Cost: $8.00 (CD)
Markers: No Frills
Notes: This made a lot. Good for 4-6 . It was fantastic. Most pasta dishes I make are completely improvised.

Ingredients Purchased in Bold:

• Two chicken breasts, medium dice.
• 4 Cups of brown rice pasta, cooked
• 1 Cup of walnut Pesto. Click here for the recipe
• 4 Slices of proscuitto, medium dice
  
• 1 Medium onion, diced
• 1 Red bell pepper, diced
• 2-4 Cups of grated hard ricotta (salata) cheese
• 4 Slices of Provolone cheese
• 1 Cup of Parmesan cheese
  
• 2 Bags of cleaned spinach
• 1/2 Cup of Italian seasoned breadcrumbs
• 1 Lemon, juice and zest
• Some butter
• Some EVOO
• Flour
• Salt and pepper to taste
• 1/4 Cup Vermouth
• 1/4 cup of White wine

Quickie Recipe:

Combine pasta and pesto in a bowl and set aside. Cook spinash with lemon zest, salt and pepper and set aside. Cook onions and peppers in EVOO and then add vermouth and boil off. Add to the cooked spinach. Dredge chicken in seasoned flour and cook in butter (like scampi) add lemon juice and reduce then add white wine and reduce. Cook the the proscuitto and then mix with the chicken. In a baking dish layer pasta, then all of the spinach, then ricotta cheese. Layer pasta then chicken then more cheese. Bake (covered) at 350 for 45 minutes. Take off the cover and add breadcumbs and more cheese and put under the boiler for 3-5 minutes.