Page 20
Çortlanh Observer
A pril 17,2013
Tex-Mex White Cheddar Chicken Spaghetti
Ingredients:
• 3/4 pound thin whole wheat spaghetti
• 3 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1 cup chicken stock
• 1 cup milk
• 1/2 cup sour cream
• 8 ounces grated sharp white cheddar cheese
• 1 10-ounce can Rotel, undrained
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked, shredded chicken
• Cilantro, if desired
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Directions:
1. Bring a large pot of water to boil. Cook spaghetti to al dente
and drain.
2. Meanwhile, melt butter in a medium saucepan over medium-
high heat. Add onions and and saute until softened, about 5
minutes. Add garlic; cook and stir for 30 seconds.
3. Stir in flour and cook 2 minutes, stirring constantly to ensure
that the flour is fully combined. Slowly whisk in chicken broth,
milk, and sour cream. Increase heat to thicken sauce.
4. Sprinkle in grated cheese and stir continuously to melt into
sauce evenly. Stir in Rotel, cumin, salt and pepper, chicken, and
cooked spaghetti. Toss to coat everything evenly in sauce.
Taste and adjust seasonings. Serve warm, sprinkling each
serving with cilantro if desired.
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Vancouver • East County • Beaverton
The
Portland Observer
Green Apple Walnut Salad
C ity of Roses I This pasta dish is wonderful served with a green salad. The best
thing about it is that you can put this meat together in just a few
minutes. Original recipe makes 8 servings
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Ingredients:
• 1 (16 ounce) package dry penne pasta
• 8 roma (plum) tomatoes, diced
• 1/2 cup Italian dressing
• 1/4 cup finely chopped fresh basil
• 1/4 cup diced red onion
• 1/4 cup grated Parmesan cheese
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Cultural Diversity
4747 NE Martin Luther King Jr. Blvd.
Email: ads@portlandobserver.com
Phone: 503.288.0033
Web: www.portlandobserver.com
Fax: 503 288-0015
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Directions:
1. Bring a large pot of lightly salted water to a boil. Place the penne
pasta in the pot, cook 10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the tomatoes, Italian
dressing, basil, red onion, and Parmesan cheese.
Pasta with Fresh Tomato Sauce
A delicious vegan salad that also works as a great side to main dish.
Makes 8 servings.
Ingredients:
1/2 cup walnuts, crumbled
• 1 tomato, chopped
1 apple, sliced and chopped
• 1/4 teaspoon onion powder
1/2 cup chopped onion
• 3 dashes garlic powder
1/2 cup chopped green bell
• 1 pinch ground black pepper
pepper
• 2 pinches salt
• 2 (10 ounce) packages mixed
• 3 tablespoons balsamic
salad greens
vinaigrette salad dressing
Directions:
1. Microwave or saute onion and
bell pepper until soft; set aside to
cool.
2. In a large salad bowl, combine the
onion, pepper, salad greens, walnuts,
apple and tomato. Sprinkle with the
onion powder, garlic powder, black
pepper and salt. Toss to mix.
3. Pour on enough salad dressing or
vinegar to coat, toss again and serve.