My son, Matt, is starting to experiment in the kitchen with our Thrive products. Here's one of his favorite creations. I stood over his shoulder today while he made it and made him measure things so I could write down a recipe. Try it yourself -- it is delicious!
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| Matt's Main Thrive Ingredients |
Stock Number after
Thrive products are for Pantry Size Cans
Ingredients:
4 cups water
1 teaspoon Thrive
Salt (#22668)
1 pantry can Thrive
Rainbow Farfalle Pasta (#22138)
1/2 cup Thrive FD
Chopped Chicken (#22567)
2 Tablespoons
butter
1 teaspoon minced
garlic
1/2 cup Thrive FD
Spinach (#22234)
1 cup Thrive
Instant Milk, reconstituted (#22446)
3 Tablespoons
Thrive Veloute Sauce (#22601)
1 Tablespoon Thrive
Tomato Sauce (#22604)
Parmesan Cheese, garnish (optional)
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| Matt's Thrive Sauce Ingredients |
Directions:
Bring 4 cups of
water to a boil in a saucepan. Add
Rainbow pasta and chopped chicken and cook 12 – 14 minutes until desired
tenderness of pasta is achieved. Drain.
Melt butter in
saucepan. Saute garlic about a
minute. Add milk, Veloute & Tomato
Sauce. Mix well. Add the drained chicken/pasta and spinach and
mix. Serve sprinkled with Parmesan
Cheese, if desired.
You can adjust the
thickness of the sauce by either adding a little more milk if too thick or a
little more of each sauce if too thin.
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| Matt hiking in the Smoky Mountains |
Matt’s Directions – even easier: When Matt saw the recipe I typed up, he said that's not how I did it. So here is how he did it!
Bring 4 cups of water to a boil in a saucepan. Add Rainbow pasta and chopped chicken and cook 12 – 14 minutes until desired tenderness of pasta is achieved. Drain.
Put pasta/chicken back in the pan. Add the butter and stir until melted. Add the rest of the ingredients (except parmesan cheese) and stir until thickened. Serve sprinkled with Parmesan Cheese, if desired.
You can adjust the thickness of the sauce by either adding a little more milk if too thick or a little more of each sauce if too thin.
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