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Recipe by: avite
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See below ingredients and instructions of the recipe
1/2 pk (16 ounce size) rigatoni 3 tb Chopped fresh parsley
-or ziti macaroni 1 L/2 teaspoons chopped fresh
2 c Cut-up cooked chicken -or 1/2 teaspoon dried
2 md Tomatoes, chopped (about 2 -basil leaves
-cups) 1/4 ts Salt
2 Green onions (with tops), 1/4 ts Coarsely cracked pepper
-sliced 2 tb Olive or vegetable oil
2 Cloves garlic, crushed
Cook rigatoni as directed on package; drain. Mix remaining
ingredients. Toss with rigatoni. Cover and refrigerate at least 2
hours but no longer than 24 hours. Toss before serving. Serve with
freshly ground pepper if desired.
From the files of Al Rice, North Pole Alaska. Feb 1994
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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