Cafe Allegro Pasta Del Sol Recipes

PASTA DEL SOL

Steps:

• Drain pineapple; reserve 1/2 c. juice. Cook pasta accord- ing to package directions. Combine pineapple, pasta, bell pepper, ham, carrots, and peas in large bowl. For dressing, combine reserved 1/2 c. pineapple juice with 1 Tbsp. orange zest, 1/2 c. orange juice, and remaining ingredients. Pour over salad. Toss well. Cover; chill at least 1 hour or possibly overnight.

CHICKEN COSTA DEL SOL

Steps:

• Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
• Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken to plates. Spoon pepper mixture over and serve.

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.