In the Pantry
Apr 30, 2009 05:00PM ● By Super Admin
Fresh Corn Salsa
by Kathy Sabbagh
Chicken Breasts Arrabbiata
by Lynn Machon
If you have a great recipe for an appetizer, entree or drink that you’d like to share with the community, please email it to
[email protected] for inclusion in an upcoming issue!
by Kathy Sabbagh
- 1 cup fresh corn (2-3 ears), lightly cooked
- 1 ripe papaya, seeded and diced
- 1/3 cup red onion, diced
- 2 ripe tomatoes, seeded and diced
- 1 1/2 tsp. garlic, minced
- 1 tbsp. grated (zest) lime
- 1/4 cup fresh lime juice
- 1/2 cup cilantro
Chicken Breasts Arrabbiata
by Lynn Machon
- 1 tbsp. olive oil
- 1 lb. skinless, boneless chicken breast halves
- 1/4 cup pepperoncini, seeded, rinsed and chopped
- 1 cup red bell peppers, chopped
- 3 garlic cloves, crushed (or 2 tbsp. garlic powder)
- 1/2 tsp. dried basil, crumbled
- 1/2 tsp. sugar
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/8 tsp. crushed red pepper flakes
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 tsp. tomato paste
- 1/4 cup Vermouth
- 1 tbsp. Worcestershire sauce
- Instant Rice
- Shredded Mozzarella cheese
If you have a great recipe for an appetizer, entree or drink that you’d like to share with the community, please email it to
[email protected] for inclusion in an upcoming issue!