INGREDIENTS
12 oz
extra broad egg noodles ((I like No Yolk))
1 lb
chicken breasts pounded thin ((optional))
2 tbsp
olive oil
1 cup
freshly grated Parmesan cheese
1/2 cup
flour
1 tsp
dry basil
1/2 tsp
EACH salt, garlic pwdr, onion pwdr, dried oregano
1/4 tsp
pepper
1 cup
sun-dried tomatoes, drained of oil
1 cup
fresh basil leaves
1/4 cup
fresh parsley
4
garlic cloves, peeled
1
shallot, peeled
1/4 cup
pine nuts
1 tbsp
tomato paste
1 1/2 tsp
salt
1/2 tsp
EACH red pepper flakes, dried oregano
1/4 tsp
pepper
1 tbsp
flour
1 tbsp
olive oil
1
squash, sliced and quartered
1
green bell pepper, chopped
1 cup
low sodium chicken broth
1/2 cup
heavy cream (mixed with 2 tablespoon cornstarch)
1 cup
milk
1 14.5 ounce can
fire roasted garlic diced tomatoes
1 tbsp
balsamic vinegar
1 tbsp
sugar