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Rosemary Farfalle

Brad Eich - Monday, January 26, 2015

Rosemary Farfalle

Dice and Sautee one Free Range Chicken breast or Fresh Vegies with 2 thin sliced shallots, and 2 garlic cloves in 1 Tablespoons Vegetable Oil+ Butter + Olive Oil.  Add 1 cup sliced Oyster Mushrooms and sear all until brown. Add ½ cup Chardonnay ½ pint fat free half and half , ½ fresh lime juice. Season with 2 teaspoon Fresh Rosemary and Tarragon.  Optional, 2 pinches of Saffron.  Simmer all for 3o minutes on low heat and salt to taste. Thicken with flour if needed.   Serve over Bow-Tie Pasta (Farfalle) and garnish with fresh spinach, sun dried tomatoes and Feta cheese.  These flavors are mildly smooth and should run deep through your pallet. Enjoy!

Recipe by bradeich


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