Thursday, July 16, 2009

Tonight's Dinner: Olive and Fresh Tomato Pasta with Cinnamon and Sugar Banana "Pudding" Dessert

Olive and Fresh Tomato Pasta

1 tablespoon olive oil
1 onion, diced
2 skinless boneless chicken breasts, cut into large chunks
1 green bell pepper, diced
12 olives, cut in pieces
2 tomatoes
¼ cup tomato sauce
8 ounces pasta

Directions:Cook pasta according to package directions. Meanwhile, sauté onion, bell pepper, and chicken breast in olive oil until chicken is no longer pink and the onion and pepper are tender and lightly brown. When pasta is done, add drained pasta and remaining ingredients to the chicken and vegetable mixture. Cook until warm through.

Serves 4.

Cinnamon and Sugar Banana “Pudding”

4 bananas
3 teaspoons sugar
1 teaspoon cinnamon

With bananas still in peeling, use a knife to make a long slice down one side of each banana without cutting all the way through. Use a spoon to widen each cut. Mix the cinnamon and sugar. Fill each cut with one teaspoon of cinnamon and sugar mixture. Put bananas on a broil safe sheet. Broil on high for 5 to 15 minutes, until peeling is dark brown and bananas are warm through. Serve in peel with spoons for scooping warm banana “pudding” out of the skins.

Serves 4

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