DINNER TONIGHT

Pesto Pasta with Chicken
1 (16 oz.) package bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
Crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce

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 oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.

In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly. Makes 8 servings.

Strawberry Trifle
1 (5 oz.) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 oz.) package frozen strawberries, thawed
1 (12 oz.) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.

Cover and chill in refrigerator 4 hours before serving.

For Mother’s Day, make it quick, make it easy, but make it good. — Pam Griffin