Chicken Linguine with Pesto Sauce
8 oz. linguine noodles
10 oz. pkg. frozen broccoli, cauliflower and carrots
1 cup Alfredo sauce
1/3 cup basil pesto
1/4 cup milk
1 lb. deli-roasted chicken
Parmesan cheese
In a heavy 4-quart pot, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking.
Drain and return to pot.
While pasta is cooking, combine sauce, pesto and milk in a small bowl, and set aside.
Remove chicken from bone, and discard skin.
Chop the chicken into bite size pieces.
Add chicken to cooking pot.
Add sauce mixture and toss to coat.
Heat through.
More milk may be added to acquire desired consistency.
Top with parmesan.

Easy Refrigerator Rolls
2 cups warm water or potato water
2 pkg. dry yeast
6 1/2 to 7 cups Gold Medal flour
1/2 cup sugar
1/4 cup soft shortening
2 tsp. salt
1 egg
Dissolve yeast in water in a mixing bowl.
Add sugar, salt and about half the flour.
Beat thoroughly for 2 minutes.
Add egg and shortening.
Gradually beat in remaining flour until smooth.
Cover with damp cloth.
Place in refrigerator and punch down occasionally.
About 2 hours before baking, cut off the amount needed.
Return remaining dough to refrigerator.
Shape into rolls and place on greased baking sheet.
Brush tops with melted butter.
Let rise until light – about 1 1/2 to 2 hours.
Heat oven to 400º.
Bake 12 to 15 minutes.
Makes 4 dozen rolls total.

more recommended stories