Bean Salsa

by Trina Anderson

1 can black eyed peas - drained
1 can kidney beans - drained
1 can black beans - drained
1 can corn - drained
1 1/2 cans green chilies
1 can diced tomatoes
1 8oz Italian Dressing

Mix everything together and sprinkle with Garlic Powder.

Serve with chips - Tostitos Scoops!

Penne with Chicken and Pesto

By Kristin Riedel


INGREDIENTS
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.