Our last few recipes have been pushing eccentricity, so we decided to make an alteration on a recipe we found in Runner's World Magazine: Pasta Primavera.
I sauteed some garlic in a pan with half a pound of mushrooms. Then I added 1 1/2 cups of chicken stock and turned the stove on high to let some of the liquid evaporate. Then, I added 3 tablespoons of flour and brought it to a boil. After a few minutes, I added 1/2 a cup of Marsala wine. I added cherry tomatoes and sliced chicken pieces, and turned the stove down to let it reduce.
In a separate pan I sauteed broccoli, artichokes, steamed peas, yellow peppers and red onions.
It was all tossed in with whole grain Penne and sprinkled with Parmesan Cheese.
Dessert was fresh fruit salad- Strawberries, Honeydew Melon, and green grapes coated with Chobani Greek Yogurt.
