Posted Monday, April 21, 2008
View the recipe demo:
The Vanguard/Cleveland Firehouse
1 bottle dry sweet basil
2 16-ounce bottles Robusto Italian Dressing
2 boxes penne pasta
8-10 chicken breasts
1 large red onion, thinly sliced
2 cans black olives, sliced
2 cans artichoke hearts
1 container cherry tomatoes
1 container Feta cheese
Seasoned salt (to taste)
The first thing you want to do is place the whole bottle of basil and both bottles of Italian dressing into a bowl and whisk thoroughly. Set aside. Then take your chicken breast and season with a little seasoned salt. Place breasts on a hot grill. Whisk your dressing again. Then boil your pasta, drain and set aside. Whisk your dressing again. Thinly slice your onions. Open your olives and artichokes and drain them. Give your artichoke hearts a rough chop. After you cook and chop your chicken breasts, place your pasta in a large container, much like a turkey roaster. Then add everything to it: chicken, artichoke hearts, olives, onions, cherry tomatoes, Feta cheese and, lastly, your whisked dressing. Mix thoroughly.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.