Pasta's

Farfalle (Bowties) and Chicken in Lemon Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon Colavita extra virgin olive oil
• 2 tablespoons all purpose flour
• 1 cup chicken stock
• 3/4 cup heavy cream
• 1 cup low-fat milk
• Juice of 2 lemons
• 1 tablespoon chopped lemon zest
• 1 tablespoon capers, rinsed
• 1/4 teaspoon white pepper
• Salt to taste (optional)
• 1 whole skinned and boned chicken breast,
  cooked and cut into strips
• 1 pound farfalle (bowties)

In a large skillet, heat the butter in the olive oil,
stir in the flour, and cook until golden.
Whisk in the chicken stock, and add the cream, milk,
lemon juice, lemon zest, capers, pepper, and
salt. Stir and reduce over high heat, about 15
minutes, and add the chicken during the last 5
minutes of cooking.
Meanwhile, cook the pasta. Drain well, and toss the
pasta with the sauce.
Serve.

Serves 4 to 6

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

• 3 tablespoons butter
• 2 large red bell peppers,
  cut into 1/4-inch-thick strips
  
• 3 garlic cloves, minced
• 3/4 teaspoon cayenne pepper
• 1 cup whipping cream
• 3/4 cup canned low-salt chicken broth
• 3/4 cup grated Parmesan cheese
• 12 ounces fettuccine
• 1 cup frozen green peas
• 1/2 cup chopped fresh basil

Melt butter in heavy large skillet over medium heat.
Add bell peppers, garlic and cayenne; stir
to blend. Cover skillet; cook until peppers
are tender, stirring occasionally, about 7
minutes. Uncover; add cream and broth and simmer
until liquid is slightly thickened, about 5
minutes. Stir in 1/2 cup Parmesan. Remove from
heat.
Meanwhile, cook fettuccine in large pot of boiling
salted water until just tender but still firm to bite.
Add peas to pot. Drain. Return fettuccine
and peas to pot. Add bell pepper
mixture and basil; toss. Season with salt and pepper.
Transfer to large bowl. Sprinkle with 1/4
cup Parmesan.

Serves 4