Rainbow Dinner

Rainbow Dinner
Servings: 6

Ingredients

RED & ORANGE SALAD
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 apple
  • 1 cup carrots, cut into matchsticks
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
YELLOW & GREEN PASTA
  • Fettucine
  • Frozen peas
  • Chicken breast, thinly sliced
  • Sugar snap peas, trimmed
  • Olive oil
  • 1/2 cup creme fraiche or plain Greek yogurt
  • Parmesan, grated
  • Chopped parsley, lemon juice, salt and pepper to taste
BIV PARFAITS
  • Blueberries
  • Blackberries
  • Purple grapes
  • Cinnamon sugar
  • Whipped cream or vanilla Greek yogurt

Make It

RED & ORANGE SALAD

1. Thinly slice bell peppers and apple. Toss them with carrots. Combine olive oil, vinegar, cumin, paprika, salt and pepper and dress the salad.

YELLOW & GREEN PASTA

2. Cook fettucine in boiling water, adding a handful of frozen peas at the last minute. Meanwhile, saute thin-sliced chicken breast and trimmed sugar snap peas in olive oil. Remove from heat. Mix the chicken, peas, and pasta with a sauce made from 1/2 cup creme fraiche or plain Greek yogurt, a handful of grated Parmesan, and about 1/4 cup of reserved pasta cooking water. Serve with chopped parsley, lemon juice, and salt and pepper to taste.

BIV PARFAIT

3. Toss blueberries, blackberries, and purple grapes with cinnamon sugar. Add a dollop of whipped cream or vanilla Greek yogurt, if desired.