Page 26 - April 2023 News On 7_Neat

TICKLING THE TASTE BUDS

PESTO PASTA WITH CHICKEN

Ingredients
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 skinless, boneless chicken breasts, cut into bite-sized pieces
1 pinch crushed red pepper flakes, or to taste
½ cup pesto sauce
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Heat oil in a
large skillet over medium heat. Sauté garlic until tender, then stir in chicken and season with red pepper flakes. Cook
until chicken is golden and cooked through. Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl;
toss to coat evenly.

RHUBARB UPSIDE-DOWN CUPCAKES

Ingredients
6 tablespoons butter, melted
1 cup plus 2 tablespoons packed brown sugar
2 cups chopped fresh or frozen rhubarb (8 oz.)
1 (16.25-oz.) pkg. white cake mix
1 cup water
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.
2. Spoon 1 teaspoon melted butter into each prepared muffin cup, followed by 1 Tablespoon brown sugar and about 2
Tablespoons rhubarb. Use a muddler or the back of a wooden spoon to press it into an even layer.
3. Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.
4. Meanwhile, beat cake mix, water, eggs, oil, and almond extract in a large bowl with an electric mixer at low speed
until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes.
5. Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.
6. Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.
7. Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with
any syrup in cups.

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