Marinated all-natural chicken breast, a touch of Tequila, sautéed with red and green bell peppers, red onions, finished with a jalapeño, cilantro, lime cream sauce. Served over a bed of spinach Fettuccine pasta.
Grilled zucchini, yellow squash, red onions, roasted red peppers and artichoke hearts rolled in a lasagna noodle with our Marinara, Mozzarella, Parmesan, and Ricotta. Served on a bed of sautéed spinach.
A blend of lightly sautéed artichoke hearts, red onions and Roma tomatoes, combined with whole wheat spaghetti and fresh spinach. Served in a delicate lemon-white wine sauce and topped with Feta cheese.
A blend of Mozzarella, Fontina and Cheddar baked with crispy prosciutto, broccoli and crushed red peppers, folded into a bed of Elbow Macaroni. Served au gratin style, topped with a layer of Panko breading and fresh Parmesan, baked to a golden brown.
Thinly sliced prosciutto, sautéed chopped all-natural chicken, Portabella mushrooms, red bell peppers, garlic, green onions and fresh spices sautéed together with Penne pasta, Parmesan, a touch of cream and a splash of peppered vodka.