This is a really great recipe.


Fartalle with chicken and sauteed tomatoes

1 pound Farfalle pasta (cooked al'dente)

3 Boneless, skinless chicken breast cut into bite size pieces. Season with salt and pepper

8 oz sour cream

4tbs olive oil

1pkg grape tomatoes, sliced in half

8oz baby Bella mushrooms, sliced

15oz can sweet peas, drained

6 slices of bacon, chopped

1 clove garlic minced

Spoon olive oil into a large skillet. Brown chicken and bacon together. Once lightly brown, add mushrooms, tomatoes, and garlic. Once chicken is completely done and mushrooms are tender, add sweet peas and sour cream. Slowly add pasta to skillet tossing in mixture. Remove from heat.


Eat and enjoy

stephaniedonegan.com

Oooo I love tomatoes! In some asian countries I know they are eaten as a fruit instead of being added into salty dishes.

Anyone make their own dried tomatoes?
I love them and recently got a food dehydrator to make my own this summer.

I make dried tomatoes every year, with everything from grape and cherry tomatoes on up to beefsteaks.

The procedure is basically the same. Cherries get split in half. All the others are cut in slices about a half inch thick. They're laid out on the racks, and the machine turned on.

Some people flavor the slices with salt, pepper, or other flavorings. But I never do that myself.

FWIW, technically they are merely dried tomatoes when you use a dehydrator. Sun dried means laying them out in the sun to dry.

I dry everything (veggies, fruits, spices, jerky - you name it) - I cannot live without my dried tomatoes and peppers. I use them constantly. I don't do the sun-drying - my relatives do that back in Italy. Where I live you can't do it. So I use my dehydrators. There is nothing to it - the dehydrator does all the work.