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Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!
If you have ever planted Cherry Tomatoes, you know how prolific they can be. I bought my plants from a young guy at the Farmer’s Market. I thought I was getting San Marzanos for tomato sauce, instead I got about a dozen Sun Golds and another cherry tomato! With lemons you make lemonade, with tomatoes, you make sauce!
As good as they are, I get tired of eating them plain. So I roasted them with garlic and onion, then added them to cooked pasta along with Asiago Cheese, Parmesan and fresh basil. The fresh roasted Sun Gold Tomatoes made a sweet sauce for the pasta. Change up the ingredients, and make this recipe yours. Add a salad and you have a meal. Enjoy!
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Teaching a Foods Lab in one hour is a hard task, so I was always looking for recipes that could be made in two lab days. Chicken Cacciatore fit the bill. The sauce could be made one day and stored. Then it could be reheated while the pasta was cooking and then served. The recipe calls for chicken breasts or tenders, but when I first started teaching we used a whole chicken in this recipe and I even taught students how to cut up a chicken! My how times have changed.
Do not fail to add the cooking wine. It is the key ingredient for flavor. You can use white wine but in class, we used cooking wine which has salt added. A little story about that- salt was added to cooking wine to keep the cooks from drinking and getting drunk! Enjoy.
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Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams. Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.” Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!
Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions. Both recipes are equally good. The second one is easier and faster. I am just not a fan of canned soup. You decide!
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