Ingredients
  • 2 Tbsp Vegetable Oil
  • 2 pieces Chicken Scallopine, thinly pounded
  • 1 Egg
  • 2 Tbsp Seasoned Flour
  • 4 Tbsp Parmesan Cheese, grated
  • 6 oz Spaghetti Portion, cooked al dente
  • 1 Tbsp Butter
  • Garlic clove minced
  • ¼ Cup Green Beans, blanched
  • ¼ Cup Red Potatoes, blanched & diced ½”
  • 1 Tbsp Sun-Dried Tomatoes
  • 2 oz Chicken Stock
  • 3 Tbsp Pesto, see recipe
  • 2 Tbsp Black Olive Tapenade, see recipe
  • 1 Tbsp Grated Asiago
  • ¼ tsp Pine Nuts, toasted
  • ⅛ tsp Julienne Basil
Steps
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