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Lets Get Cooking with Matthew Towle

IMG_2256Matthew Towle is an junior at William Floyd High School and is hoping to major in Business and Culinary. He is a student in Floyd’s specialized culinary program supervised by Mr. Daily.
Each week Matt is going to give us a update on some of the recipes and dishes being made in the William Floyd Culinary Program.

Ingredients: (per person)
1 chicken breast – sliced julienne style
2 florets of broccoli
⅛ cup of diced carrots
⅛ cup diced green pepper
⅛ cup diced red pepper
⅛ cup roughly chopped onion
⅛ cup heavy cream
Parmesan cheese to taste
Salt, pepper, and garlic to taste
¼ cup of pasta cooked
Preparation:
1. Cook pasta as directed on package.
2. Sauté onion, carrots, peppers, chicken and broccoli in oil in a 10 inch skillet
over medium heat until it is cooked.
3. Add heavy cream. Simmer until thickened slightly. Hint: If it gets too thick
add more cream.
4. Stir in pasta.
5. Season with salt, pepper, and garlic to taste.
6. Add parmesan cheese to taste.

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