RECIPE:

INGREDIENTS	Yield: 1 Order
Marinated, Boneless Skinless Chicken Breast Cooked, see recipe	4 oz.
Valley Sun, Julienne Sun Dried Tomato Strips	2 tbsp.
Cooked Chopped Bacon	2 tbsp.
Sliced Mushrooms	2 oz.
Frozen Green Peas	2 tbsp.
Linguini Pasta, cooked	12 oz.
Asiago Cheese Sauce, see recipe	10 oz.
Sun Dried Tomato Garlic Bread, see recipe	2 pieces

PROCEDURE:

1. Slice chicken into 3"x1/2" strips.
2. Heat a large sauté pan and add 1 ounce of olive oil. Sauté the mushrooms until they begin to brown and there is no water in the pan.
3. Add the asiago cream sauce, bacon and peas to the pan.
4. Bring the sauce to a boil and add the linguini. Toss until all the ingredients are well distributed and hot.
5. Place the pasta on a serving plate. Shingle the chicken across the top. Garnish with parsley, shredded Romano cheese and sun dried tomato garlic bread.
   

UTENSILS: Measuring Cups, measuring spoons, mixing bowl, wire whisk

EXECUTION TIME: 15 minutes

INGREDIENTS	Approximate Yield: 10 breasts
Olive Oil	1/2 cup
Kosher Salt	2 tsp.
Chopped Fresh Parsley	1/4 cup
Chopped Fresh Garlic	2 tbsp.
Italian Seasoning	5 tsp.
Red Wine Vinegar	2 tbsp.
Boneless, Skinless Chicken Breasts 4 oz.	10 each

PROCEDURE:

1. Combine all ingredients except chicken and whisking together well.
2. Place chicken in marinade coating well on all sides.
3. Remove chicken from marinade and place single layer on the baking pan.
4. Bake in 500 degree oven until required temperature is reached.

SHELF LIFE: 3 days, cooked chicken

UTENSILS: Measuring cups, spoons, saucepot, wire whisk, cutting board, Chefs knife

EXECUTION TIME: 20 minutes

INGREDIENTS	Approximate Yield: 2 quarts
Prepared Béchamel Sauce	6 cups
Prepared Veal Demi glace	10 oz.
Roasted Garlic Puree	1 tsp.
Heavy Cream	10 oz.
Butter	3 oz.
Fresh Chives	2 tbsp.
Asiago Cheese, shredded	10 oz.
Ground Red pepper	1/4 tsp.

PROCEDURE:

1. Heat béchamel in saucepan. Whisk in veal demi glace.
2. Add red pepper, garlic puree and cream. Stir well.
3. Add butter and cheese. Stir well; bring to a boil melting cheese.
4. Add chopped chives.

SHELF LIFE: 3 days, refrigerated

UTENSILS: Measuring cups, measuring spoons, cambro container with lid, pastry brush

EXECUTION TIME: 5 minutes

INGREDIENTS	Approximate Yield: 10, 2 oz. scoops
Butter	2 pounds
Fresh Garlic, chopped	2 cups
Salt and Pepper Blend	2 tbsp.
Fresh Chopped Parsley	1/2 cup
Valley Sun Finely Diced Sun Dried Tomatoes	1/2 cup
Valley Sun, Sun Dried Tomato Pesto	2 tbsp.

PROCEDURE:

1. Place all ingredients except parsley, sun dried tomatoes, sun dried tomato pesto in a plastic cambro container with a lid.
2. Heat in microwave until the butter is very soft but not completely melted.
3. Add parsley, sun dried tomatoes and sun dried tomato pesto. Stir well.

Sun Dried Tomato Pesto Garlic Bread:

1. Slice a loaf of French or Italian bread diagonally into 1-inch slices.
2. Brush both sides with sun dried tomato garlic butter.
3. Place in 425-degree oven until just browned.

Garlic Bread:

1. 1. Follow the procedures above removing sun dried tomatoes and pesto from the butter recipe.

SHELF LIFE: 1 day for bread