"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Thomas' Sautéed Pasta Recipe

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This recipe for Thomas' Sautéed Pasta, by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thomas Gibbs
Added: Sunday, November 30, 2008


Whole head of garlic (8-9 cloves) chopped
olive oil
1 cup white wine
3 Lg chicken cutlets
8 fat sweet sausage uncooked
2 8oz. filet minion
2 heads broccoli- florets
Salt & Pepper
Parmesan cheese - Lots
Roasted Red peppers in oil - 3/4 lb to 1 lb.
1lb for 4 people Pasta (Penne or Spirals)

In medium cooking pot boil sausage until cooked. While sausage is boiling completely cook the chicken in a medium skillet. Remove sausage from boiling water and brown at 350 degrees in the oven. While sausage browns cook steak to your desired temperature (medium, medium-rare, well-done, etc.). In same medium cooking pot as used before boil water, add pasta of your choice cook to your liking. In a small cooking pot boil water, add chopped broccoli once it is boiling.

In large skillet brown fresh garlic in olive oil, when garlic has been browned add white wine (cheapest wine you could find).

In a large serving bowl mix cooked chicken (diced), sausage (sliced) and steak (diced), and boiled broccoli.

Toss mixture with the garlic and white wine sauce in the large skillet let it cook out for 5 minutes on low flame. Add salt and pepper to taste and Parmesan cheese.

Toss, and pour over pasta, ready to go.

Number Of Servings:
Number Of Servings:
Serves 4




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