Rigatoni with Asparagus, Artichokes and Peppers
INGREDIENTS:
12 lg Flour tortillas -recipe)
6 Skinless boneless chicken 2 Avocados, peeled, sliced,
-breast halves -rinsed under cold
Fresh lime juice Water and drained
Chili powder 1 Head romaine lettuce,
Ground cumin -shredded
1 tb Olive oil Grated cheddar cheese
Three-Bean Salad (see Sour cream OR plain yogurt
12 lg Flour tortillas -recipe)
6 Skinless boneless chicken 2 Avocados, peeled, sliced,
-breast halves -rinsed under cold
Fresh lime juice Water and drained
Chili powder 1 Head romaine lettuce,
Ground cumin -shredded
1 tb Olive oil Grated cheddar cheese
Three-Bean Salad (see Sour cream OR plain yogurt
Preheat the oven to 350F. Stack the tortillas on a large piece of aluminum foil. Wrap the foil around the tortillas, covering completely. Bake for about 15 minutes, until heated through.
Meanwhile, sprinkle the chicken with the lime juice, chili powder, cumin and salt. Heat the oil in a large skillet over medium heat. Add the chicken and saute until cooked through, about 15 minutes per side. Cut the chicken crosswise into strips and transfer to a bowl. Transfer the tortillas to a cloth-lined basket.
Arrange the tortillas, checken, salad and condiments on the table. Allow the family members to assemble their own burritos.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [
Meanwhile, sprinkle the chicken with the lime juice, chili powder, cumin and salt. Heat the oil in a large skillet over medium heat. Add the chicken and saute until cooked through, about 15 minutes per side. Cut the chicken crosswise into strips and transfer to a bowl. Transfer the tortillas to a cloth-lined basket.
Arrange the tortillas, checken, salad and condiments on the table. Allow the family members to assemble their own burritos.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [