Pina's Spinach & Chicken Linguini

4 oz chicken breast, cubed and cooked with salt and pepper in oil

3 oz sun dried tomatoes, sliced

1 teaspoon butter

2 cloves garlic, minced

1 teaspoon fresh herbs, chopped finely

8 oz 35% cream

2 oz white wine

2 oz parmesan cheese

2 oz pine nuts (optional)

Salt and pepper to taste

16 oz cooked spinach linguine

Add fresh spinach

Melt butter in a pan and add garlic. Cook for 2 minutes without browning. Add chicken and sun dried tomatoes and heat through. Add herbs, toss into the chicken and then add wine. Add cream and let it reduce. Season to taste. While the sauce is reducing, cook the fresh pasta, drain well and add to the hot sauce. Toss in pan and add parmesan cheese. Toss again. Divide the pasta and sauce into 2 bowls and sprinkle with pine nuts.

Serves 2.

tomatoes. Cook a bit and at the end, add the cream. Add cheese. Serve with linguini.

Pina's Linguini au Cognac

1 or 2 white onions

½ lb. bacon

salt

pepper

¼ cup Brandy or Cognac

1 can of tomatoes

cream (at the end)

½ cup parmesan cheese

Linguini

Brown bacon. Add onion, salt & pepper. Simmer Cognac until water evaporates. Add the can of tomatoes. Cook a bit and at the end, add the cream. Add cheese. Serve with linguini.

Amy’s Summer Sweet Potatoes Vichyssoise

4 teaspoons butter

1 cup chopped onions

2.2 lbs (2 large) sweet potatoes peeled and chopped

5 cups chicken broth

2 cups evaporated milk

Melt butter in large saucepan at medium-high heat. Add onions and cook until tender. Add potatoes and broth. Bring to a boil. Reduce heat and simmer, partially covered for about 20 minutes or until potatoes are tender. Puree in blender. Add evaporated milk. Mix well. Serve hot!