Bradley Taggart

Pesto Chicken Pasta

16 oz. linguini pasta

2 chicken breasts, cut into chunks

1/4 cup olive oil

6 garlic cloves, peeled and left whole

8 oz. fresh mushrooms, halved or sliced

12 oz. roasted red peppers, drained and chopped

1 jar (16 oz.) marinated artichoke hearts, drained and quartered

6 oz. fresh spinach leaves

1/4 cup prepared pesto

1/4 cup fresh grated Parmesan cheese

Cook pasta as directed.  Season chicken with salt and pepper.  Heat olive oil in a large skillet and cook chicken until lightly browned on all sides.  Stir in garlic cloves, mushrooms, roasted red peppers, and artichoke hears reduce heat to a simmer and cook for 5-8 minutes.  Stir in the spinach and simmer just until the leaves are wilted.  Transfer cooked pasta into a bow and toss with the pesto.  Place the pasta on plates and top with chicken mixture.  Sprinkle Parmesan cheese over each plate.  Serves 4.

Grilled Garlic Bread

1 cup mayonnaise

6 garlic cloves, minced

3/4 cup grated Parmesan Cheese

1/2 cup shredded cheddar cheese

1 Tbsp. half and half

1/4 tsp. paprika

1 (1 lb. ) loaf French bread, halved lengthwise

In a bowl, mix the mayo, minced garlic and Parmesan cheese.  In a small saucepan over med-low heat, mix the cheddar cheese with half and half and paprika.  Stir constantly until melted and smooth.  Blend with the mayonnaise mixture.  Place the French bread on a heated grill cut side down and toast for a few minutes.  Remove from grill and spread with cheese mixture.  Place the halves back together and wrap in aluminum foil.  Return to the grill for about 15 minutes, turning occasionally until the loaf is heated through and the cheese mixture is hot.

Panna Cotta

1/3 cup milk

1 (.25 oz.) package unflavored gelatin

2 1/2 cups heavy cream

1/2 cup sugar

1 1/2 tsp. vanilla

Pour milk into a small bowl and stir in the gelatin; set aside.  In a saucepan stir together the heavy cream and sugar; set over med. heat.  Bring to a full boil.  Pour the gelatin and milk into the cream; stir until dissolved.  Cook for one minute, stirring constantly.  Remove fro heat, stir in vanilla and put into six individual serving dishes.  Cool uncovered at room temperature.  When cool, cover with plastic wrap and refrigerate for at least 4 hours (or overnight) before serving