Cafe Allegro Pasta Del Sol Recipes

CHICKEN CASSEROLE DEL SOL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
• In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
• Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

PESTO DEL SOL

Steps:

• In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

CAFÉ ALLEGRO PASTA DEL SOL

Steps:

• Marinara Sauce 1. Heat the olive oil in a saucepan. Mince the garlic and sauté until golden brown. 2. Add the tomatoes, salt and herbs. 3. Bring to a boil; reduce heat, stirring frequently. Del Sol Sauce 1. Mince shallots. Mince the sundried tomatoes. 2. Heat the butter in a medium saucepan. 3. Saute the shallots, nutmeg and crushed red pepper. 4. Add the chicken stock and Marinara sauce 5. Bring the sauce to a boil for 2 minutes. 6. Add the heavy cream and sundried tomatoes. 7. Do not boil the sauce. Remove from heat and season with salt and pepper. Pasta Del Sol 1. Cook the pasta till al dente. 2. Heat the Del Sol Sauce in a large skillet. Reduce by half. 3. Add the drained pasta and half the parsley. 4. Cook over high heat until the sauce has thickened. 5. Top with grated cheese, tomato and the rest of the parsley.