PARMESAN PASTA WITH COCONUT MILK ENJOY DAN:

              PARMESAN PASTA WITH COCONUT MILK by CHEF DAN:

Makes 8 cups

INGREDIENTS:

12-ounces orzo pasta

4 tablespoons butter, divided

2 cups broccoli florets

1 cup coconut milk

12 snap peas cut on the bias in 1/2-inch lengths

1 cup shredded Parmesan cheese

2 pounds cooked chicken tenders

6 slices cooked Canadian bacon

Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Cook pasta according to package directions, drain a set aside:

2.   Melt 2 tablespoons butter in a skillet over medium-heat when sizzling.

3.   Add broccoli and snap peas and sauté for about 4 minutes.

4.   In a 1 quart saucepan over medium-low heat.

5.    Add butter and coconut milk, stirring occasionally until butter is melted.

6.   Stir in Parmesan cheese and cook for 5-6 minutes until cheese is melted and smooth, remove from heat.

7.   Pour Parmesan cheese over pasta.

8.   Add broccoli, snap peas, cooked chicken, cooked bacon, season with S. &.P.

9.   Sprinkle with additional Parmesan cheese.

ENJOY DAN:                                         BON-APPETITE!!