Tuxedo Pasta You Have to Taste to Believe

The Philipsburg Elks Lodge and Country Club make a delicious Tuxedo Pasta and Chef Jennifer Horton-Foreman was in the CPAL kitchen to show us how it is done.
Jennifer Horton-Foreman of the Philipsburg Elks Lodge and Country Club was in the Central Pa Live kitchen as part of our Chef's Showcase. This will be part of an 8 part segment and to kick things off she has decided to treat us to some of their amazing tuxedo pasta. She was kind enough to share the delicious recipe with us. Instead of trying to make it at home though we would highly reccommend heading out to The Philipsburg Elks Lodge and Country Club and letting Jennifer whipe you up a fresh batch of your own tuxedo pasta.

Tuxedo Pasta

1 box of Farfalle
6 chicken tenderloins (cubed)
1 small zucchini (julienned)
1 red pepper (diced)
1 small onion (diced)
1 stick of butter
1TBSP. chopped garlic
2TBSP. chicken broth
1TBSP. basil
3/4c. parmesan cheese
Salt to Taste

Step 1 - cook pasta according to package directions.
Step 2 - in skillet, sauté chicken in 2 TBSP of olive oil until white.
Step 3 - add peppers, onions, zucchini, and stick of butter. Cook until vegetables are tender.
Step 4 - add broth, basil and garlic.
Step 5 - reduce heat cook and stir for 2 minutes.
Step 6 - drain the pasta and add to pot.
Step 7 - add parmesan cheese.
Step 8 - ENJOY!!!!

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