chicken Breast, cut ½” x 2”

Grilled: 1 oz. Red Bell Pepper, large diced
1 oz. Green Bell Pepper, large diced
1 oz. Yellow Bell Pepper, large diced
1 oz. Asparagus, bias cut

1 Artichoke, quartered
6 oz. white wine garlic sauce (check specialty markets)
3 oz. heavy cream
1.5 Tbsp. Goat cheese
1.5 Tbsp. Garlic butter
Salt and pepper As needed

1 piece cheese bread
1 T. Diced tomatoes
1 T. Aged Ricotta
1 T. Roasted pine nuts

Chervil As needed
Chive Oil As needed
Cracked Black Pepper As needed

Instructions:
1. Heat Rigatoni in Boiling Water
2. Sear chicken in olive oil
3. Add remaining ingredients and reduce to form a sauce
4. Add pasta and adjust seasoning
5. Place in a large pasta bowl and garnish top of pasta with tomato, shredded ricotta, pine nuts and chervil
6. Drizzle oil on rim of bowl and sprinkle with cracked pepper
7. Garnish with cheese bread

Cheese Bread
Ingredients:
Sourdough, sliced 1” thick
Olive oil
Salt and pepper
Garlic butter
Provolone, shredded
Parmesan, grated
Parsley, minced

Instructions:
1. Slice bread, brush with oil, season with salt and pepper.
2. Grill on a hot dry grill
3. Brush with garlic butter
4. Very lightly sprinkle with parmesan, provolone and parsley
5. Bake in 350 degree oven

Serves one. Multiply measurements one-to-one as needed to increase servings.

3 g Protein

6 g Carbohydrate

0 g Fat

75 mg Sodium

185 g Potassium

4 g Dietary Fiber

10% RDA of Vitamin C